Making this right now. I am serving tomorrow for my family of 4. I am doing her olive bread and dinner rolls at the same time. I am going to make the pumpkin baklava. She has inspired me to take my Christmas Cake and Greek It Up! making it into baklava. The phyllo appetizers deep-fried cheese balls.
Great recipe! I follow all your recipes and I am amazed at how much better your presentation is nowadays- following a recipe needs brevity which you have mastered brilliantly. Thank you!
Dimitra's recipes are always spot on! I can't wait for a future cookbook! I've made this recipe as well as her Spanakopita several times and they are always crowd-pleasers.
Speaking as a Head Chef here in the UK: Dimitra's Moussaka is a fantastic recipe folks...please,please make it. I also have to recommend her equally fantastic Spanakopita,which is also on her channel. To those people here commenting that they want a meat free version, may I highly recommend that you use Adzuki beans as a brilliant vegetarian substitute for the beef. I make this Moussaka often with these beans and people tell me they can't tell the difference between the meat and the bean version,the texture and consistency is very similar to minced meat if you mash them a little after cooking them. The beans work great in a Bolognese too, or in anything where you need minced/ground meat. Please try it and thank me later folks. To Dimitra: Your palate, your seasoning and your attention to detail are amazing..you should be a professional full-time chef! Please keep these fantastic videos coming,you're so inspirational to me and I hope to many others here too.
@@DimitrasDishes You truly deserve these remarks from a professional, Dimitra. You're the greatest and much appreciated by many Greek Americans who love your style. EUCHARISTO!!
I wish you had used butter for the cheese custard. 🙁 I think butter has a lot more flavor for moussaka and Pastitsio than olive oil. Pastitsio is what I'm watching next! The recipe looks wonderful and preparation and presentation is easy to follow and perfect! ❤️
Alysia Appelbaum I made it without meat. I used her tomatoes and red peppers sauce but during the sauteing the onions step I added a few different types of mushrooms. Turned out great. (I tripled the recipe and cooked it a bit longer)
I live in Europe and really like and follow your recipes. Would it be possible for you to also add grammes and millilitres and °C please? Thank you in advance.
dish.allrecipes.com/cup-to-gram-conversions/ This is for Cups to Grams. However you can just download a converter app. The one I use (Android) is called Unit Converter. Speaking as an American living in Europe.
Ok! I made this recipe yesterday and it was DELICIOUS! I did add clove powder and cinnamon in the meat sauce because my mom does as well. My neighbors asked how I did it ....... I told them ....well! you have to follow Dimitras's dishes! :-)
Dimitra, you are a treasure. Doubly so to those of us with Greek heritage, seeking to recreate the food of our youth. Love your take on things. I share your tips with my grown and fled from the nest kids. I will never make moussaka or even eggplant parm the same way again. Thanks!
This is one of the dishes I remember my Papou making when he would visit, and you make it just the way he did, only he fried the eggplant. Your way is better! The only other recipe I have of his is for strawberry cream cheese pie. So nice to have a source for authentic Greek recipies! Thank you!
Made this today for Mother's Day... ABSOLUTELY wonderful!!! Better than the one served at my favorite greek restaurant...Thank you for another great recipe!!!
Thanks, for clarified this recipe I love it also with mush potatoes on top, as i tasted in Greece once there. Thanks so much for sharing so many recipes with us the public, they are surely appreciated. G. Kadri- AZ
Eleni Adamopoulos Clavijo no. It will still be the same thickness. The taste will be lighter. You can use it the 2% milk but do not add extra flour. :)
I tried the following hack recently: salt the eggplant slices, place them in a colander with a weight and let them sit for a while to get some water pressed out, press them dry with a kitchen towel, put them in the microwave covered until they are slightly cooked and steaming, press them dry again with the paper towel, then fry. With that method, I found them almost as easy to fry in a pan as potatos and they absorb much less oil.
I was looking for this one. I had it in Corfu once and fell in love. I just found out today that I have a VERY local source for fresh lamb.. chops, roasts, leg of and ground. I am OVER THE MOON. Traditional gyro here I come.
I’ve always thought the top layer was mashed potatoes. 🤪 A bechamel sauce sounds wonderful! I’m always making a lasagna for the family, but it’s time to expand my repertoire, and this looks so delicious. I know they’re going to love it! Thank you!! 🍆🥔
I looked up several authentic moussaka recipes but woke up thinking....Don't make it before checking out Dimitra's You Tube version. So glad I did! I enjoy your recipes and am cooking my moussaka for a pregnant friend right now :D Many Thanks
for Bechamel Sauce, how much butter should be used in place of the olive oil. Also if I use olive oil, should I use extra virgin olive oil or regular olive oil.
It looks good. I cant wait to make it. I would add some basil to the tomato sauce. I agree with Pete, below. Dimitra's Spanakopita is to die for. Thank you form NY.
Looking forward to trying your Moussaka recipe. You make it look so easy with roasting the veggies instead of frying them. I made you giant lima bean dish yesterday, edges got a little dark, but overall it was delicious. Thanks for sharing your knowledge of Greek food. I was raised on this cuisine as well as Northern Italian. It is soul food : )
Can this be made ahead and reheated or is it better to just make it day of? Trying to find some Easter dishes but with 1 oven its better not to have to cook every dish on the day you are going to eat. LOL
Yes, this can be made ahead. Either make the entire moussaka ahead and reheat in a 300 degrees Fahrenheit oven, covered with foil until it is steaming hot... that can take up to 30 minutes. or, Make everything except the Bechamel sauce. Cover and refrigerate. Make the bechamel the day you plan on serving and bake as stated in the recipe.
Making this right now. I am serving tomorrow for my family of 4. I am doing her olive bread and dinner rolls at the same time. I am going to make the pumpkin baklava. She has inspired me to take my Christmas Cake and Greek It Up! making it into baklava. The phyllo appetizers deep-fried cheese balls.
That sounds AMAZING!! Happy New Year :)
A true professional and someone who demonstrates with each video that she really knows what she's talking about, thank you for sharing your expertise!
Great recipe! I follow all your recipes and I am amazed at how much better your presentation is nowadays- following a recipe needs brevity which you have mastered brilliantly. Thank you!
Dimitra's recipes are always spot on! I can't wait for a future cookbook! I've made this recipe as well as her Spanakopita several times and they are always crowd-pleasers.
Aww, thanks so much!! I hope to publish a great big Greek cookbook soon :) Right now, I've done a few ebooks on my website :)
Speaking as a Head Chef here in the UK: Dimitra's Moussaka is a fantastic recipe folks...please,please make it. I also have to recommend her equally fantastic Spanakopita,which is also on her channel.
To those people here commenting that they want a meat free version, may I highly recommend that you use Adzuki beans as a brilliant vegetarian substitute for the beef. I make this Moussaka often with these beans and people tell me they can't tell the difference between the meat and the bean version,the texture and consistency is very similar to minced meat if you mash them a little after cooking them. The beans work great in a Bolognese too, or in anything where you need minced/ground meat. Please try it and thank me later folks.
To Dimitra: Your palate, your seasoning and your attention to detail are amazing..you should be a professional full-time chef!
Please keep these fantastic videos coming,you're so inspirational to me and I hope to many others here too.
Wow! What an honor. Thank you :)
@@DimitrasDishes You truly deserve these remarks from a professional, Dimitra. You're the greatest and much appreciated by many Greek Americans who love your style. EUCHARISTO!!
I agree! & ty for Adsuki bean rip.. will try
You are an excellent chef.have made many of your dishes.all my favourites. Heep posting please .
Thank you for the suggestion of Adzuki beans. I plan to try this.
Another dish I always wanted to try! Thank you for sharing this recipe. Now I can finally try it. Great job editing, which makes it seem even easier.
You're welcome! Hope you have a great time making it! Enjoy :)
I could eat that now, and it is only 10.30 in the morning over here!
Really delish!
I am making this tonight for my family! Thanks Dimitra..another amazing recipe, you're the best! You make everything look so easy :):)
I wish you had used butter for the cheese custard. 🙁 I think butter has a lot more flavor for moussaka and Pastitsio than olive oil. Pastitsio is what I'm watching next! The recipe looks wonderful and preparation and presentation is easy to follow and perfect! ❤️
You can use butter. I use it once in a while too :)
I’ve just prepared delicious moussaka thanks to You Dimitra !❤
Looks great. I like how your blouse matches the eggplant. 😁
like the way u did the bechamel.
My fav recipe, thank you
Hugs from Brazil 🎉
Το αγαπημενο μου φαγητο! Είσαι η αγαπημενη μου! έχω μια πρόταση: μακαροναδα του ψαρα..
συνεχισε ετσι!
Σε ευχαριστώ πολύ. να είστε καλά
Hi Dimitra, I'd like to make a meatless version. What do you suggest for the sauce?
Thanks!
You can double the béchamel sauce and use that :)
+Dimitra's Dishes great, thanks! Instead of meat in the sauce, could I use mushrooms, onions, or extra eggplant? What are your thoughts?
Alysia Appelbaum I made it without meat. I used her tomatoes and red peppers sauce but during the sauteing the onions step I added a few different types of mushrooms. Turned out great. (I tripled the recipe and cooked it a bit longer)
Looks so good !
Thanks!
Think i'm gonna to make this tonight. Thank you!
I love this canal
I ♡ Dimitra's cooking techniques and her clear instructions. She's taught me so much!
YUM!!!
I will definitely make it.!!!To ena lei sto allo ego eimai to kakitero.!!!!
Delicious 😋
That's beautifull and yummy.
Can you use Greek cheese?
Good girl!!!
Hi Dimitri, I love your recipes. Can I freeze the moussaka?
I don't see why not :)
I live in Europe and really like and follow your recipes. Would it be possible for you to also add grammes and millilitres and °C please? Thank you in advance.
dish.allrecipes.com/cup-to-gram-conversions/ This is for Cups to Grams. However you can just download a converter app. The one I use (Android) is called Unit Converter. Speaking as an American living in Europe.
I am not able to find the sauce receipe for the moussaka
Here's the link for the step by step written recipe:www.dimitrasdishes.com/recipes/moussaka
Isn't pecorino romano closer in flavor to the Greek cheese?
yes, very similar.
Ok! I made this recipe yesterday and it was DELICIOUS! I did add clove powder and cinnamon in the meat sauce because my mom does as well. My neighbors asked how I did it ....... I told them ....well! you have to follow Dimitras's dishes! :-)
Dimitra, you are a treasure. Doubly so to those of us with Greek heritage, seeking to recreate the food of our youth. Love your take on things. I share your tips with my grown and fled from the nest kids. I will never make moussaka or even eggplant parm the same way again. Thanks!
This is one of the dishes I remember my Papou making when he would visit, and you make it just the way he did, only he fried the eggplant. Your way is better! The only other recipe I have of his is for strawberry cream cheese pie. So nice to have a source for authentic Greek recipies! Thank you!
Beauty, brains, personality & v. good recipes. Got it all.
Love it. Reminds me of the children at lunch in school in the movie my big fat greek wedding.
Made this today for
Mother's Day... ABSOLUTELY wonderful!!! Better than the one served at my favorite greek restaurant...Thank you for another great recipe!!!
Wow!! That's awesome :) Thank you.
If you have picky eaters,i say let them starve!!
lol!!
Thanks, for clarified this recipe I love it also with mush potatoes on top, as i tasted in Greece once there. Thanks so much for sharing so many recipes with us the public, they are surely appreciated. G. Kadri- AZ
Great idea! that would be a great gluten free variation :)
I can't have potatoes but the idea of eggplant and zucchini sounds awesome. Yummy!
It is!!
Can I use 2% milk? Will it make the bechamel come out different?
You can. It will be a little bit lighter.
Dimitra's Dishes can I just use more flour to thicken it or no?
Eleni Adamopoulos Clavijo no. It will still be the same thickness. The taste will be lighter. You can use it the 2% milk but do not add extra flour. :)
Dimitra's Dishes okay. Thank you:) and I can't believe you have a son in college. You look amazing!
I've never had Moussaka with potatoes. Is that a regional thing?
That's how I grew up eating it.
Yes, I’m part Greek and my family had that way as well
Bechamel is perfection!!! Thank you. Thank you!
WOW! Now THAT"S great Moussaka!
I tried the following hack recently: salt the eggplant slices, place them in a colander with a weight and let them sit for a while to get some water pressed out, press them dry with a kitchen towel, put them in the microwave covered until they are slightly cooked and steaming, press them dry again with the paper towel, then fry. With that method, I found them almost as easy to fry in a pan as potatos and they absorb much less oil.
Dimitra, This recipe is awesome. I made it for Christmas and everyone loved it.😊
I love Mousaka, and will use this recipe with gratitude.
Yum! So many dishes I have to try
just wow 😘😘
I love moussaka but we make it without potatoes.
That works!
Good on u i like it yummy
so rich!
the ub
I was looking for this one. I had it in Corfu once and fell in love. I just found out today that I have a VERY local source for fresh lamb.. chops, roasts, leg of and ground. I am OVER THE MOON. Traditional gyro here I come.
I’ve always thought the top layer was mashed potatoes. 🤪
A bechamel sauce sounds wonderful! I’m always making a lasagna for the family, but it’s time to expand my repertoire, and this looks so delicious. I know they’re going to love it! Thank you!! 🍆🥔
I looked up several authentic moussaka recipes but woke up thinking....Don't make it before checking out Dimitra's You Tube version. So glad I did! I enjoy your recipes and am cooking my moussaka for a pregnant friend right now :D Many Thanks
for Bechamel Sauce, how much butter should be used in place of the olive oil. Also if I use olive oil, should I use extra virgin olive oil or regular olive oil.
Hy! Is the recipe different than Turkish one? What's the origin of the Musssaka? I love Ur channel You are lovely.
I literally ate this everyday in Greece! Awesome job looks fantastic 👌🏾
Picky eaters like kids? Try picky eater like husband! 😂 This looks sooo good. 😋
So excited to try this next...!!! Toof toof! Your the best!!!
Wow, another dinner to my List! Oh I'm so craving this now!
Another favourite dish of mine yummmm
Looks fabuous! Nice...
ΑΡΙΣΤΑ 10' ΔΙΜΙΤΡΟΥΛΑ!!! -Deliciousness -defined.
Love it !!!! Thanks.
It looks good. I cant wait to make it. I would add some basil to the tomato sauce. I agree with Pete, below. Dimitra's Spanakopita is to die for. Thank you form NY.
Thank you!!!
Very nice
Wow!
Great recipe I like the idea of roasting eggplant instead of frying it , I made it one time with fry eggplant was so greasy I couldn’t it thanks
Thank you! It does help create a much lighter moussaka. Enjoy!
Great recipe! Could I make it dairy free!? What would you suggests instead of Béchamel? Thank you.
Mashed potatoes?
Do most Greeks prefer Moussaka with ground lamb? Or is ground beef more traditional?
I'm not sure. I grew up eating it made with ground beef.
Looking forward to trying your Moussaka recipe. You make it look so easy with roasting the veggies instead of frying them.
I made you giant lima bean dish yesterday, edges got a little dark, but overall it was delicious.
Thanks for sharing your knowledge of Greek food. I was raised on this cuisine as well as Northern Italian. It is soul food : )
Crispy edges are the best part!
Hi Dimitria,
Have you ever had to freeze a pan of moussaka? How did it hold up?
George
I never did, but my aunt does all the time. It works. Freeze it before it's baked :)
@@DimitrasDishes Oh, yes, it freezes very nicely every time!!
Can this be made ahead and reheated or is it better to just make it day of? Trying to find some Easter dishes but with 1 oven its better not to have to cook every dish on the day you are going to eat. LOL
Yes, this can be made ahead. Either make the entire moussaka ahead and reheat in a 300 degrees Fahrenheit oven, covered with foil until it is steaming hot... that can take up to 30 minutes.
or,
Make everything except the Bechamel sauce. Cover and refrigerate.
Make the bechamel the day you plan on serving and bake as stated in the recipe.
Dimitra's Dishes Thank you! ❤️
I was waiting for this one!! Thank you!!
You're welcome :)
You can make it without meat , its delouse .😋
I agree. I'll make a video of that too :)
That is my today’s dinner.
It can be my everyday dinner--- only in small portions along with Greek salad and a good red wine such as Ayios Georgios! Kali sas orexi!!!!
numero uno
i love your recipes dimitra, im from canada
your very welcome dimitra