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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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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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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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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Classic Greek Moussaka with Freezer Tips!
Print the recipe here:
Ingredients
3 eggplants, cut into 1/2 inch slices
3 potatoes, peeled and sliced
2 cups parmesan cheese or kefalotiri
olive oil, for brushing on vegetables
salt and black pepper to taste
dried oregano
For the Béchamel sauce:
5 cups whole milk
3/4 cup olive oil
3/4 cup all purpose flour
salt and pepper
1/4 teaspoon nutmeg
1 cup grated parmesan cheese
2 whole eggs
2 egg yolks
For the Meat Sauce:
1 onion, finely chopped
5-6 garlic cloves, grated
1/4 cup olive oil
2 pounds lean ground beef
1 teaspoon salt
Freshly ground black pepper to taste
1 (15-ounces) can crushed tomatoes
1 cup water
1 teaspoon dried crushed oregano
Instructions
Preheat the oven to 425°F, 220 °C.
Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.
Bake 20-25 minutes or until fork-tender and golden.
Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layers of eggplant and set aside for 20-30 minutes.
Prepare the meat sauce: Place the onion in a large skillet along with the olive oil and sprinkle with a pinch of salt. Cook over medium heat for 10 minutes or until soft and golden. Add the garlic and warm through for a few seconds. Add the ground beef, salt, pepper, and crushed tomatoes. Rinse the can with a cup of water and add it to the skillet. Cover and cook for about 20 minutes or until the sauce is very thick. Taste and adjust the seasoning. Add the oregano and set aside.
Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.
Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.
Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
Add the eggs to the sauce and whisk well.
Add the parmesan cheese and mix to combine.
Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.
Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.
Top with the meat sauce and spread.
Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.
Sprinkle any remaining cheese over the sauce if desired.
Adjust oven temperature to 400 °F, 200 °C.
Bake 45 minutes - 1 hour until the cream is golden brown on top.
Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.
Serve with a nice salad and enjoy!
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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How To Make Greek Moussaka recipe /Moussaka Recipe /
#moussaka #eggplantmousakka #moussakaarabicrecipe # howtomakemoussaka
how to make Greek moussaka recipe Moussaka
Recipe moussaka Arabic recipe
ingredients.......
2 pes egg plant
4 pes potato
2 spoon butter
50 gm flour
500 ml milk
salt to tast
pinch white papper powder
2 spoon oil
2 spoon onion chopped
1 pes garlic chopped
500 gm mutton mince
half spoon cumin powder
half spoon Coriander powder
half spoon black papper powder
pinch nutmeg powder
pinch cardamon powder
1 spoon tomato paste
mozzarella cheese for baked
backed 180°c to 15 minutes
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I prepare this delicious Greek Moussaka recipe with baked eggplant every week
I prepare this delicious Greek Moussaka recipe with baked eggplant every week
Moussaka is a Greek traditional food, made with baked or fried eggplants (aubergines) and potatoes, tomato meat sauce and Bechamel. It is a very tasty recipe you should try. I've fried the potatoes but you can bake them in the oven or use a air fryer. Olso the eggplant can be baked or fryed.
INGREDIENTS:
- 4 eggplants
- 1 tsp salt
- 1 litre of water
- some olive oil
--------------------------
- 3 potatoes
- vegetable oil
----------------------------
For the meat sauce
- olive oil
- 500 g miced meat - beef
- 1 chopped onion
- 1 tbsp tomato paste
- 1 clove of garlic (optional)
- allspice
- 1/2 cinnamon stick
- 30 ml wine / cognac
- 500 ml tomato juice
- 1 Laurel leaf
- salt and pepper
------------------------------------
For the Bechamel sauce:
- 2 tbsp oil
- 100 g butter
- 100 g flour
- 1 litre of warm milk (not hot)
- 1 egg
- nutmeg
- salt and pepper
20x30 cm Tray
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Dear friends, if you liked this video, you can help increase the channel:
Vote for the video! ???? - It will make me very happy and will help to develop the channel.
WRITE ME A COMMENT or ASK me a recipe question. I'll be happy to answer.
You can also share this video with your friends on social media to let them know what the next recipe will be.
Subscribe to the channel and click on the bell so as not to miss a new video with quick and tasty recipes.
Thank you for watching!
Enable subtitles in your language. On a mobile phone, click cc in the upper right corner of the video. On the computer, click on the video settings⚙️ and activate the translation!
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