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!
Classic Moussaka recipe. How to make Greek Moussaka
Tradtional Greek Delicous Classic Moussaka recipe
A great dish that serves upto 6 people can be made in advance and popped into the fridge.
Can be served with a nice crunchy salad of even crusty bread
moussaka recipe or moussaka eggplant
pre heat the oven to 180 degrees fan 200 degrees conventional and gas mark 4
~Ingredients you will need~
3 Medium Aubergines or eggplant
80ml Olive oil
1 Large onion Slice and diced
2 Garlic cloves Crushed
1 kg of minced lamb
1 can of tomatoes
2 tbls tomato paste
125ml red wine
2bls of fresh chopped parsley
1 tsp sugar
1/4 tsp of ground cinnamon
1/2 tsp of ground nutmeg20g grated parmesan cheese
Salt and pepper
Cheese Sauce
125g butter
100g plain flour
1lt milk
40g grated parmesan cheese
2 eggs
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Points covered in this video
Making a traditonal Greek Moussaka
How to make a tasty meal
Making a tasty quick meal
Delicous Classic Moussaka
Gorgeous Greek Moussaka
Tasty Aubergine Recipe
Making a quick Moussaka
enjoying quick tasty meals
Food from Sarah's Cookery Tips
Gorgeous eggplant recipe
Greek Recipe
How to make Moussaka
How to make Greek Moussaka
bechamel sauce
eggplant recipes
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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.
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???? 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
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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.
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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#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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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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