Greek Moussaka
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- Опубликовано: 14 дек 2024
- Print this recipe here: www.dimitrasdi...
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
2 Bay leaves
1 (15-ounces) can crushed tomatoes
1 cup water
1/4 teaspoon ground cinnamon
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.
Cook the eggplant: Pat the eggplant dry with. a paper towel. Heat a large skillet over medium-high heat and add a layer of olive oil to cover the bottom of the pan. Pan-fry the eggplant slices until soft and golden on all sides. Drain them on a tray that has been lined with paper towels.
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)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Super cool, cookbook coming out! I love Greek food!!!!! 👍😉
5:00 11:07 - Tip: If you first squeeze out as much liquid as possible with a towel and then microwave the eggplant before frying, they absorb MUCH less oil. They can also be shallow-fried in a pan or on a sheet in the oven and still taste great. They literally fry like potatos.
Great tip, thank you for sharing! I never knew that squeezing out the liquid and microwaving the eggplant beforehand could reduce oil absorption so much. I also love the idea of shallow frying or baking-such a delicious and healthier option. Thanks again for the helpful suggestion!
@@DimitrasDishes Yes, it really works and it makes frying eggplant as easy as frying potatos. The "science" behind it:
*Due to the microwaving, the plant cells collapse, the volume of the eggplant shrinks and it can no longer absorb any oil. Most of the oil then stays on the outside, where it is needed as a coating for best browning and taste.
*Squeezing out the liquid further collapses and consenses the eggplant cells and also removes water that lowers the temperature during frying which leads to faster and better browning.
I always slice and bake my potatoes and eggplants in the oven, and it truly does not change the overall taste at all. Less time consuming and cumbersome and I do it the day before so the day of I am already one step ahead.@DimitrasDishes
6:29 6:30 6:30 6:30
Microwave???? 😅😢😮😂
Looking forward to you new Mediterranean cookbook. Love your recipes!
Thank you so much for your kind words! I'm so glad you enjoy the recipes, and I’m excited for you to see the new Mediterranean cookbook! Stay tuned-it’s coming soon! 😊
One of my all time favorites! Thanks as always for sharing and please take a picture of your Thanksgiving table of food and show us. Have a Happy Thanksgiving with your family and the same to all your viewers.
Thank you so much! I’m so glad you love it! 😊 I’ll be sharing lots of behind-the-scenes and food pics over on Instagram-feel free to follow me there for updates and more! Wishing you a wonderful Thanksgiving with your loved ones! 🦃
Waiting for the book! Yayyyyyy 🇦🇺
8:24 - You can fasten the cooling to just a few minutes by placing it in a sink (if large enough) with cold water - or a bathtub or any pot or container large enough that it fits in - and occasionally moving the water around for better heat dispersion.
I love Moussaka! Thank you for the recipe.
Awesome thanks for all the details very thorough love it!!!
One of my favorites of many Greek dishes. ❤️ 🎉 love this thank you for sharing this!
This has been a favorite since I first had back in the 70's as a teen. If only there were short cuts. And the short cuts, if they can be called that you gave. I like prepping parts of it a day or two ahead and freezing part of big batches. Glad to see you do this again with so much insight and great tips. Happy Thanksgiving.
Thank you so much for your kind comment and for being a longtime subscriber! Moussaka truly is a labor of love, but prepping ahead and freezing parts of it, like you do, is such a great way to make it more manageable. I’m thrilled you enjoyed the video and found the tips helpful-it’s always worth the effort for such a comforting dish! Wishing you a Happy Thanksgiving as well! 😊
I had an absolutely delicious Moussaka at a Greek Cafe, while away on holidays, here in Australia and decided I wanted to make it for a pre Christmas catch up with friends. Your recipe looks to be exactly the same as I had. Loved the hint re letting it cool before cutting..... Can't wait to try your recipe.
Looks delicious
So nice
Love Greek food and dishes, especially Moussaka. Thank you so much for your great recipe, looks very delicious..😋 Greetings from Germany 🇩🇪 Sabine and family..🕊🎄🕯
Thank you so much, Sabine and family! I’m so happy to hear that you love Greek food, and I’m glad you enjoyed the Moussaka recipe. Wishing you all the best from my kitchen to yours, and sending warm holiday greetings your way!
Love Greek food. My father in law was Greek &,I missed this recipe. Thanks for sharing this recipe & the wonderful memories. Now I can make it again. Forgot all the ingredients & herbs. God Bless❤😂🎉😊
I'm so glad this recipe brought back wonderful memories for you! It's always special to connect with family traditions through food. Wishing you all the best as you make it again-God bless you too! 💖
Finally, the Moussake recipe i was waiting for! Look forward to your cookbook. And give the canned tomatoes from Mutti a try. They contain no sugar at all.
Thank you, Harry! I’m so glad you’ve been looking forward to the moussaka recipe-hope you enjoy making it! And thank you for the recommendation on Mutti tomatoes; I’ll definitely give them a try. Excited to hear what you think of the cookbook once it’s out! 😊
Delicious 😋
You have been my favorite food creator for years. I'm so grateful for all of your hard work. Your recipes have impressed my family over and over. Just, Thank you!!
I'm skipping the egg plant☺️ I'm making fettuccine Alfredo as well for my Mom's Birthday.. so 2 recipes in one video🎉 thanks a bunch.
Sounds yummy, enjoy and let me know how it goes!
A Book! I'm in. Hopefully we can get it on Amazon ❤
Working on it!
👍👍👍
Hi Dimitri, Thank you for all your recipes. I love moussaka. How about using chicken instead of beef?
Yes, that works too :)
Truly any minced meat will work.
Wondering if you could use carrot instead of potatoes? I cannot eat potatoes.
OMG! ❤
Please do you have a vegetarian option for moussaka recipe… I would really appreciate it. Efhariso 🌟
Here's the link for my vegetarian moussaka: www.dimitrasdishes.com/vegetarian-moussaka/
@ thank you so much … brilliant . Love your recipes 🌟🌟🌟🌟🌟👏
Add a layer of zucchini a few cappers but then it's some fetta that gives it the real zing.