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How To make Moussaka Casserole
2 md Eggplants; peeled
Salt 1/2 lb Ground beef
1/2 lb Ground lamb
2 md Onions; chopped
6 oz Tomato paste
1/2 c Parsley, fresh; chopped
1/2 c Wine, dry red
1/2 c Water
2 Eggs
1/4 c Cheese, Parmesan; PLUS
2 tb Cheese, Parmesan; divided
1/2 c Breadcrumbs, soft; divided
1 ts Salt
1/2 ts Cinnamon, ground
1/4 ts Pepper
ds Nutmeg, ground Oil, vegetable 2 tb Butter (or marg.); melted
SAUCE:
2 1/4 c Butter (or marg.)
1/4 c Flour, all-purpose
1/4 ts Salt
ds Pepper 1/4 ts Nutmeg, ground
2 c Milk
2 Egg yolks; beaten
2 tb Lemon juice
Cut eggplant into 1/2" thick slices; sprinkle both sides with salt. Place in a bowl, and set aside. Brown meat in a large skillet; add onion and cook until tender. Stir in tomato paste, parsley, wine, and water; simmer 3 to 5 minutes, uncovered. Remove from heat, and let cool slightly. Combine eggs and 1/4 cup Parmesan cheese; beat well. Add to meat mixture. Stir in 1/4 cup breadcrumbs, 1 teaspoon salt, cinnamon, pepper, and nutmeg. Drain eggplant slices; pat dry with absorbent paper. Fry in vegetable oil until lightly browned on both sides; drain on absorbent paper. Sprinkle 2 tablespoons breadcrumbs in a greased 13x9x2" baking pan. Top with eggplant; cover with meat mixture. Top with sauce. Cover with foil, and bake at 350 degrees for 45 minutes. Combine butter, 2 tablespoons Parmesan cheese, and remain g 1/4 cup breadcrumbs; sprinkle over casserole. Bake 20 additional minutes, uncovered, until golden brown. Sauce: Melt butter in a heavy saucepan. Combine flour, salt, pepper, and nutmeg; add to butter, stirring until smooth. Gradually add milk, and cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat to low. Stir some of hot mixture into yolks; add to remaining sauce mixture, stirring constantly, and cook 2 minutes. Remove from heat; stir in lemon juice. Cover until needed.
How To make Moussaka Casserole's Videos
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.
Music: Vespoidea Production
This music has licensed NO COPYRIGHT and NO ATTRIBUTION
# Moussaka
# Arabic Recipes
# Eggplant Recipes
# Dina's Kitchen
How To Make Greek Moussaka | Akis Petretzikis
The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan. The perfect tasty teatime treat.
If you want more recipes from Akis, tell us in the comments box below and check out his channel for more inspiring meal ideas:
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Credit - Edited & directed by Pelivanidis Leonidas
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Moussaka Recipe Demo - Greek Eggplant Casserole
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
How to Make Eggplant Moussaka
Find this delicious Greek moussaka recipe on our site at
This recipe will take you through the whole procedure for making hearty and delicious Greek moussaka from the bechamel sauce to the meat filling.
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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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Enjoy ???? & Happy Eating!
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Moussaka - had to be done. Back from my hols and only seemed right to cook something Greek. Full recipe up on my Instagram tomorrow! Based off Nikolaos Tselementes’ authentic Greek Moussaka - enriched béchamel, lamb mince and aubergine (no potato, beef, zucchini etc) ????????
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