Moussaka Recipe ll Moussaka Recipe with Potatoes and Eggplant ll How to Make Moussaka
Today's video we're going to make moussaka recipe with potatoes and eggplant.
This moussaka recipe definitely the easy one and taste DELICIOUS.
Make sure y'all gather all this easy peasy and simple ingredients and make this dish at home!
Ingredients:
- 4 medium potatoes, sliced
- 1 medium aubergine, sliced
- A head of garlic, minced
- 2 medium tomatoes, diced
- 1/4 yellow pepper, thinly sliced
- 400 gr ground meet (beef)
- Black pepper
- 1 tbsp dill
Creamy Sauce:
- 1/2 cup flour
- 2 eggs
- 1 cup milk
- 1 tbsp butter
Meat mixture:
- 2 whole eggs
- 1 white egg
- Salt
- Black pepper
Cheese mixture (topping):
- 1 egg yolk
- 1 cup emmental cheese, grated
- 1/4 cup milk
Moussakarecipe#MoussakaRecipewithPotatoesandEggplant#HowtoMakeMoussaka
Simple Turkish Moussaka Recipe
Full Recipe:
This Turkish Moussaka recipe is a perfect weeknight meal that everybody will love! Seasoned tomato sauce, ground beef, and delicious roast eggplant slices melt together in this recipe and will keep you scooping for more.
Ingredients
Eggplant Moussaka
2 large eggplants
2 tbsp olive oil (divided)
1 tbsp salt (divided)
1 tsp black pepper (divided)
1 white onion (diced)
3 cloves garlic (minced)
1 tbsp sumac
1 tbsp Aleppo pepper
2 tsp ground coriander
1 bay leaf
1 lb ground beef (or ground lamb)
2 cups crushed canned tomatoes
2 tbsp Turkish red pepper paste (or tomato paste)
fresh mint (for garnish)
Yogurt Sauce
2 tbsp Greek yogurt
1 clove garlic (minced)
2 tbsp fresh dill (minced)
1 lemon (juiced)
Instructions
-Heat your oven to 400°, cut the eggplant into large pieces, about 2 and place on a sheet pan. Drizzle with a bit of olive oil and season with a pinch of salt and black pepper. Toss well and bake for about 30 minutes, or until the eggplant is very soft and tender. Set aside.
-Heat a large fry pan or sauté pan to medium-high and add the rest of the olive oil, onion, garlic, sumac, Aleppo pepper, coriander, and bay leaf. Season with another pinch of salt and black pepper and sauté for about 6-7 minutes or until the onions start to brown.
-Push the onions to one side of the pan and add the ground beef. Break the meat into small pieces with a wooden spoon and let cook undisturbed for about 6-7 minutes, or until the bottom of the meat starts to brown.
-Then, add the tomatoes, Turkish pepper paste, and roasted eggplant to the pan. Mix well and cover and cook for 20 minutes on low heat.
-While the moussaka is cooking, mix the yogurt sauce. Add the Greek yogurt, garlic, dill, and lemon juice to a small bowl and mix well.
Serve the moussaka with the yogurt sauce and some fresh mint on top.
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How to Make Greek Moussaka, Part 2
Epicurious's Around the World in 80 Dishes takes you to Greece, with a demonstration of a recipe for Lamb and Eggplant Moussaka, prepared by Chef Michael Skibitcky of The Culinary Institute of America.
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How to Make Greek Moussaka, Part 2
Moussaka for Suzie #shortvideo
Moussaka
Ingredients
- 2 red onions, diced
- 3 cloves garlic, diced
- 750g lamb mince
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp tomato paste
- 200ml red wine
- 1 can of diced tomatoes
- 120g butter
- 120g flour
- 1L milk
- 150g grated Kefalotyri cheese (or parmesan if you can't find it)
- 1/4 nutmeg ground
- 3 large eggplant, sliced 1.5cm thick
Method
1. Start by heating the oil in a large pot, then add the onions and a pinch of salt. Cook for 5 minutes before adding the garlic, bay leaf and cinnamon stick.
2. Add to ground lamb mince and stir to break it up.
3. Cook the lamb mince for 6-7 minutes stirring occasionally and season with salt and pepper.
4. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tinned tomatoes.
5. Stir the tomato well, put the lid on and cook for 25-30 minutes on low, stirring occasionally.
6. For the white sauce, melt the butter in a medium pot over medium heat.
7. Once the butter has melted, whisk in the flour and cook for 2-3 minutes.
8. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and half of the grated cheese.
9. Stir this one last time until smooth.
10. Season the eggplant on both sides and cook on both sides in a large fry pan with lots of olive oil.
11. To assemble the Moussaka, start by laying all the eggplant on the bottom, followed by the red meat sauce and finally the white cheese sauce.
12. Sprinkle the rest of the cheese over the top and bake at 180°c for 25-30 minutes or until golden brown.
13. PS. It's better the next day!
Rating Greece's National Dish (Moussaka)
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Savory Serbian Moussaka
Recipe: