MOUSSAKA | ARABIC RECIPE | DINA'S KITCHEN
Moussaka is a common middle eastern dish means (cold) because can be eaten cold or hot, it's absolutely delicious dish served with white rice or bread.
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# Moussaka
# Arabic Recipes
# Eggplant Recipes
# Dina's Kitchen
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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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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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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#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 ;)
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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 | #TraditionalTuesday : EGYPT | وصفة مسقعة
It's time for a taste of Egyptian cuisine! This eggplant based dish is one of Egypt's flavor rich recipes. It is best served with rice or arabic bread, this will become a fast favorite!
Even though Moussaka is traditionally made with ground meat, this video is vegan-friendly!
Ingredients:
4 tomatoes
3 eggplants
4-5 bell peppers
6 garlic cloves
3-4 tbsp of cooking oil
(more cooking oil to fry vegetables)
Spices (1 tbsp of each):
Paprika
Chilli flakes (optional)
White Pepper
Black Pepper
Salt
حان الوقت لتذوق المأكولات المصرية! هذا الطبق مميز من الباذنجان هو أحد الوصفات الغنية بالنكهة في مصر. من الأفضل تقديمه مع الأرز أو الخبز العربي
على الرغم من أن المسقعة مكونة تقليديًا من اللحم المفروم ، فإن هذا الفيديو مناسب للنباتيين!
مكونات:
4 حبات طماطم
3 باذنجان
4-5 فلفل حلو
6 فصوص ثوم
3-4 ملاعق كبيرة من زيت الطهي
(المزيد من زيت الطهي لقلي الخضار)
التوابل (1 ملعقة كبيرة لكل منها):
فلفل أحمر
رقائق الفلفل (اختياري)
الفلفل الأبيض
فلفل اسود
ملح