Moussaka Recipe Demo - Greek Eggplant Casserole
Full recipe at
Suggest content for my next video:
Subscribe to this channel:
Connect with me!
Facebook:
Medium:
Instagram:
Twitter:
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
ARABIAN RECIPE:How to cook MOUSSAKA
#HowtocookMoussaka
#ArabianRecipe
Helo po sa lahat 1stym ko magbahagi ng arabian recipe.tnx po
_________________________________
HELLO TO ALL MY DEAR FREINDS...Please join me and become part of our community..Kindly do SUBSCRIBE AND LIKE AND CLICK THE BELL ICON to get updated as soon as a video is uploaded.,.
___THANKS FOR WATCHING___
Lets be freinds:????
(For Sponsor and collaboration)
FACEBOOK????
FB PAGES:
GMAIL:
ALmaOlar30@gmail.com.
______________________
I Do not own the music or sound background in the video.
NO COPYRIGHT INFRINGIMENT INTENDED.
____________________
Use for filming:Samsung
A7
Editing Apps:Kinemaster
PicstArt
Pixillab
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!
My cookbook is here! Order your copy today -
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!
FOLLOW ME:
Instagram:
TikTok:
Facebook:
Snapchat: @andy.cooks
Website with my recipes:
Director, Chef and Host: Andy
Camera and Editor: Mitch Henderson
Producer: Dazz Braeckmans
Vegetarian Moussaka recipe
recipe30.com (for full recipe)
Tasty Mediterranean cooking without meat. A Greek vegetarian version of Moussaka consisting of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Serve it with a Greek salad for a perfect combination. Real Pecorino cheese is made from sheep's milk. This dish will go fast so make plenty, it also freezes well.
Eggplant Moussaka
Rustic pan fried eggplant and potato, hearty Greek beef sauce, and creamy Bechamel sauce come together for a delicious eggplant moussaka! It’s the ultimate Greek comfort food!
???? RECIPE BELOW
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
2 lbs eggplants, sliced 3/8 thick
4 yellow potatoes, sliced 3/8 thick
vegetable oil for frying
Meat Filling
2 tbsp olive oil
2 red onions, chopped
2 cloves of garlic, minced
2 lbs ground beef
1 tsp sugar
1 tsp kosher salt
1/2 tsp ground cinnamon
3 tbsp tomato paste
14 oz chopped tomatoes
1 cup dry red wine
1 bay leaf
Bechamel Sauce
1/4 cup butter
1/3 cup flour
2 1/2 cups whole milk (room temperature)
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
3/4 cup Parmesan cheese, grated
2 egg yolks
Instructions
Cut the eggplant into 3/8-inch round slices (See Note 1). Season on both sides with salt and place in a colander for about 30 minutes to drain excess water. Start meat sauce.
In a deep skillet or Dutch oven add the oil over medium high heat. Saute the onion for several minutes and add the garlic. Cook another 2 minutes and then add the ground beef, sugar, salt and cinnamon. Brown meat, and using spoon, break up meat into a crumble.
Add the tomato paste and cook for a minute, mixing well. Pour in the tomatoes and wine to deglaze pan, scraping bottom and sides to get the browned bits. Add the bay leaf, stir and turn heat to low and cook uncovered for 30 minutes and liquid reduces. Remove and discard bay leaf. Start Bechamel sauce.
In a large skillet melt the butter over medium heat. Whisk in the flour and cook the roux for 2 minutes on low. Carefully whisk in milk, salt, pepper, nutmeg and simmer as sauce thickens, stirring often. Remove from heat and whisk in 1/2 cup cheese. Let cool 5 minutes and whisk in egg yolks. Start frying eggplant and potatoes.
Pat the eggplant slices dry and fry in a large skillet with olive oil or bake on a lined baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Set aside on lined tray to absorb oil.
Slice the potatoes into 3/8-inch round slices. Fry in same large skillet with olive oil or bake on another lined baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Season with salt and set aside on lined tray to absorb oil.
Turn oven heat oven to 350°F. Brush butter or olive oil on bottom and sides of 9x13 inch baking dish.
Layer bottom of pan with overlapping potatoes, a layer of half the eggplant, then spread the the meat sauce on top of the first eggplant layer. Top meat sauce with remaining eggplant slices, overlapping to cover. Spread bechamel sauce on top of final eggplant layer and remaining 1/4 cup cheese.
Bake uncovered for 60 minutes, until top is a golden brown and bubbling. Let cool for 15 minutes minimum before slicing.
Notes
1. I find slicing the eggplant into rounds instead of lengthwise strips is better when layering as the smaller pieces don't all apart.
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Pinterest:
Instagram:
Facebook:
Email: kevin@silkroadrecipes.com
How to Make Greek Moussaka | Easy Moussaka Recipe | Chicken Moussaka Recipe by Crushed Chilli
Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, chicken, cheese and béchamel sauce.
How to Make Greek Moussaka | Easy Moussaka Recipe | Chicken Moussaka Recipe by Crushed Chilli
Please consider subscribing to our channel.
Hope you have enjoyed the video. Please let us know what would like to see in our next video.
Do not forget to Like, Share, and Subscribe.
Bless you all!
:o)