MOUSAKAS, MOUSSAKAS, Mousaka, Moussaka: GreekRecipes.tv Alexa
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- Опубликовано: 16 май 2024
- To find the ingredients, please visit our site www.greekrecipes.tv
One of Greece's most famous dishes, Moussaka! Potatoes, succulent eggplant, smooth ground beef stew topped with a creamy bechamel..baked to perfection! Enjoy!
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Thank you! Her name is Alexa Apostolidis, she is a chef awarded "Best Greek Restaurant in Miami, 2009", she lived in the US for 10 years but now lives in Greece, so the accent is there :) Good luck you will find all the ingredients soon on greekrecipes.tv where you will find more videos with greek recipes!
You are just a doll and a wonderful guide!
Loving this video, moussaka is such a great dish !
What a lovely charismatic chef!
What a great presenter!! You need to be on TV Alexa!! Love your style and Greek Recipes..Thank you!!
i know im asking the wrong place but does any of you know of a tool to log back into an Instagram account?
I was dumb forgot my account password. I would love any assistance you can give me
@Enzo Troy Instablaster =)
@Deandre Trey i really appreciate your reply. I got to the site thru google and Im trying it out now.
Seems to take a while so I will reply here later with my results.
@Deandre Trey it did the trick and I actually got access to my account again. I'm so happy!
Thanks so much, you really help me out :D
@Enzo Troy you are welcome :D
I made this today! Amazing!! I will definitly make this again and again!
Wow, amazing, beautiful....the recipe was very, very good too!
I have just come across this - wonderful recipe - great presenting skills too - It inspired so much I have already made this and it worked really well. Thank you Alexa - More recipes please!!
Mousakas alltime classic delicious Greek dish!!! Mmmmmm.... She makes it fun to cook too!!!! Bravo!!!!!
Awesome Sunday food project- I'm going to make this.
Thanks for postin!
as someone else said! you need to be in TV . Great presentation
When I was 19 I sold flowers on the side of the road on weekends with some friends for extra money. We would stop to buy food in the morning at a Greek take away shop. They had all the junk food and then some. But they also had Moussaka. I tried it and went crazy for it. I then bought it every weekend. Thank you Moussaka.
such a nice story Gus! I hope you make this recipe and be reminded of your wonderful memory!
I am so hungry for moussaka 🙃. Thank you for sharing your positive energy 😊🌷🌼🌻
This is by far the best recipe..I made it and it's absolutely perfect
The lady can definitely cook.
Grazie .BRAVA!!!!
You say salt like a Swed! Love it
I just did and it was amazing!!!! Polu oreo!!!! And you are very sympatic! :) Efkharisto!!! :)
What a great cook and presenter! You guys need to keep making these videos!! Pity it's stopped :(
Thank you! Such great words of encouragement !! We will show up soon again!
I am thankful and amazing to her.
Hi ! feel free to come to my channel I am making Greek recipes there! Chef Alexia
i'm trying this tonight. thank you...Mousaka all the way.
I also tried this recipe delicious,
Great recipe!! I never knew you could add bechamel to the minced meat and make it that smooth!! I recommend it to everyone!! It is plain delicious!!! She explains it in a very detailes yet pleasant way!!! I think the way she describes it, anyone can do it!! :)
You have great presentation and teaching. I appreciate the HOW and the WHY of the steps and ingredients. Now I'm learning!
So happy to hear that Lindsay! Thank you for stopping by! Come see more recipes at my personal channel :)
Alexa is adorable and oh so savvy in the kitchen. This recipe is very close to my Yia-yia's and it's amazing! Great job!
That is so nice of you Mary!! Thank you!
fantastic!!!!!!!!!!!!!!!!!!!!
Chef Alexa - this sounds like it would taste the way I remember from Petros' Diana's Greek Kitchen in Chicago, gone but not forgotten.
One of the best dishes I have ever tasted!
Thank you Sharron! I'm so happy to hear this!
wow! gonna make a veg version of this for christmas!
just perfect!!η καλυτερη σεφ!!!!:)
I made it today and looved it. I normally make it the traditional arabic way. But this was a delicious twist. Thanks alot
Lana Dawood lh
I tryed this recipe of Moussaka! And believe me it was excellent! It's the first time I made a bechamel like this! love it! I have some photos! :) Thank you very much for sharing this! Kisses from Paraguay!
Please share on Instagram tag me @chefalexia
I'm so happy you liked it!
I made this and everyone LOVED it. I oven baked the potatoes instead of frying them. AMAZING!!!! Can she please do a dolmades with avgolemono video?
Nice recipe. I saw different way of cooking moussaka, tried a few. In this I find a lot of little tips that I like.
Thank you so much for the compliment!
Yes, we (Arabs) also make mousaka (we pronounce it mosaga'a) but I prefer the Greek version over ours. The bechamel sauce balances the tomato in our version and makes it more delicious.
Alexia que linda que eres, me encantan tus recetas, ya hice esta receta y me salio delicioso,
sigue poniendo mas recetas please, buen trabajo
delicious
I've been making moussaka for years. I tried this recipe and was blown away! Euxapisto!!!
Thank you so much Das!! I wish I had a piece!! lol Fantastic! Parakalo
Alexia Apostolidis
the moussaka pronunciation is great too! i almost stopped the video lol!
george
I’m going to make a vegan version of moussaka tomorrow. I learned a lot watching your video on ingredients, flavors, and construction. Thank you!
If it's vegan, it's not moussaka.
So happy to hear that! How did it come out! You can also sub chop mushrooms and some walnuts and follow the minced meat recipe with the spices and tomato etc for a similar effect. If you made it already how did it come out?
Like your roux technique; browning the roux adds flavor, but as you point out, thickening is lessened. But, you made more than you probably need, so that is great.
I tried the recipe and it was so delicious and the béchamel with olive oil gave it a very special flavor.
I'm so happy to hear this!! My grandma gets all the credit for this tip!!
Man these eyes - these eyes😍
Just done some and am waiting for it to cool down... mmmm Mousaka :)
I've always had it with lamb instead of beef, and that's how I make it as well... either way, this sounds like a great recipe. I personally add plain, whole milk yogurt to the bechamel... it gives it a nice tang. But this is one of those dishes that can never be "wrong" unless it tastes friggin' terrible. Anyhow, I never thought of putting mizithra in it... I'm not Greek, so it's not like I have a family recipe, but that sounds excellent.
i did put half parmesan half feta cheese, but really delicious dish,i follwed the recipe exactly it became delicious
i wasnt able to find that other greek cheese in switzerland
Bravo Aleksa sagapo
She’s adorable. I am going to make this.
Thank you! I hope it came out great!
Can’t wait to make this again. It’s time consuming but all great things take time.
Yes!! It takes long! But definitely worth it and always make double and freeze/defrost and bake later ! Will save you an extra couple of hours! Hope this helps!
@@ChefAlexia hey it’s you. Thanks for the tip. Looking great btw 👏🏽
@@wagwan6248 hi!! Thank you!
i did make the moussaka this way , its really delicious
Thank you so much for choosing my recipe! I'm so pleased you liked it!
How do I get the written recipe? Love this, trying it today!
Hi Betty, so excited to hear you want to make it! I see the website is down. Unfortunately I don’t own the website , but you can find it on my personal page www.chefalexia.com see you there!
congratulations!!!!! cant wait for more recipes. is this girl greek or latina?
Gregory, she is definitely Greek and a beautiful cook!
Great recipe, as Egyptian I like it a lot as I used to eat it with my Greek friends in Cairo...so it brings back some good memories!
Just a question please, what can I replace the red wine with? :)
You can omit it and not add it at all
Khaled El-Naggar Any liquid would do, even water, but better add stock for some flavour.
yummy recipe thanks. i am looking for a dish i once had in Greece but am unable to find it, not sure what its called but i think this recipe used buckwheat made into cigar shapes and stuffed with mince and then fried. i loved it, it can be eaten hot or cold. please help me find it again and show me how to make it. many thanks love your uploads. xxx
Maybe you mean Pastitsio.
im not sure what its called but if you think it may be can you send me the recipe or make it.. many thanks x
I did it for the last dinner and it was yummy!!!
The only thing I changed is I didn't deep fry potatoes but oven baked it like eggplants.
Thanks for the great and simply video!
when I see you cooking....great! Would love to be in the kitchen with you sipping my wine and watching it. Unfortunately no aroma on You Tube.
works in a pot too, without topping and baking
0.15 ADPTED FROM THE EGYPTIANS TO BE SPECIFIC!!! THANK YOU.
CONGRATULATIONS!!! The pictures are so vivid, the food looks so delicious! What is the girl's name??? Her smile is so kind, I like the energy and she knows what she's doing!!! Very good video, capturing!! I love the accent its so cute!! Where do i find the ingredients??? I want to do this tonight!! Good job Greeks!!
Can you preapare the moussaka the day before and then bake it all in the oven the next day? Or will the egg in the bechamel sauce not work? (if that makes sense!)
You can even freeze the moussaka but without the beshamel sauce. If it's a matter of only one day, there's no problem because moussaka tastes better one or even two days after you cook it. I actually prefer it in room temperature and if it's well cooked, cold.
I love it room temperature too pandelee :) like keftedakia too mmmm
You can definitely make moussaka completely cover with plastic wrap and keep refrigerated. I usually do that at the restaurant so I am prepared and it still tasted fantastic and like pandelee1975 says it is actually better because the flavors already had a party and mingled together :)
Sorry, meant to add that Alexa's recipe sounds fantastic!
Thank you Kat! Please share pictures when you try it!
τέλεια
Why hasnt she has more videos
Please add links to your recipe. They cannot be found on your site.
Hi none! I see the website is down. Unfortunately I don’t own that website , but you can find the recipe on my personal page www.chefalexia.com see you there!
Beautiful recipe, beautiful lady.
Thank you so much for the compliment ! That made me so happy!!
Can't find recipe even when I went to link provided.
Yes Patricia, I see the website is down. Unfortunately I don’t own that, but you can find it on my personal page www.chefalexia.com see you there!
Pleas what cheese
Name from cheese ?
Parmesan ore feta ?
Hi Nevin Söyler !
Parmesan cheese!
Tag me on Instagram @chefalexia with a pic!
It's called mizithra, but you can use parmesan if you can't find it.
kefalotiri (sp)i is also very good. I use it for spanakopita as well. found in international market deli department.
Nom NOm nom nom nom Love it Make the next recipe a pastitsio
Make some Greek recipes for food and cookies in English
You should also give metric measurements too. It's not just for Americans 350f/177c/4
Good idea!
Moussaka, Moussa Moussa moussakaka, Moussa Moussa moussakakaaaaaaiiiiIIIIIIIIII'M
HOOKED ON A FEELING
Hahha ❤️❤️
Instead of the white sauce I grated cauliflower and sprinkled mozzarella cheese on top. I layered sliced zucchini also. - Great ;)
That sounds such a great idea!! I was thinking of making a vegan version as well and a cauliflower cream would bind so well!! ❤️
In arabic we call it مسقعه...very similar pronounce
What's is micitra?
Mitzithra is a Greek dry cheese that we use in pasta dishes. It is very similar to pecorino romano, the Italian cheese, sister of Parmigiano Reggiano
Is this like magaronadufunu? I know I've spelt that wrongly.
No Penelope. Makaronada Fournou, is pasta in the oven and I believe you are referring to Pastitsio. If you would like to eat Pastitsio follow the same meat process and the béchamel process. Boil al dente 1 box penne pasta (in Greece we use a special type of pasta which is long and has a large diameter). Drain the pasta, place in an oiled pan and add the pasta with the beef sauce, some béchamel, one whole egg (if you are using this recipe's quanities and a lot of mitzithra or parmesan cheese. Mix all that together and top with the rest of the béchamel. Add a little more cheese, cinnamon and nutmeg and bake in the oven at 375 for approximately 30 min or until the top turns golden brown. Remove from the oven and cool for 15 min (so it doesn't fall apart), then cut and enjoy!! Let me know how it came out..Alexa
Alexa Asteri Thanks Alexa. You're so lovely to give me the ingredients. I used to have a Greek friend in School and I once tried her mum's Markaronada Fournou and it was AMAZING!!! 16 years later, I'm still obsessed lol. I don't think there are many Greek food restaurants near me which is a shame, else I'd be in there EVERYDAY. Thanks again :-)
Alexa Asteri
Can I omit the egg
yes you can, just add a little more roux (the flour and butter mixture). The egg gives it a better consistency and makes it more fluffy but you can definitely omit!
😍😍😍
Thank you!
Hello, i just wanna correct some informations,
the Greek got the Moussakaa from the Egyptians not the arabs
we make it a little bit different yours is more healthy
the way my mother, grand mother, grand grand mother used to do it is
fry the eggplant, fry spicy pepper & bell pepper
then fry an onion add tomato sauce on it and then when ready mix everything together
no potatoes (though they add potatoes in alexandria where most of the greek people used to live till the 60s), no meat no white sauce and thats for one reason
this food was the food of the poor people, vegetables always used to be a cheap thing to buy in egypt but meat always been the thing of the rich
so if you are coming from the ghettos -like my self- you will be common with eating the moussakaa the egyptian one maybe 4 times a month
cause its cheap, fills & easy to make
Both ways sound delicious.
Cantetinza17 both are amazing the egyptian one is so spicy and oily and the greece one is more light and creamy
i do both ways depends on the mood :D
but its just amazing when you look at the food in Egypt you can see the mixes
most of the egyptian meals now are mix of egyptian, arab, greece, turkish
Ahh, I love food. I wonna try both. Where can I find the Egyptian version? Well i guess I can look here on youtube.
Egyptians are Arabs, dude
ellamae egyptians are not pure arabs we talk arabic but we arent arabs
and specially by the time the greek were taking over egypt, egyptians werent arab and didnt speak arabic
8ee m!!! :3 agapw moussakaaa
What cheese is she putting over the bechamel at the end?
Never mind, I believe she said it's Myzithra
TheLaPinny yes TheLaPinny if that is hard to find you can use Pecorino Romano, the closest thing to mytzithra or parmesan regianno Enjoy!
Thanks!
Greek that's it.
Lotta good-lookin' woman there. Give a man quite a workout. And she can cook, too. The mind boggles at the possibilities....
I love you
Great ! I add a little honey into meat (sorry for my english) :)
Βραβο κούκλα. με τη Μυτσηθρα Τελιαα!!!
Eva Latifis Να είσαι καλά!!
It's the worst when you go to a restaurant and the waitress corrects your pronunciation after you say it the Greek way.
Haha!! or when a customer comes and you serve xwriatiki and they say this is not Greek salad it doesn't have lettuce! lol! or where is the hummus! thank you for the laugh!
Looking up ingredients on your website is impossible. Very bad
I really apologize for that whiteymcqueen Unfortunately I cannot change the link on the description as I don't manage the channel anymore. However it is easy to find if you go to greekrecipes.tv, scroll down to the "Recipe Finder" on the right hand side and type under "Chef" Alexa. Thank you very much for bringing it to our attention! I hope you try it! Kali Orexi
Po po po!!! Po po po!! Oreo .. po po po...
no its mine
Moussa'KA!
картофель нужно так же испечь в духовке как и баклажаны и кабачки! Тогда не надо столько масла!
salt solt sault who knows !!
She is funny
Arsen Saakyan thank you!!
I didn't know that Arabs brought eggplants to Greece.
Nice and thanks, but the pronounciation of flour sounds like flower... just saying...
Monica Koenig that's how you pronounce it...... I'm from Denver and that's how everyone says it
Pronunciation differs among people. For instance, not knowing how you pronounce your name, I'd say Koenig the German way as Kernig but with an umlaut sound i.e., not with a hard r. Someone else might think its Konig or Keenig, or who knows what else. I say flour the same way I'd say flower - I'm from Chicago, incidentally.
but I thought moussaka was made with lamb mince....?
Hello Benastrada, Moussaka does not have necessarily minced lamb. Most Greek households make it with minced/ground beef. Greek households actually do not consume as much lamb as people think. However just follow the same process of the video just exchange the ground beef for lamb and it will come out very well also. Only advice is that since the meat is more fatty make sure you remove some of the melted fat before you assemble the Moussaka or else your Moussaka will be too oily. Also I would like to note that using lamb will make it a heavier dish. Good luck and thank you for your great question :)
Alexia Apostolidis
Thanks for your answer! I love lamb myself.... :-)
Any plans on uploading any more videos? I'd be particularly interested in the various breads (I'm trying to bake all the breads of the world at least once....:-)))
Thanks - or should I say Efharistó...
Benastrada l Hi!!!!, so far we don't have any bread recipes in the works. If you want I just created a new channel Bodycooktv, where you can find healthy, easy and cheap recipes. They are more homemade videos, I hope you like it!. Btw I really like your project! I can send you some recipes of Greek breads if you would like. Parakalo!!
No garlic>?, Cinnamon very important added way too late, No cloves and way too much nutmeg,....which makes to nutmeggy, bitter you want to have it more like cinnamon and glove taste and season when building the layers after.... ofcourse everyone is doing differently, I want to taste that mizithra cheese though.
she;s fine
sweet girl
She's hot.
looks good but very, very fattening. a killer for the liver
Yes it definitely is, that's why we eat it very rarely in our Greek households, even though very traditional
You don't sound Greek at all. you sound Latin American. Are you portraying a Greek person, a person of Greek ancestry or neither.
kalex888 hi! Good question! I do get it a lot that I am Latin. I was born and raised in Greece. This was shot in Greece, the recipes are from my family. My parents and whole family lives in Greece. Where are you from?
Chef Alexia TV such a polite answer to such a rude question (accusation) 👌🏼
hanelno very respectful & positive answer for this not intelligent comment... keep on ur great recipies :)