Classic Lamb Moussaka 4-6 servings. Small batch airfryer recipe
This recipe will fit a small baking dish (14x20cm)
1 large eggplant (350-400g), sliced 1cm thick
1 medium potato, sliced 0.5cm thick (optional)
Extra virgin olive oil for drizzling and coating pan
salt and pepper
Airfry at 180C for 15 minutes or roast in the oven at 180C for 20 minutes
MEATSAUCE:
150 g minced lamb (alternative: ground beef)
1 small bay leaf
1/4 tsp cinnamon powder
2 cloves garlic, minced
1 medium red onion, chopped
1 tsp Better than Bouillon beef (or 1/2 beef buillon cube)
1/3 cup red wine
1 cup crushed tomatoes
1/2 cup water
salt and pepper to taste
Simmer until most of the sauce has evaporated. 10-15minutes
BECHAMEL SAUCE:
20g unsalted butter
20g all purpose flour
1 cup milk
100g parmesan cheese, finely grated (reserve 1/3 for topping)
1 egg yolk
1/8 tsp nutmeg
salt and white pepper to taste
After assembly, bake the dish in an (oven type) airfryer at 180C for 20 minutes or in an oven at 180C for 30 minutes. Cover the top with foil if cheese begins to darken too much. Let it cool for at least 20 minutes before serving to allow the sauce to set.
#moussaka #baumannlivingairfryer #greekfood
How to Make Greek Moussaka
Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;)
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Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying
Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13X8.5 (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.
Equipment:
Baking dish:
Nonstick pan:
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Easy family recipe Greek Moussaka :) Cook with me!
Hi folks,
Welcome back to what’s for tea! And I hope you’re having a great day so far!
Tonight for tea, I made a delicious Greek Moussaka! This is absolutely beautiful…and a fab combination of ingredients! Scrumptious layers of fried potato, aubergines, rich minced beef ragu & smothered in a velvety béchamel sauce :)
This will make enough for 8 generous servings.
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
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I Used-
2 or 3 Aubergines (thickly sliced)
3 Large baking potatoes (peeled & thickly sliced)
1 Large onion (finely diced)
2 Garlic cloves (finely diced)
1 pound (24oz) Minced beef or lamb
3 Tablespoons Olive oil
2 Tablespoons tomato puree
240ml (1cup) Beef stock
120ml (1/2 cup) Red wine
260g (8oz) Passata or canned chopped tomatoes
1/2 Teaspoon cinnamon
1 Teaspoon oregano
1 Litre (4.2 cups) milk
120g (1 stick) Butter
120g (1 cup) Plain/all purpose flour
100g (3oz) Parmesan cheese (grated)
1/2 Teaspoon nutmeg
2 Egg yolks
Vegetable oil for frying
Salt & pepper to taste
***I served mine with roasted Mediterranean vegetables, but salad works too***
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Gorgeous Greek moussaka recipe - Allrecipes.co.uk
Watch how to make an authentic Greek moussaka that looks as gorgeous as it is to eat!
Layers of mince, aubergine and bechamel make this rich dish a treat. We'll show you how to prepare the aubergine so that its sweet without a hint of bitterness, and you'll see how to make a Greek bechamel that is the secret to a sensational moussaka.
If you prefer, you can use half of the aubergine called for and replace it with thin slices of peeled potatoes. Shallow-fry the potatoes in olive oil first, then drain on a piece of kitchen paper, before adding to the baking dish.
Find this moussaka recipe and loads of other Greek recipes on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
TIPS:
-- Don't skip the salting of the aubergine - this ensures the bitter juices are released, making the aubergine smooth and sweet
-- Many Greeks leave cinnamon out of their moussaka - you can, too!
-- For a lighter dish, use half beef mince, half pork mince. Contrary to many recipes you see outside of Greece, minced lamb is never used for moussaka
-- Allow the moussaka to rest a good 15 to 30 minutes before slicing. Just like lasagne, this gives the moussaka time to set and prevents a big mess when you cut that first piece!
-- You can skip the egg white in the mince mixture, if desired. This aids in setting the mixture, but is not necessary
Savory Serbian Moussaka
Recipe:
#257 Moussaka maken | Moussaka Recipe | Van het Grieks restaurant waar ik heb gewerkt! | Foodbomb
Kennen jullie Moussaka? Grieks gerecht met groenten, gehakt, bechamelsaus en kaas. Tijdens mijn werk bij Rhodos, Grieks restaurant heb ik vaak meegekeken en veel geleerd van de chef in de keuken. Hij leerde mij deze onwijs lekkere Moussaka. De manier waarop je dit maakt, de smaakessentie, mondgevoel is niet te beschrijven. Kijk en onthoud dit recept, wellicht heb je het nog een keer nodig ;)
Volg mij op instagram. #foodbombnl
Wat heb je nodig voor Moussaka?
- 4 Aubergines
- 10 Aardappels (Afhankelijk van de grootte)
- Kaas
Gehakt
- 1 Ui
- 2 Knoflook
- 750gr Rundergehakt
- Zout&Peper
- 1TL Kaneelpoeder
- 1 EL Oregano
- 1 EL Tomatenpuree
- 1 Laurierblaadje
- 150gr Tomatensaus
- 250ml Kippenbouillon
Bechamelsaus
- 100gr Boter
- 100gr Bloem
- 800ml Melk
- Zout&Peper
- Handvol Kaas
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