Bulgarian Moussaka | Food Channel L Recipes
Bulgarian Moussaka is one of favourite dishes from in tradition cuisine although our neighboring countries also have a similar dish.
This recipe is a sweet childhood memory which I really love! If you can’t find savory spice, you can use dry oregano. It's not the same, but also works.
Love to eat moussaka with tarator. Cold cucumber soup, the recipe you can find in my YouTube channel also. ????
Bulgarian Tarator | Cold Cucumber Soup:
@FoodChannelLN - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!
Ingredients for 12 pieces:
500 g pork and beef mince
800 g potatoes
200 g tomato passata
1 onion
1 clove of garlic
1 tsp savory
1 tsp paprika
50 g butter
Salt and black pepper
For the topping:
200 g yogurt
1 egg
2 tbsp all-purpose flour
50 g kashkaval cheese (gouda, cheddar)
salt
Music:epidemicsound.com
#moussaka #bulgaria
MOUSSAKA RECIPE | How to Make Greek Moussaka | Lamb and Eggplant Moussaka
Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. With crispy strips of eggplant mixed with layers of soft, rosemary infused potato, smothered with rich lamb sauce and creamy béchamel, this moussaka will make your tastebuds crave for more with every mouthful.
With different variations of this dish being prepared around the world, my good friends (and twins!) Helena and Vicki taught me how to make this moussaka dish, just like their YAYA (their Nonna!) – and it tastes just like an old family recipe should – DIVINE!
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MOUSSAKA RECIPE
Ingredients for Moussaka:
Extra virgin olive oil
1 x finely diced brown onion
Potatoes
450g lamb mince
Dried oregano
Cinnamon
Fresh parsley
Salt and Pepper
Italian tomato sauce (700ml)
2 x large eggplants
Ingredients for the Béchamel Sauce:
50g butter
5 tablespoons plain flour
Salt & Pepper
Four cups milk
150g grated parmesan cheese
2 x egg yolks
METHOD:
1. To make moussaka, heat up a deep frying pan and add a generous amount of extra virgin olive oil.
2. Then, add finely diced brown onion and stir well using a wooden spoon letting it sauté.
3. Mix through the lamb mince, with cinnamon, dried oregano and a sprinkle of salt and pepper.
4. Break down the mince, mixing through all of the ingredients so they infuse the meat and it cooks through for the moussaka really well.
5. Leave the sauce to simmer for up to 30 minutes.
6. While the sauce for the moussaka is simmering, slice the eggplant into circular strips, making each one around 1cm thick.
7. Lightly grease a pan with oil, and grill the eggplants until they begin to change colour and soften.
8. Thinly slice the potatoes and then boil them until they soften and leave them to the side to infuse with a few sprigs of rosemary.
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Homemade Moussaka Recipe | Taste the World
Moussaka is one of my favouite things to eat! Making one from home can be quite daunting when you look at the list of ingredients, but it is definitely worth it and lasts ages! Hope you try this loaded Greek dish, tweak it to your liking! More taste the World recipes
You can find 100's of more fun food videos, recipe steps & ingredients, merch like books & t-shirts plus my own kitchen gadgets on my website ... oh & If you'd like to support the channel, please consider joining our Patreon
Full method / steps:
Ingredients list:
3 medium aubergines, sliced
800g lamb mince
1 onion, finely chopped
2 garlic cloves, crushed
3 heaped tsp dried oregano
2 tsp ground cinnamon
2 bay leaves
200ml red wine
400g chopped tomatoes
2tbsp tomato purée
½ tbsp light brown soft sugar
550g Maris Piper potatoes, peeled and sliced into 5mm rounds
For the béchamel sauce
40g butter
40g plain flour
450ml milk
50g parmesan
2tsp nutmeg
1 large egg plus 1 yolk, lightly beaten
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Nikki's Greek Moussaka Original Recipe
Moussaka
9 x 13 pan
Moussaka is one of the most well-known dishes from Greece that you can find all over the world. It’s a thick casserole full of vegetables that are commonly found in gardens in the Mediterranean climate. There is also a hearty layer of beef or lamb that adds to its richness. One tray of this goes a long way, I often make it for family events and it was very popular in the winter at our Greek restaurant.
Vegetables
1 large eggplant, sliced lengthwise
2 medium zucchini, sliced lengthwise
3-4 large Idaho potatoes, peeled and sliced ¼-inch thick
For meat sauce:
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 lbs ground beef (80/20)
¼ teaspoon ground nutmeg
2 cinnamon sticks
1 teaspoon sea salt, more if needed
½ teaspoon freshly cracked black pepper
6 oz. (3/4 cup) tomato paste
1 ½ fl oz, (or 3 tablespoons) brandy or cognac
For béchamel
6 tablespoons unsalted butter
6 tablespoons flour
2 cups cold whole milk
4 cups hot whole milk
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon nutmeg
2 large eggs, divided
1/3 cup of grated parmesan
Preheat the oven to 400 degrees F.
Place the sliced eggplant and zucchini on a well-oiled baking sheet. Brush the vegetables with olive oil and a sprinkle of salt and roast for vegetables for about 30 minutes, or until golden brown.
PREPARE THE MEAT SAUCE
While the vegetables are roasting cook the meat by adding to a large saute pan with high sides. Drizzle the bottom with the olive oil and bring it to medium heat. Add the onion and cook until it is softened, about 5 minutes. Then, add the ground beef and break it up with a wooden spoon so it is very fine. Cook the beef until it is no longer pink.
Add the nutmeg, cinnamon, salt, pepper, and mix it well. Continue cooking for 7 to 9 minutes, or until most of the moisture is gone from the pan.
Move the meat to one side of the pan, add in the brand and flambe until all the liquor is cooked off, about 2 minutes.
Add the tomato paste and fully combine. Once incorporated, add enough water (about 2 cups) to cover the meat and set on low to simmer or about 45 minutes, stirring every 10 minutes or so. Most of the liquid should be cooked off.
PREPARE THE POTATOES
Meanwhile, add 2 cups of frying oil to a large saute pan with high sides.
Bring the oil to high heat and add the potato slices, cooking until they are golden brown and completely cooked through, about 12-15 minutes. Place them on a plate lined with paper towels to soak up all the excess oil.
PREPARE THE CASSEROLE
Butter the bottom and sides of a 9x13 baking dish.
Line the bottom of the pan with the potatoes, squeeze them in so they cover the entire bottom.
Use a sheet of parchment paper to push down the potatoes to make the potato layer even.
Lay the zucchini on top of the potato and repeat with the parchment paper so the zucchini is pressed down evenly into the casserole dish.
Next, layer the ground beef on top of the zucchini. Spoon it evenly in one layer so it completely covers the vegetables. Use the parchment paper to carefully press it down so it is a nice, even layer.
Lastly, add the eggplant on top of the meat.
PREPARE THE BECHAMEL
Add the butter to a medium pot over medium heat. Once melted, add the flour and whisk to keep it moving until you smell a nutty aroma and the flour is a light toasted brown, about 2 to 3 minutes.
Slowly whisk in cold milk until a thick sauce is formed. Add in warm milk, salt, pepper and nutmeg. Continue slowly whisking until the sauce is a thick, pudding-like consistency and coats the back of a spoon, about 15-20 minutes.
Remove the sauce from heat. Very quickly whisk in two eggs (you must work quickly to ensure your eggs don’t scramble). Once fully incorporated, fold in 1/3 cup of Parmesan.
Allow the bechamel to cool slightly, then pour is over the casserole slowly, allowing it to absorb into the vegetables and meat so it is completely covered. Sprinkle the top with ground nutmeg.
Bake the casserole at 375 degrees F for 35-45 minutes, or until the top is golden brown and it is completely heated through.
Spray bottom of pan
Complete layer of cooked potatoes
Push down with parchment paper
Layer zucchini
Push down lightly with parchment paper
Layer meat
Push down lightly with parchment paper to make even
Layer eggplant
Press down lightly with clean hands
Pour bechamel on top bake for 30 mins till golden brown
Sprinkle nutmeg
Cheesy, meaty, layered goodness in the form of the Greek Moussaka
Moussaka - the Greek God of Bakes. It’s a sure way to fill the bellies of your friends and family or meal prep for the week while sticking to a tight budget! Enjoy this delicious, cheesy, beefy dish!
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Moussaka
Ingredients
- 2 red onions, diced
- 3 cloves garlic, diced
- 1kg lamb mince
- 3 tbsp olive oil
- salt and pepper to taste
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 200ml red wine
- 700g jar of tomato passata
- 120g butter
- 120g flour
- 1L milk
- 150g grated Kefalotyri cheese (or parmesan if you can't find it)
- 1/4 nutmeg ground
- 2 large (or 3 medium) eggplant, sliced 1.5cm thick
- 5 medium-sized potatoes, sliced 1cm thick
Method
1. Start by seasoning the eggplant on both sides and drizzle with oil, then place them into a 180c oven for 25-30 minutes.
2. Next repeat with the potato and cook in the oven for 30-35 minutes or until cooked through.
3. Heat 3 tablespoons of olive oil in a large pot, then add the onions and a pinch of salt. Cook for 5 minutes before adding the garlic and cooking for 3-4 minutes.
4. Add to ground lamb mince and stir to break it up.
5. Cook the lamb mince for 6-7 minutes, stirring occasionally, and season with salt and pepper, bay leaf and cinnamon stick.
6. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tomato passata.
7. Stir the tomato well, put the lid on and cook for 25-30 minutes on low, stirring occasionally.
8. For the white sauce, melt the butter in a medium pot over medium heat.
9. Once the butter has melted, whisk in the flour and cook for 2-3 minutes.
10. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and 2/3 of the grated cheese.
11. Stir this one last time until smooth.
12. To assemble the Moussaka, start by laying all the potato on the bottom, followed by the potato and then the red meat sauce and finally the white cheese sauce.
13. Sprinkle the rest of the cheese over the top and bake at 180°c for 40-45 minutes or until golden brown.
14. PS. It's better the next day!
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ARABIAN RECIPE:How to cook MOUSSAKA
#HowtocookMoussaka
#ArabianRecipe
Helo po sa lahat 1stym ko magbahagi ng arabian recipe.tnx po
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