Moussaka - Greek recipe
Описание:
The moussaka, the most famous Greek dish, is a succulent casserole made of eggplants, lamb ragout and cheese, topped with béchamel sauce... if you haven't tried it yet, you really should!
Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozaf...
***
What comes on your mind when I say Greece? Of course the crystal water, the sunny islands and the Parthenon, but how can we fail to mention the moussaka, one of the most famous dishes of this country? The moussaka is a succulent casserole made of eggplants, lamb ragout and cheese, arranged in layers, and topped with plenty of béchamel sauce. Let's see together what ingredients we'll need:
• 3,3 lbs (1 ½ kg) of eggplants
• 1 lb (500 g) of ground lamb meat
• 1 lb (500 g) of ground pork meat
• pepper / salt / 2 cloves of garlic
• ½ tsp of powdered cinnamon
• 2 onions / 1 lb (500 g) of tomatoes
• 1 cup (100 g) of grated parmesan cheese • 1 ½ cups (150 g) of grated pecorino cheese
• 1 lb (500 g) of potatoes
• 1 glass of red wine
• nutmeg / 3,5 oz (100 g) of butter
• just over ¾ cup (100 g) of flour / extra virgin olive oil
• just over 2 pints (1 lt) of fresh milk
• and for frying peanut seed oil
Let's make together the moussaka:
2 hours before starting the recipe, wash the eggplants, remove the green top and cut into slices ¼ inch (½ cm) thick, then put them in a colander in layers alternating with coarse salt; then cover with a plate, put a weight on top to press down, and let them stay for 2 hours. After 2 hours, of course I've already done it, the eggplants will have released this dark bitter liquid. Now set everything aside.
In a large pan, put 3-4 tablespoons of extra virgin olive oil, the chopped onions and garlic; let them brown lightly, after that add the meat. Brown the meat well, after that add a glass of red wine.
Now that the wine has completely evaporated, add salt... pepper... the powdered cinnamon, and stir well. Now add the tomatoes, that have been previously peeled and cut into cubes. Cover with a lid... and cook for at least 1 hour on a very low flame.
While the ragout is cooking, prepare the potatoes: wash, peel and cut them into slices ¼ inch (½ cm) thick, then boil in plenty of salted water for 5 minutes, the potatoes must hold their shape, without breaking; after that, pat them dry with a clean cloth to remove the excess water and fry them in oil, as I'm doing now. Do the same with the eggplants, but take care to wash them well under cold running water.. dry them with a clean cloth, then fry them in plenty of oil.
In this pan, I've made the béchamel sauce using butter, flour, milk, nutmeg and salt, if you want to see the video recipe, click here. Now mix the cheeses, pecorino and parmesan, and add just over ½ cup (60 g) to the béchamel sauce. Mix to blend well.
Now, move on to assembling the moussaka: take a 9 by 12 inches baking pan and line the bottom with the potatoes, arrange them all on the bottom; now take half of the fried eggplants and form the first layer; spread half of the ragout over the eggplants, then sprinkle with cheese, but remember to keep aside 3 tablespoons of cheese that you'll sprinkle on top of the béchamel sauce at the end. Then continue to assemble the moussaka.
Sprinkle the first layer of moussaka with half of the cheese... then form another layer just like this one.
After making the second layer, top everything with the béchamel sauce, that, as you can see, must be quite thick; at this point, sprinkle the remaining cheese, then bake the moussaka at 350°F for about 45 minutes or until the béchamel sauce turns golden brown on top.
45 min. -- 350°F (180°C)
Once ready, take the moussaka out of the oven, let it cool and set, then cut into squares and serve. Enjoy your moussaka, from Sonia and Giallozafferano, bye and see you next video recipe.
The moussaka, the most famous Greek dish, is a succulent casserole made of eggplants, lamb ragout and cheese, topped with béchamel sauce... if you haven't tried it yet, you really should!
Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozaf...
***
What comes on your mind when I say Greece? Of course the crystal water, the sunny islands and the Parthenon, but how can we fail to mention the moussaka, one of the most famous dishes of this country? The moussaka is a succulent casserole made of eggplants, lamb ragout and cheese, arranged in layers, and topped with plenty of béchamel sauce. Let's see together what ingredients we'll need:
• 3,3 lbs (1 ½ kg) of eggplants
• 1 lb (500 g) of ground lamb meat
• 1 lb (500 g) of ground pork meat
• pepper / salt / 2 cloves of garlic
• ½ tsp of powdered cinnamon
• 2 onions / 1 lb (500 g) of tomatoes
• 1 cup (100 g) of grated parmesan cheese • 1 ½ cups (150 g) of grated pecorino cheese
• 1 lb (500 g) of potatoes
• 1 glass of red wine
• nutmeg / 3,5 oz (100 g) of butter
• just over ¾ cup (100 g) of flour / extra virgin olive oil
• just over 2 pints (1 lt) of fresh milk
• and for frying peanut seed oil
Let's make together the moussaka:
2 hours before starting the recipe, wash the eggplants, remove the green top and cut into slices ¼ inch (½ cm) thick, then put them in a colander in layers alternating with coarse salt; then cover with a plate, put a weight on top to press down, and let them stay for 2 hours. After 2 hours, of course I've already done it, the eggplants will have released this dark bitter liquid. Now set everything aside.
In a large pan, put 3-4 tablespoons of extra virgin olive oil, the chopped onions and garlic; let them brown lightly, after that add the meat. Brown the meat well, after that add a glass of red wine.
Now that the wine has completely evaporated, add salt... pepper... the powdered cinnamon, and stir well. Now add the tomatoes, that have been previously peeled and cut into cubes. Cover with a lid... and cook for at least 1 hour on a very low flame.
While the ragout is cooking, prepare the potatoes: wash, peel and cut them into slices ¼ inch (½ cm) thick, then boil in plenty of salted water for 5 minutes, the potatoes must hold their shape, without breaking; after that, pat them dry with a clean cloth to remove the excess water and fry them in oil, as I'm doing now. Do the same with the eggplants, but take care to wash them well under cold running water.. dry them with a clean cloth, then fry them in plenty of oil.
In this pan, I've made the béchamel sauce using butter, flour, milk, nutmeg and salt, if you want to see the video recipe, click here. Now mix the cheeses, pecorino and parmesan, and add just over ½ cup (60 g) to the béchamel sauce. Mix to blend well.
Now, move on to assembling the moussaka: take a 9 by 12 inches baking pan and line the bottom with the potatoes, arrange them all on the bottom; now take half of the fried eggplants and form the first layer; spread half of the ragout over the eggplants, then sprinkle with cheese, but remember to keep aside 3 tablespoons of cheese that you'll sprinkle on top of the béchamel sauce at the end. Then continue to assemble the moussaka.
Sprinkle the first layer of moussaka with half of the cheese... then form another layer just like this one.
After making the second layer, top everything with the béchamel sauce, that, as you can see, must be quite thick; at this point, sprinkle the remaining cheese, then bake the moussaka at 350°F for about 45 minutes or until the béchamel sauce turns golden brown on top.
45 min. -- 350°F (180°C)
Once ready, take the moussaka out of the oven, let it cool and set, then cut into squares and serve. Enjoy your moussaka, from Sonia and Giallozafferano, bye and see you next video recipe.
Комментарии:
Sabyasachi Roy пишет: I made this after watching this video. Everyone liked it very well. I am very happy & thankful to the chef. Its yummilicious!!!!!!!!!! slurrrrrrpppppp!!!!! not a single bit of it is left....
Yew Yang Chong пишет: i gave up thoughts of making it when she says the ingredients
John Hintergardt пишет: OH GOD I LOVE MOUSAKA or Moose Caca HEE!
Lil17Lil пишет: first time i ate moussaka was on my birthday. soooooo goooood! thanks so much!
LIVVORNNO пишет: this reminds me francesinha sandwish , a portuguese dish that is ten times better than this...
سارة سلمان пишет: i love this and we cook the (Mussaka'a) all the time in saudi :))
Shun Koizumi пишет: I believe this to be my favourite Greek dish.. <3
rac rac пишет: @Anna17315 great tip for the eggplants! thanks
intergalacticpeace пишет: looks like they replaced the pasta in lasagne with fried eggplant and potatoes...and I have to add, as much as I love this recipe the thought of eating 2000 calories in a single serving is scary as hell
everlastingeuphoria пишет: Oh my goodness...
Diamond Stylz пишет: had this for the first time today at Theo's here in Houston ...OMG ....delicious ...took half home...and im eating it now.....*wiggles in comfort*
peterahjorter пишет: @iphone13G
Aha I see
Well lets just enjoy our moussaka! Thats atleast one awesome thing from Greece
PetrosB4 пишет: oh for god sake shut up, Mousakkas is a greek dish invented from a great greek chef from Sifnos island who's name is Tselementes
46619TAB пишет: I'm Jewish, the pork can be replaced with another meat?
tea t пишет: yummy!
Katerina T. пишет: very nice!! I got my moussaka recipe from my grandma (btw I am greek). in my recipe I use ground calf meat, for the meat and cheese layer we use feta cheese (instead of parmesan and pecorino), and I dont top it of with cheese but once it is almost cooked i spread butter and some breadcrumbs on top of it. very well made! bravissimo!!
Zac MacDougall пишет: that looks sooooo good, awesome video :D
Fancee Foxx пишет: Its vey nice. I always go to the Greek Festival and thats how I found out about it. I love eggplant. So I tried it and I like it. How do you ground up your meat?
stralama пишет: we also put courgettes in mousaka.. oh.. and the tone goes to the last "a" ..
FUCK OFF YOUTUBE пишет: This looks amazing! I can't wait to try it! Thank you for your wonderful videos!
GoldfishLight пишет: moussaka is soooo yummy!
iWebGuy пишет: you would like it to be...
Tajana Ristic пишет: There's a Balkan version of this dish where we substitute the fried eggplant for thinly sliced potatoe, and the bechamel sauce is substituted with beaten egg. It's not quite as heavy, and still delicious as hell. One of my favourite foods when done this way.
Tinkerbird пишет: @kucibaba2 that would be conservative/orthodox Jewish people who follow that tradition.
yellowsaffron пишет: We use a meat grinder or ask the butcher to do it for you! For some recipes, such as the steak tartare, you can roughly cut it with a knife youtube.com/watch?v=JNmW24I9r2Y
Francisco Diaz пишет: i love how she pronounces "meat" "cheese" :)
whhoooo пишет: mmm I wanna eat it but too lazy to make it! lol
diakofto1922 пишет: Your version is close to my gGreek Grandmother's...yasou! I also use feta cheese and more spices. Cloves, allspice, bay leaf, and origano. I also sprinkle nutmeg on top before baking. Nice job! Thank you for the demonstration. so our children will know also.In this land of Smith.
mydenmel пишет: delish...mouthwatering!!!thank you=)
umututkutasdemir пишет: you greek people, what do you think you are. mousakka is a middle eastener dish. just try to research. the name come from arabic. you can cook it but it is no yours. so you shut up!
Scraper Lindell пишет: This should taste delicious!
Syak Hasbi пишет: we love sonia!!
Masita Mohamad пишет: what should i use instead of red wine? ..
yellowsaffron пишет: Well done :-D
46619TAB пишет: @kucibaba2 I cannot mix meat and dairy. I'm making this for the first time for friends and will try doing a small portion with no dairy for myself.
Katerina T. пишет: you shouldnt have. trust me it is my favourite food (maybe the fact that I am greek has something to do with it but anyway..). you got to try it. its amazing!
Laura Louis пишет: The red wine is for the cook!
Kimo Nasr пишет: I am from Egypt i grow up with this recipe my mom always make it for me thanks to remind me with the best time i had in my life
yellowsaffron пишет: @kucibaba2 Yes!
Yusuf ODEMIS пишет: All around the world knows it's arabic food. Even in Peru we are selling it as a Arabic food! So if you dont know just shut up! Dont try to steal all food as you do always!
yellowsaffron пишет: Beef or vegetable broth is fine
yesusx пишет: Uuuffffffffffffffffffffff muy bueno
GreekBeast02 пишет: @dvltsh Sorry it's not.
FraGNet0 пишет: we always took the lazy version (packaged) in our store but now we are definitly going to try your recipe.......thank you so much for sharing
deathguitrst пишет: i had this in plaka,athens it was good.....made me like eggplant
kucibaba2 пишет: @46619TAB If you are Jewish you can't mix milk with meat, can you? I've just heard about it but am not sure?
Skandar0007 пишет: this dish is a freaking superb!
WildRoseTheBand пишет: Τhere is no parmesan cheese on Mussaka!!
Kefalotiri cheese is what it needs if you want the original Hellenic taste!!
nemani waqa пишет: wat do u serve mousaka with?
caveman861 пишет: Will it taste any different if I just go with the ground lamb? Please advice, thanks.
christschool пишет: @iphone13G Anything with lamb is heavy and tastes great.
Zulwali пишет: Who's really counting the calories when your eating delicious food? ;)
veloutela пишет: Δεν παχαίνει ομορφαίνει!!!
peterahjorter пишет: Arguing over the net is useless so I removed my posts :-)
husonuso пишет: HSHAHDHWHSH LLOOOKS SOOO GOOD
west-island kev пишет: Yikes, just watching this video, I feel that I have added several layers of fat to a normally slim me, so much cheese but I have to admit it looks delicious and must be great with some good bread and a glass of wine.
Stella Deli пишет: You don't have to do it so fatty. There are lighter traditional versions. TV chefs and restaurants tend to make everything fattier and with a "twist". Greek families actually cook lighter and healthier dishes than it seems.
iphone13G пишет: 2 facts about moussaka. ( I am greek ) :
It tastes freaking delishious.
It is HEAVY as hell.
46619TAB пишет: @twiztedpunkette Thanks!
yellowsaffron пишет: It will have a stronger taste, but it's fine!
iphone13G пишет: @yellowsaffron yes!
FearlessCicada пишет: Jesus lady, it's moussakA, not moussAka.
fige86 пишет: @dvltsh its not actually! its actually the creation of a greek chef (tselementes ).
yellowsaffron пишет: Italian and Greek cuisine have a lot in common... from my own experience, a portion of moussaka is really worth the calories, even if only once a year!!
belovedpeartree пишет: @46619TAB I think I've seen it made with lamb, beef, even vegetarian style...
Δημήτρης Διαμαντάκης пишет: Here in Greece we use ground beef meat, beacause the lamb meat is "heavy" in taste
kucibaba2 пишет: Must be delicious but to much work for me. Can it be prepered the day before and served after heating in the oven the next day?
proudofjonathan пишет: I must admit it's one of the best recipes I've seen from non-Greeks, well done :) Oh and for those worrying about the calories, try omitting the potatoes or keep them but grill the eggplant instead of frying it ;)
Rustedblade пишет: needs olives and anchovies., mmm :P
Resy Gomez пишет: Look so yummy I try to cook that one.
Infected197 пишет: Nooo!!! It's an alien recipe. We steal it from extraterrestrials..
yellowsaffron пишет: @iphone13G Of course you're right... but it's soooo good!
javeria tariq пишет: can i use chicken or beaf instead of pork
yellowsaffron пишет: @nems143 It's a meal on its own, maybe a fresh salad...
PetrosB4 пишет: Whats the problem with ya ? Shut up ! Why you people try to take everything from Greece, from Macedonia to.... Moussaka ! Just admit it, this recipe is greek and it was made from the greatest greek Chef from Sifnos Tselementes ! The name is arabic, become he was influenced from the arabic moussaka, which had only eggplants and meat.... We put much more ingredients from these two ! So now stop yelling, and enjoy the food ! Gosh you turkish people !!!
nellya111 пишет: Молодец. Соня!!
milliedollable пишет: looks delicious, i bet it's lovely. who cares about the fat when eating something delicious like this? once in a while a person deserves to be happy
Sabyasachi Roy пишет: I made this after watching this video. Everyone liked it very well. I am very happy & thankful to the chef. Its yummilicious!!!!!!!!!! slurrrrrrpppppp!!!!! not a single bit of it is left....
Yew Yang Chong пишет: i gave up thoughts of making it when she says the ingredients
John Hintergardt пишет: OH GOD I LOVE MOUSAKA or Moose Caca HEE!
Lil17Lil пишет: first time i ate moussaka was on my birthday. soooooo goooood! thanks so much!
LIVVORNNO пишет: this reminds me francesinha sandwish , a portuguese dish that is ten times better than this...
سارة سلمان пишет: i love this and we cook the (Mussaka'a) all the time in saudi :))
Shun Koizumi пишет: I believe this to be my favourite Greek dish.. <3
rac rac пишет: @Anna17315 great tip for the eggplants! thanks
intergalacticpeace пишет: looks like they replaced the pasta in lasagne with fried eggplant and potatoes...and I have to add, as much as I love this recipe the thought of eating 2000 calories in a single serving is scary as hell
everlastingeuphoria пишет: Oh my goodness...
Diamond Stylz пишет: had this for the first time today at Theo's here in Houston ...OMG ....delicious ...took half home...and im eating it now.....*wiggles in comfort*
peterahjorter пишет: @iphone13G
Aha I see
Well lets just enjoy our moussaka! Thats atleast one awesome thing from Greece
PetrosB4 пишет: oh for god sake shut up, Mousakkas is a greek dish invented from a great greek chef from Sifnos island who's name is Tselementes
46619TAB пишет: I'm Jewish, the pork can be replaced with another meat?
tea t пишет: yummy!
Katerina T. пишет: very nice!! I got my moussaka recipe from my grandma (btw I am greek). in my recipe I use ground calf meat, for the meat and cheese layer we use feta cheese (instead of parmesan and pecorino), and I dont top it of with cheese but once it is almost cooked i spread butter and some breadcrumbs on top of it. very well made! bravissimo!!
Zac MacDougall пишет: that looks sooooo good, awesome video :D
Fancee Foxx пишет: Its vey nice. I always go to the Greek Festival and thats how I found out about it. I love eggplant. So I tried it and I like it. How do you ground up your meat?
stralama пишет: we also put courgettes in mousaka.. oh.. and the tone goes to the last "a" ..
FUCK OFF YOUTUBE пишет: This looks amazing! I can't wait to try it! Thank you for your wonderful videos!
GoldfishLight пишет: moussaka is soooo yummy!
iWebGuy пишет: you would like it to be...
Tajana Ristic пишет: There's a Balkan version of this dish where we substitute the fried eggplant for thinly sliced potatoe, and the bechamel sauce is substituted with beaten egg. It's not quite as heavy, and still delicious as hell. One of my favourite foods when done this way.
You'll Need:
Ingredients:
1 1/2 lb. Potatoes
1 cup Olive Oil
1 1/2 lbs. Ground Beef
1 fnely chopped Onion
1 minced Garlic
1 1/2 lb. Aubergines
2 tablespoons Butter
3 peeled and chopped Tomatoes
2 teaspoons Salt
dash of Pepper
2 tablespoons, toasted Breadcrumbs
3 Eggs
Parsley
Bechamel Sauce
1/2 lb. Cottage Cheese
1/2 cup Kefalotiri Cheese
Procedures : Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes.
Saute the meaat, onion, and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and add breadcrumbs, 1 beaten egg and chopped parsley.
Prepare bechamel sauce; add remaining eggs and cheeses.
Butter a baking dish and sprinkle with breadcrumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with bechamel sauce and bak
Комментариев нет:
Отправить комментарий