Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet 😉
Printable Version: https://www.thecookingfoodie.com/recipe/Greek-Moussaka-Recipe
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Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying
Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13″X8.5″ (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.
Equipment:
Baking dish: http://amzn.to/2EASo46
Nonstick pan: http://amzn.to/2sHzDqe
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39 Comments
The best on YouTube . Bravo !
Music was too loud after a while. Needs to be gentler.
Does anyone use lamb?
My wife is Hindu, so no beef for her. More for me, lol.
Absolutely love a good moussaka. Never have found a decent recipe and this one looks like it is what I have neen looking for.
Why the loud music,distracting
👍
Ok, I'm 6 weeks pregnant, and most food is gross to me. This, however, is amazing. I need this. My body only wants mousakka, and now I'm making it
moose kaka never looked so good…will def gna try it, tks for upload!
mükemmel. biz de Ege'liyiz bizde de ismine musakka deniyor
Yunan kardeşlerimize selamlar..
Oh my goodness I need to make this!!!!
I don’t eat deep fried food (I’m Scandinavian but have lived in Greece) so I brush both the potatoes and the aubergine with olive oil and bake them in the oven instead 😊 Also, I thought moussaka was made with minced lamb?
How much parmesan do you add to the Beshmel sauce. It's 2:00 pm Saturday
Brilliant
Step # 5 Eat & Enjoy ❤
Believe it or not !! This was my first dish i ever made ,, i was 12 years old and it was my first time i fasted Ramadan and my family loved it especially my parents they were so proud 🥹
.. try to add zucchini it make it more delicious ❤
The greek moussaka has egg plant? That's new for me as i love egg plant. Thanks a lot for sharing your videos and keep sharing more and a lot of love from planet ayurveda
Caution. in the recipe there are some important mistakes that change the final result… they are not simple details… we never add pepper to Béchamel. it ruins its taste. instead of pepper we use nutmeg. also the Greeks never use parmesan anywhere. considered an inferior cheese. in the moussaka for binding, Kaseri or kefalograviera is used, and for the "cap" kefalotiri.
to the minced meat now… the cinnamon and thyme should be so little that they don't cover the aroma of the garlic and bay leaf, but you will also need a little sugar to balance the acidity of the tomato, it is also preferable that the minced meat falls on the potatoes, and not to intervene with a second layer of eggplant.
For how many people are those quantities ?
As a vegetarian 🌱 I replaced minced meat with vegan one and “fried” the eggplant 🍆 and potatoes 🥔 in the airfrier 😌 Thank you for sharing ❤
la mousse a caca..
Moussaka is the most disgusting thing I've ever eaten.
Greek lasagna
Even though i am a vegetarian this is looking so damn tempting 😍😂
perso ça ne me donne pas envie quand je vois autant de bechamelle
So when you put bechamel over musakka its greek
When you do doner kebab from pork its gyros
😂 this is just sad
Il n’y à jamais eu de pomme de terre dans la moussaka grecque,et les aubergines ne sont pas frites à l’huile. C’est trop gras.
moussaka is not greek meal MOUSSAKA TURKISH MEAL
This is the best recipe ☺
Original moussaka as conceptualised by award winning Greek chef and author Nikos Tselementes, and set Greek cuisine at the international stage only has 3 parts- aubergine, mince and bechamel. But no potatoes, no courgettes, no carrots etc that most restaurants use as cheap fillers/substitutes.
Ideally, soak the sliced aubergines in salt water for 24 hours to remove much of the bitterness. Select aubergines that have not matured too much and have not reached the seeding stage. Aubergines soak up oil like crazy when fried, making the dish extremely heavy. To make it light, fry the aubergines and leave them to strain in a colander for another 24 hours before assembly. You will be shocked how much oil comes out.
As a respected chef once wrote, moussaka is a wonder that comes alive on the third day.
Also the best mince sauce is cooked slowly, much like an Italian ragu for over 4 hours and has many more herbs and spices like all spice beries and cloves as well as milk. Lastly the right cheese for the sauce is normally kefalotyri.
if you want to cook and learn a lot of original greek recipes then have a look at my channel;)
SIMPLE. copy turkish
My yia-ya used to make this with lamb it was so good!! R.i.p yia-ya
Bravo 😍
Eline sağlık komşu.💯
Thank you. Now i can die in piece from my clogged arteries 😀 What a way to go though…
Poli orea ine maresi we muzik
Very similar to ratatouille
Bravo 😍