Musakka, Eggplant Moussaka Turkish Way
Musakka is an eggplant based (sometimes potato) dish, often containing ground lamb or beef and is common in the Middle East, Balkans and of course Turkey with many local and regional variations.
While many versions, especially the Greek one Moussaka, have a top layer made of béchamel sauce, Turkish musakka consists of sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. This dish is a classic in traditional Turkish cuisine and pair with it rice and yogurt (or better cacık), that's an addictive combination.
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Ingredients:
• 500 g ground lamb (or beef), lean or medium
• 1 kg eggplants
• 4 tomatoes (medium size) 3 of them peeled
• 2 onions
• 10 mild green chilies
• 4 cloves of garlic
• 2 tbsp tomato paste
• 3 tsp salt
• 3 tsp chili flakes (pul biber)
• 1 tsp black pepper
• 1 liter oil for frying
• 1 cup chopped parsley
Instructions:
1. Cut the eggplants in rings, about 1 cm thick for each piece
2. Soak them in salted water for 10 minutes, drain and pat dry with a paper towel
3. Heat up 1 liter of oil in large pan and fry the eggplants until golden brown
4. Transfer to a plate with a paper towel to get rid of the excess oil
5. Heat up a large pan and start cooking the ground meat while crushing and mixing to avoid clumps
6. In the meantime, finely chop the onions and crush and peel the garlics and finely chop
7. Once the meat is slightly browned and cooked, add the chopped onions and cook until softened
8. Deseed and chop 5-6 green chilies and add them into the pan, stir until the chilies are cooked
9. Add 2 tsp salt, 3 tsp chili flakes and 1 tsp black pepper and cook until combined and fragrant
10. Peel and dice 2 tomatoes into cubes and add into the pan
11. Bring to low heat, cook and stir until the tomatoes are softened and nicely cooked
12. While it’s cooking slowly, add 2 tbsp tomato / chili paste into a sauce pan and stir and cook for 1 -2 minutes
13. Add 400 ml water and 1 tsp salt, mix until incorporated
14. Let it simmer and cook until the sauce is slightly thickened
15. Layer the eggplants to the bottom of a large enough baking dish or glass casserole
16. Layer the ground meat mix evenly on top to cover the eggplants.
17. Pour the sauce over evenly
18. Cut 1 tomato into ½ cm thick slices and cut 4 green chilies into half
19. Garnish the tray with the tomato and chili slices
20. Cook in a pre-heated oven at 200°C / 390°F about 30 – 40 minutes until the tomatoes and chilies are cooked and nicely roasted
21. Serve in slices and enjoy with yogurt or Turkish rice pilaf
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How To Make Moussaka | Moussaka Recipe (Traditional Greek Moussaka)
Greek Moussaka Recipe: Eggplant Casserole. Learn how to make Greek moussaka with layers of tender roasted eggplant, a rich sauce made with ground lamb or beef, and a creamy bechamel topping. This is a comforting casserole for any time of the year, and you'll be surprised at how simple this Greek recipe as you follow this video for how to make Greek moussaka.
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? 2 large eggplants, sliced lengthwise into ¼ inch-thick slices
???? salt
???? extra virgin olive oil
???? 4 tablespoon breadcrumbs
For The Meat Sauce
???? 1 large yellow onion, finely chopped
???? 1 pound ground lamb, or beef
???? 1 tablespoon dried oregano
???? 1 teaspoon ground cinnamon
???? ½ teaspoon black pepper
???? ½ teaspoon ground nutmeg
???? ½ teaspoon paprika, or hot paprika
???? ½ cup red wine
???? 14 ounce can diced tomato
???? 1 teaspoon sugar
???? ½ cup hot beef broth
For The Bechamel
???? ⅓ cup + 2 tablespoons extra virgin olive oil
???? ⅔ cup all-purpose flour
???? ½ teaspoon salt, more if you like
???? ¼ teaspoon ground nutmeg
???? 4 cups 2% milk, warmed
???? 2 large eggs
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:16 Prepping the eggplant
0:48 Broiling the eggplant
1:14 Making the meat sauce
2:17 Seasonings!
2:35 What is Egyptian moussaka?
3:31 Making the bechamel sauce
6:15 Assembling the moussaka
8:19 Baking the moussaka
8:35 Taste test
#moussaka #eggplantrecipe #casserole #greekrecipes #greekfood
Your top and best resource for easy Mediterranean recipes and more!
The Mediterranean Dish is the top and best website and resource for modern Mediterranean recipes & the Mediterranean diet. See more on our website:
My name is Suzy Karadsheh Chef and New York Times Bestselling Author, here on The Mediterranean Dish YouTube Channel, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.
I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, and just a boat ride away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel.
As a busy mom, all of the Mediterranean recipes were developed in my humble kitchen, offering a personal twist to the dishes that I serve to the ones I love.
If you love Greek food, Italian food, Moroccan, Middle Eastern and more, you will find it all here, adapted with a modern twist for all the busy cooks out there! While the majority of the recipes here are Mediterranean diet recipes, some may not meet your particular health needs. Please consult your healthcare professional to select what works best for you.
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
A Great Tasting Greek Moussaka Recipe | Lamb Moussaka Recipe
Lamb Moussaka, rich British lamb ragu layered with aubergine, potato and creamy béchamel sauce.
Moussaka (/muːˈsɑːkə/, UK also /ˌmuːsəˈkɑː/, US also /ˌmuːsɑːˈkɑː/) is an eggplant- or potato-based dish, often including ground meat, which is common in Egypt, the Balkans and the Middle East, with many local and regional variations.
See how I make mine by watching the video.
I hope you enjoy my recipes, for those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
Ingredients:
1kg lamb mince
1 large onion diced
4 potatoes roughly weighing 600g
3 large aubergines
300ml water
1 can of chopped tin tomatoes
2 teaspoons:
Salt & oregano
1 teaspoon: ground black pepper & dried chilli flakes
2 bay leaves & 1 cinnamon stick
3 fresh garlic cloves minced
1 tablespoon salt
1.5 tablespoons plain flour
100g grated mozzarella & cheddar cheese
oil
White Sauce:
400ml whole mil (blue top)
50g unsalted butter
50g plain flour
1 egg
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Best Greek Moussaka - my Dad's 5 Secret Recipe | Christine Cushing
When you talk about family heirloom recipes, this is probably my family's most cherished and favourite. My dad made the best moussaka I've ever tasted, period. Here are his top 5 secrets with my added small tweaks. You can find the full bechamel video below in my last episode. FULL RECIPE BELOW.
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RECIPE: MOUSSAKA
Sauce
2 Tbsp. olive oil (30 ml)
1 large onion, chopped
2 cloves garlic, finely chopped
2 lbs lean ground beef (950 gm)
1 jar of cc sauce or 28 oz. Can plum tomatoes
1 Tbsp. tomato paste (15 ml)
1tsp. Greek dried oregano (5 ml)
2 bay leaves
3 sprigs fresh thyme
4 cloves
1 cinnamon stick
¼ tsp. ground cayenne
2 japanese eggplant, thinly sliced
3 zucchini, thinly sliced on bias
2 Yukon gold potatoes, peeled and thinly sliced
cayenne pepper to taste
salt and pepper dried oregano to taste
olive oil for baking
Bechamel sauce
1/3 cup butter (80 ml)
1/3 cup + 1 Tbsp. flour (95 ml)
4 cups milk (1 L)
salt and pepper
grated nutmeg to taste
¼ cup grated parmesan cheese (50 ml)
2 egg yolks lightly beaten
Sauce
In a large skillet, brown meat in olive oil, as per video, until evenly browned. Add onion and sweat until soft and lastly, add garlic and saute for another two minutes. Add remaining ingredients for sauce and stir well. Simmer covered for 30 minutes. Adjust seasoning.
Meanwhile, preheat oven to 375 D. Brush a large baking sheet with olive and arrange potato slices also brushed with oil. Season with salt, pepper, oregano and cayenne. Bake potatoes until golden brown and tender at 375 D for about 14-16 minutes.
Repeat with eggplant and zucchini baked in oven at 375 D .
Bechamel
Melt butter in a medium saucepan and add flour. Cook over medium heat until blended. Remove from heat and gradually add cold milk, stirring continuously. Keep stirring over medium heat until sauce comes to a boil. Add the salt, pepper and grated nutmeg.
Remove from heat and whisk in beaten egg yolks Add grated cheese.
To assemble
Preheat oven to 350 D. F.
Brush a baking dish ( 14x 10 “) with oil. Arrange potatoes in bottom of dish topped with half of the meat sauce. Arrange eggplant and zucchini on top and top with remaining meat sauce. Pour Bechamel sauce over vegetables , spreading evenly.
Bake for about 40 min. minutes or until Bechamel is golden brown. Remove from oven and let cool for about 30 minutes before serving.
Serves 8
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#Moussaka #GreekFood
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