Moussaka - How to Make Greek Moussaka
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- Опубліковано 28 вер 2024
- Moussaka stands as the national treasure of Greek cuisine, revered for its flavorful layers and comforting essence. This iconic dish is a beloved medley of sliced aubergine (eggplant), seasoned minced lamb (or beef), tomatoes, onions, and a creamy béchamel sauce. Infused with cinnamon, Moussaka delivers a rich symphony of tastes and textures. Baked to golden perfection, it's a culinary masterpiece that embodies the heart and soul of Greek cooking, earning its place as a quintessential dish adored by locals and cherished by food enthusiasts worldwide.
** Recipe **
• 3 Aubergines / Eggplants
• 3 Potatoes
• 500g Lamb mince
• 2 tbsp Olive Oil
• 1 Med Onion (Chopped)
• 2 Cloves of Garlic (Chopped)
• 1 tin chopped tomatoes (400g / 14oz)
• Salt and Pepper to taste
• 1 tsp Cinnamon
• Handful of chopped Parsley
• Handful of Grated Cheese
For the bechamel sauce
• ½ cup Olive Oil
• ½ Plain Flour
• 900 ml Milk
• A pinch of nutmeg
• 2 eggs
• Salt to taste
Fantastic recipe, and beautifully presented. It was just what I was looking for. Thank you x
My pleasure 😊
My pleasure 😊
Delicious !
Hugs from Brazil 🎉
Thank you 😋
my only complaint is that i would prefer if you didnt use the background music , attended a Greek night yesterday and wanted to get some Mossuaka recipes, good job and you are very good with explanations
Thanks for the feedback. I'll keep this in mind when choosing my next piece of music
Omg it looks delicious 😍
Thank You. ❤
Mmmm, easy? I haven’t tried to make it “yet” but right now, I’m making homemade vegetable soup!
It's so good!
Marvelous! Saved to be made.. but I appreciate spice. I wonder if I can add jalepeno to meat mixture and sprinkle sweet corn over the top! 🥰
That's an interesting idea. I always recommend that you cook the recipe as is a couple of times and then adapt it as you wish. By doing it this you'll know what needs to change to maximise the flavour. Also, try sprinkling the sweetcorn on top of the final layer of meat, and then pour the bechamel on top. Let me know how you get on. ♥️
@@CookaroundtheWorld Much appreciate your reply and your siggestion. Will return after it's been tried and tasted and that's very soon God's willing. 👌🏻 Thanks again. 🌾👋🏻
Great! 👍let me know how it tastes. I might try this recipe myself if you recommend it ♥️
I was in the Navy and was stationed in Nea Makri, Greece from 1985-1987 and I love Greek food
First, thank you for your service. 💝
Second, apart from Moussaka, what other Greek dishes do you enjoy eating?
Awwwww, your very kind! I love Greek food because it’s so much like Syrian food! I’m 25% Syrian and my Great Grandmother married a Greek (my Step Great Grandfather). A real love story.
I’m use to eating:
1) lamb
2) Souvlaki w/ Tzatziki
3) stuffed grape vine leaves
4) Greek salads w/ Feta cheese
It's a nice, easy uncomicated recipe. Not poor at all.
Thank you ♥️
@@katinabotten Hey "stuffed grape vine leaves" is not greeks food its Turkish food and its name "Sarma" That means wrapping
How many eggs, how much milk
For the Bechamel?
2 eggs and 900ml of milk.
The full recipe is at the end of the video and in the discretion box. ♥️
5cm slices for the potatoes and aubergines? Did you mean 5mm?
My apologies, I should have said 1cm slices.
just started the video... 0:45 "and slice your potatoes into 5 >CENTIMETER< slices". You mean 5 MILLIMETER.
Yes, it should be 5mm not 5cm. ❤️
5 centimeters or millimeters??????
Millimeters, sorry for the confusion ♥️
You are fantastic anyway!!!
Thank you so much 😘
👨🏼🍳👨🏼🍳🛎️🌏🌼🥘🥘🥘
Thank you ❤️
Pitty 6 55 get a tissue 😂
Haha! good spot
But a lovely recipe ❤❤❤@@CookaroundtheWorld
Thank you ♥️
A great recipe, thank you. If there was a competition between Moussaka and Lasagna, Moussaka would win every time hands down.
You're welcome. ♥️
That's an interesting competition, not considered it like this before. Both recipes have a special place in my heart.
@@CookaroundtheWorld Yes, I appreciate that, but I somehow find Moussaka more fulfilling perhaps because of the fact that I am a lover of aubergines and lamb.
I love aubergines too. Check out my Ratatouille recipe, it's also very delicious ♥️
Congratulations for this incredible recipe 🎉! I love the video and the professional explanation from the cook
Thank You. ❤
Mmmm....willing to try and cook It!
Why do you fry the meat before adding the onions and garlic, instead of twisting the order? Just curious.
Thank you for the video, I just discovered your channel and I already love it. Like and new subscriber, from Segovia (Spain) 😉
Hi, thanks for subscribing.
To answer your question, browning the meat allows the Maillard reaction to occur, which is a complex chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. This adds depth and complexity to the taste of the dish.
Πολύ ωραία προσπάθεια συνχαριτηρια αλλά εμείς εδώ στην Ελλάδα προσθέτουμε κεφαλοτυρι τριμμένο και στη μπέσα ελ και ανάμεσα στις στρώσεις των λαχανικών και στο τέλος πάνω στη μπέσα ελ πριν το ψησημο ❤
Thanks for the tip! ♥️
@@CookaroundtheWorld Να είστε καλα
Why did you have to use the potatos u lost me at potatoes
The traditional recipe has potatoes, but feel free to omit them from yours. ♥️
Moussaka is indeed incredibly delicious but sadly, the Greeks in Athens and Santorini at least, are by and large far from friendly or hospitable. My personal experience is they are jaded and dour and would not think twice about taking advantage of a tourist who doesn't know better. Being in Athens and Santorini was a rude awakening from the myth of the warm and hospitable Greeks. I have found Germans, Belgians, the Spanish, and the Dutch far friendlier.
It's a shame about your experience, I've always found the Greek to be a friendly bunch. Let's hope your next visit is more pleasant 🌹
Great recipe 👍
Glad you liked it
The Bolognese is poor in ingredients it needs bay leaves carrots thyme and deglazing with red wine....Dont forget to put feta cheese, parmesan and thymian between the layers....pro tip: when you cook the minced meat, you dont add any fat at first....you let it cook first you drain the moisture and then you put olive oil ...Pro tip: drain the bolognese when its cook and add 3 tsp of bechamel...although Good Job
Thanks for the feedback ♥️
I danced Greek dances with the Greeks back when I was young
I love the traditional Greek dance
So authentic, I miss Greece
It looks really good, I had never heard of this dish before! How about something nostalgic from your childhood next time?
Thank you. ❤
Try this yourself, I'm sure it's going to be a hit with your friends and family.
I would love to know your childhood favourite dish.
Definitely going to try this one!
Yum!
Let me know how you get on 😘
Incredible!!!😍
Thank you ♥️
So delicious 😍
Thank you 😋
Thank you 😋
All respect and appreciation to nebor beautiful greec.i am from Serbia.And traditionaly and originaly MUSAKA is from GREECE.Only think I do not like it is at the and last leyer of beshamel.My option is to wisk eggs milk and couple spoons sour creem and spread it above.If You like you can sprinkle some cheese as well.Also my favorie option of Musaka is with zuccini.Slice xuccini same like aubergine and deep it in flour and wisked eggs and fry.and one leyer zuccini one meet,,,last leyer is cuccini and pour mixture of eggs milk an sour cream and beak 40 min.allso option wiyh mash potatoes is also good.Cooking has endless possibilities.Thays why it is always challenge.You have to adapt to the wishes of the guests,and always have respect to the original recipe and country it comes from.many times my friends was mesmerised with my musaka,and they asked Me ,is it dish from Serbia???I said no this dish is originaly from Greece.
Your version sounds very interesting, I will try it very soon. Thanks for the recommendation ♥️
Also, do you have a favorite Serbian dish that I could cook on my channel?
My German Tante used my make this for my Greek Uncle and our Family. I remember how delicous it was. This brings back memories. We don't eat beef or pork (red meat) but ground turkey would work nicely. Thank you for the recipe 😊
You are most welcome! ❤️
Ground Turkey is an interesting idea, please let me know how it tastes when you make it.
@@CookaroundtheWorld I will, thank you 😋
The Greek call it Moussakà with the accent on the last a. To speed up the process, I baked the veggies on two baking sheets in a ventilated oven. It takes only 20 min. then and has less fat.
Yes, using two baking sheets is more time effective. And thanks for correct pronunciation of Moussaká
@@CookaroundtheWorld You are welcome!
One the world's best dishes. Recent addition of potato is a sin.
Totally agree with you. 👍
Great recipe, thank you❤️
My pleasure 😊
Cook and leave a day before reheating to eat
I'm not sure the science behind this, but yes, it's better the following day. 👍
This is by far my personal favorite
Thank you
👌 Promo`SM
Thanks for your support.
🥰
Thank you ♥️
Thank you ♥️
Potatoes 5 mm not 5 cm 😮
5mm, sorry for the confusion