Seriously Easy Moussaka
Written Recipe is over here:
Homemade Bulgarian Moussaka
Recipe:
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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Authentic Greek Moussaka & Greek Salad | Akis Petretzikis
Authentic Greek Moussaka & Greek Salad | Akis Petretzikis
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Best Greek Moussaka - my Dad's 5 Secret Recipe | Christine Cushing
When you talk about family heirloom recipes, this is probably my family's most cherished and favourite. My dad made the best moussaka I've ever tasted, period. Here are his top 5 secrets with my added small tweaks. You can find the full bechamel video below in my last episode. FULL RECIPE BELOW.
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RECIPE: MOUSSAKA
Sauce
2 Tbsp. olive oil (30 ml)
1 large onion, chopped
2 cloves garlic, finely chopped
2 lbs lean ground beef (950 gm)
1 jar of cc sauce or 28 oz. Can plum tomatoes
1 Tbsp. tomato paste (15 ml)
1tsp. Greek dried oregano (5 ml)
2 bay leaves
3 sprigs fresh thyme
4 cloves
1 cinnamon stick
¼ tsp. ground cayenne
2 japanese eggplant, thinly sliced
3 zucchini, thinly sliced on bias
2 Yukon gold potatoes, peeled and thinly sliced
cayenne pepper to taste
salt and pepper dried oregano to taste
olive oil for baking
Bechamel sauce
1/3 cup butter (80 ml)
1/3 cup + 1 Tbsp. flour (95 ml)
4 cups milk (1 L)
salt and pepper
grated nutmeg to taste
¼ cup grated parmesan cheese (50 ml)
2 egg yolks lightly beaten
Sauce
In a large skillet, brown meat in olive oil, as per video, until evenly browned. Add onion and sweat until soft and lastly, add garlic and saute for another two minutes. Add remaining ingredients for sauce and stir well. Simmer covered for 30 minutes. Adjust seasoning.
Meanwhile, preheat oven to 375 D. Brush a large baking sheet with olive and arrange potato slices also brushed with oil. Season with salt, pepper, oregano and cayenne. Bake potatoes until golden brown and tender at 375 D for about 14-16 minutes.
Repeat with eggplant and zucchini baked in oven at 375 D .
Bechamel
Melt butter in a medium saucepan and add flour. Cook over medium heat until blended. Remove from heat and gradually add cold milk, stirring continuously. Keep stirring over medium heat until sauce comes to a boil. Add the salt, pepper and grated nutmeg.
Remove from heat and whisk in beaten egg yolks Add grated cheese.
To assemble
Preheat oven to 350 D. F.
Brush a baking dish ( 14x 10 “) with oil. Arrange potatoes in bottom of dish topped with half of the meat sauce. Arrange eggplant and zucchini on top and top with remaining meat sauce. Pour Bechamel sauce over vegetables , spreading evenly.
Bake for about 40 min. minutes or until Bechamel is golden brown. Remove from oven and let cool for about 30 minutes before serving.
Serves 8
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#Moussaka #GreekFood
Outrageously Delicious Greek Moussaka
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
Moussaka is a Greek classic, and here I'll show you how to make it in the most delicious way possible!
Outrageously Delicious Greek Moussaka | Serves 8
FULL RECIPE POST:
INGREDIENTS
Beef Layer:
1.6lb / 750g Ground Beef (preferably fairly lean)
1 cup / 240ml Tomato Passata (pureed/strained tomatoes in US)
1 cup / 240ml Beef Stock
1/2 cup / 120ml Dry Red Wine (can sub more beef stock)
1/4 cup finely diced Fresh Parsley, plus extra to serve
2 heaped tbsp Tomato Paste (Tomato Puree in UK)
1 tbsp finely diced Fresh Thyme Leaves
1 large White Onion, finely diced
2 cloves of Garlic, finely diced
2 small or 1 large Bay Leaf
3/4 tsp Salt, or to taste
1/2 tsp Sugar (any)
1/2 tsp Cinnamon
1/4 tsp Black Pepper, or to taste
1 tbsp Olive Oil
Béchamel Sauce:
4oz / 120g Unsalted Butter
4oz / 120g Plain Flour
4 cups / 1litre Milk, at room temp
1 cup / 80g freshly grated Pecorino Romano, plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)
2 Egg Yolks
1/2 tsp Salt, or to taste
1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
1/4 tsp White Pepper
Veg Layers (see notes for baking version):
2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced around 1/3 thickness (I do lengthways do you can make more smaller rounds if you wish)
1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced around 1/4
1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3 strips (I do lengthways)
2 cups / 500ml Vegetable or Olive Oil, or enough to cover veg in the pan
few pinches of Parsley & Pecorino (to sprinkle in between layers)
Salt & Pepper, as needed
METHOD
Beef Layer: Heat 1 tbsp olive oil in a large pan or pot over medium heat. Add onion and fry until it begins to soften/brown, then add in garlic and fry for 1-2mins longer. Add in beef and break up with a wooden spoon until fully browned. Stir in tomato paste and fry for a couple of mins, then pour in wine. Deglaze the pan if needed, then pour in passata and beef stock. Add in parsley, thyme, cinnamon, salt, sugar, pepper & bay leaf and give it a good stir. Keep on a gentle simmer for around 30mins, stirring occasionally until nice and thick. Meanwhile...
PREP Veg Layer: Rest few sheets of paper towel on a flat surface and lay on your eggplant slices. Rub a pinch of salt over both sides, then add two layers of paper towels on top. On top of that add the zucchini slices, followed by another layer of paper towel, followed by potato slices and finished with another layer of paper towel. Gently press down to soak up the moisture. Can use tea towels instead if you wish.
COOK Veg Layer: Heat up enough oil to cover the veg in a suitably sized pot/pan until it gently sizzles (you're aiming for around 150C/300F). Carefully start sliding in your potato slices and fry both sides until lightly golden with the potato fork tender. Remove, shake off oil and place on fresh paper towel. Increase oil temp slightly to around 170C/340F and fry the zucchini slices until softened & lightly browned, then finish with the eggplant slices. Leave everything to drain on paper towels. You can use two pans to speed things up or bake one or two of the veg (see notes).
Béchamel Sauce: In a suitably sized pot over medium heat melt butter. Stir in flour to create a paste then gradually begin whisking in your milk. Once you've poured in all the milk and the sauce is thick, stir in salt, white pepper and nutmeg. Take the pot off heat and stir in pecorino until the sauce is lump free, then quickly whisk in the egg yolks. Take 1/2 cup of the sauce and stir it into the beef.
Stack Moussaka: Add a layer of potato to the baking dish (overlapping as needed) and sprinkle over a hefty pinch of parsley, pecorino, salt & pepper. Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper. Try and close all the gaps and make it all nice and compact. Spread over beef layer, top with the rest of your eggplant then top with the Béchamel sauce.
Cook & Serve Moussaka: Finish with a sprinkling of pecorino then place in the oven at 180C/350F for 35-45mins, or until golden on top. I highly recommend leaving it to sit for at least 15mins, just to help it keep shape. Serve up and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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