Outrageously Delicious Greek Moussaka
HTML-код
- Опубликовано: 6 апр 2021
- More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: amzn.eu/d/efM5Xpa ☺️
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: www.dontgobaconmyheart.co.uk/...
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: www.dontgobaconmyheart.co.uk/...
STAY IN TOUCH
Facebook: www.bit.ly/2zRf5LJ
Instagram: www.bit.ly/2zb80bV
Pinterest: www.bit.ly/2hzqNCu
We're in unknown territory here folks, a video that is more than 2mins long 😆 Yes, Moussaka can only be described as a labour of love, but we all know it's so worth it. You can bake the veg instead of fry, and can prep the meat sauce/the whole thing ahead of time. Blog post has heaps of tips and tricks. Enjoy! Chris x
looks great, tastes awful, found your recipe quite bland, lacking flavour, poorly done bechamel sauce. I had to add ham, mozzarella, and smoked paprika for it to even be tasty. Bland.
@@tawanacalamari5712 What do you think was missing from the bechamel sauce? Ive never made it and going to though tomorrow so was just wondering.
Thankyou for the amazing video ! Can you advise volume of each ingredient. Pretty please
I love this video for it's style of leaving out the BS (introductory talk, prep, cooking etc.) and just showing the key ingredients and steps to accomplish the end result. Excellent! Love the name of the channel 🤣
I am Greek and I' m telling you that every mom and grandma around here, would be extremely proud of this. Μπράβο Chris x.
That makes me so happy to hear thank you!
Wow as a Greek I can confirm that looks amazinggg whoever is watching this should definitely try out this amazing recipe.
That’s great to hear thank you!!
I just wanted to let you know that I truly appreciate your work, your videos have inspired me to cook amazing dishes and I have also learned new techniques, methods thanks to you. Take care, keep up the good work and thanks again!
That's so awesome to hear!! Thanks for following along :)
Made this today it was epic man
Thank you very much for this recipe. I made it with my mom for my family and it was absolutely delicious. We're brazilians and had a wonderful greek dinner. Moussaka is my favourite greek dish.
Great to hear!
I love it, it's my favorite dish... I love Greek cuisine!!! Thank you for the easy-to-learn explanation. 💘
I'm in love
This looks absolutely incredible
Amazing!!!
Very well executed! 10/10
I was wondering what you think of layering the meat mixture between the sheets of the abergine and courgettes, the way a lsagana is made, and also, about topping it with creames potato onto which grated cheese would be liberally aprinkled? NB. I don t use egg in my bechamel
That looks amazing!! Thank you!
Great recipe. Euxaristo poli
Beautiful 👌
Ok that looks insanely good.
This looks delicious! Thank you for posting this!
Two weeks later: I followed every step of your recipe (except for the meat, I used soy granules). Not only did it look fabulous, but it was also beyond delicious! My husband and I enjoyed it immensely! Thanks again!
Used to spend all my summers in Greece. Damn, I miss traveling.. I can litterally smell this video
The things I would do for a Summer in Greece right now! I used to go as a kid, but not visited for many years.
Delicious 😋
super 😊 thank's
Yeah this is a great job. Greetings from Greece.
Damn, that looks good!
I have never had this before....it looks so damn good!
Ive always wanted to try moussaka,no excuse now
Great.
Yummy❤
A lot of work, but worth to do. Tastes great!
Show! I will do it.
Just prepared this dish, will comment on it later. ( When I m stuffed) 😉
Hi,
can I prepare this day before and then bake before serving?
Love the taste, but what gas mark do we cook I in.
Going from the positive comments alone I'm going to make this. The mince looks good, very nice colour and rich sauce but without cream or extra fat.
Never prepped aubergine by frying. I've always grilled, pan roasted or used an open flame.
I just trying to make this but without the meat , cuz I runout the meat. And now it’s in the oven. Wish me luck 😂 hope it’s turn out good.
Your views keep poppin up, keep it up! Suggestion - Croq Madam?
That's a great shout actually!!
It was delicious. I forgot to saute the veggies first, so I thought I ruined it. No worries, just put some foil over it and bake 15 minutes longer, everything was tender. I'm sure it will be even better next time when I follow instructions. Lol....but hey, if you're short on time...
My blood got thicker by watching this.
Bake for how long? 😮
A moment of silence for the people who haven't tried it yet
And a moment of silence for those who had already tried it and wished they untried it.
@@Rita50 why?
@@v4lio We didn’t like it.
🤤👌❤
Dammit, I just drooled on my monitor.
🤣🤤
4:00 am and I’m speechless
No allspice?
Is there somewhere to get the actual recipe?
Look in the description :)
Bonsoir, bravo pour vos vidéos. Je viens de m'abonner à votre chaîne Dont Go Bacon My Heart.
Je suis toute nouvelle sur RUclips, je suis actuellement à 3 vidéos de recettes bien gourmandes que je vous invite à découvrir. À tous les amoureux de la cuisine, faites vous plaisirs. Très cordialement.
I love moussaka but every time I try it I'm disappointed and tonight realised it's the potato I'm missing - I must have had it once and could never work out why it never tastes the same now. I just find too many aubergines overpowering and often bitter so just want to use them sparingly - will definitely be trying this - exactly what I was looking for.
Do you salt your eggplant slices, let drain for 30 mins, then rinse before cooking them? The salt is supposed to draw out the water and bitterness.
🇲🇰👍👌👌👌
If you used kefalotyri, then it would be 100% Greek!!!
Какузи - как сказал мой сын. Корица тут совсем ни в пиз… ни в Красную армию. Пардон за мой французский.
I wouldnt add cinnamon in the mince meat..cinnamon is for cookies😋sorry! my mom cooked 100 times moussaka,she added cumin, black pepper and oregano..not a greek recipe I know:)
i agree
Asian food is highly skilled and best food in the world compare then European and western food...that true.... using only cheese and cream...😄
Yo no compraría una con la otra, son dos cosas totalmente únicas y diferentes. Además ahora puedes substituirlo por otros ingredientes que no sean de fuente animal.
where is the commentary? Fail.
Musakka is turkish food
and Egyptian, Cyprian, Middle eastern...no culture is a planet. Its all good
Yeah. Every food in this world is turkish. 🤣🤣🤣🤣
Delicious moussaka
Yassou
From the heart ❤️
Michael DADDA 53 💎👁️ USA
محمد علي الددا لبنان ببروت شارع حمد
Banlieu Capitale Sabille. في سبيل الله