Easy family recipe Greek Moussaka :) Cook with me!
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- Опубликовано: 31 май 2024
- Hi folks,
Welcome back to what’s for tea! And I hope you’re having a great day so far!
Tonight for tea, I made a delicious Greek Moussaka! This is absolutely beautiful…and a fab combination of ingredients! Scrumptious layers of fried potato, aubergines, rich minced beef ragu & smothered in a velvety béchamel sauce :)
This will make enough for 8 generous servings.
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
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I Used-
2 or 3 Aubergines (thickly sliced)
3 Large baking potatoes (peeled & thickly sliced)
1 Large onion (finely diced)
2 Garlic cloves (finely diced)
1 pound (24oz) Minced beef or lamb
3 Tablespoons Olive oil
2 Tablespoons tomato puree
240ml (1cup) Beef stock
120ml (1/2 cup) Red wine
260g (8oz) Passata or canned chopped tomatoes
1/2 Teaspoon cinnamon
1 Teaspoon oregano
1 Litre (4.2 cups) milk
120g (1 stick) Butter
120g (1 cup) Plain/all purpose flour
100g (3oz) Parmesan cheese (grated)
1/2 Teaspoon nutmeg
2 Egg yolks
Vegetable oil for frying
Salt & pepper to taste
**I served mine with roasted Mediterranean vegetables, but salad works too**
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Love your demos and listening to your lovely accent!
Tried this last night, absolutely loved it, husband thought it was better than we’ve had in Greece! Thank you!
Nicely done. One of my favourite Mediterranean dishes
made it tonight and was a success! i've never put a layer of potato in a moussaka before, or fried the aubergine! definitely appealed to the taste of my 2 boys. thanks Cheryl! younger one says "put it in the book" (meaning, can it go on rotation"
I must say you really did make an authentic Greek moussaka! Exactly as a Greek would do it, I noticed in you comments below somebody
I really like your videos Cheryl. The details are really helpful. You make everything seem easy, and Yummy. Thank you.
I love Moussaka, and make it myself but always looking for a better recipe, WOW what a great recipe, can't wait to try it. Thank you x
Thank you so much for sharing this delicious dish! I will definitely have to try it soon! 💖
I just discovered your channel and I am enjoying it so much. I love it. As a Canadian-Greek this is one of the more authentic recipes I have seen. Looks amazing.
Oh, that looks absolutely delicious! Definatley shopping for this next time I go the store!
My old maw used to always make the Delia method and I loved it but yours looks like you’ve taken it to a whole different level!
Seriously sounds yummy.... thank you for South Africa 🇿🇦
WOAH!!! Bechemel in with the mince - never have I ever done that... Just picked 3 Aubergines from our Greenhouse today - guess what I'm gonna make!!!
That looks so lush, thank you for sharing xx
This looked amazing! I haven't had moussaka in years, & now I'm craving it :-D Thumbs up as always xx
Thanks so much for this recipe! As soon as the temperature cools down I'm trying this.
Continued from below, mentioned that originally moussaka is made with lamb minced I have heard this before, but never ever have I known any body to make it with lamb and I am living in Greece 37 years now I really don’t know where this myth came from, again big congrats looked amazing!!
That looks really good! That’s on my list for this week! Thank you
Aw brill Ellen :) Let me know if you make it and how it turns out please x
With all the comments, I only counted 2 who actually made the dish! I'm another one who will try it later...looks yummy and not too difficult, just requires pre-planning and some prep time.
Oh.. perfect recipe ! Making this in the next week, after I pick up the ingredients. Yum ! Thank-you for the fantastic video it looks delicious.
Brill! :) Let me know how it goes if you remember x
Looks amazing! When I was at Uni, a lifetime ago, there was a fabulous Greek restaurant around the corner from my accommodation - they did the most amazing Moussaka and I ate there regularly! HAven't made it for years but now I've got a craving lol x
Hiya :) This is a great wee recipe....highly recommended! Give it a go x
Oh that looked wonderful and as usual you have made it doable. I love Aubergine. I have some growing and was planning to used them for a Parmigana type thing, if there are enough but just fried for breakfast is good (with other stuff of course). This is definitely a make for me and I agree with the leave it till later philosophy. I think this, like Lasagne gains something. Thank you.
Oh this is very *doable* James :) Takes a wee bit of time...but worth it! This makes 8 portions but if you leave it till the next day, it cuts very neatly into squares for freezing x
I'm glad you mentioned the cutting into squares thing beacuse I had been contemplating making individual Fiol Dish ones but cutting up is far easier. I do that with Lasgne. Freezers are Chocka-Bloc at the moment so...need to wait a while.
I so can't wait to make this it looks absolutely delicious Thank you, Cheryl, for this amazing recipe :-)
Thanks so much for sharing!!
You are a brilliant cook, it looks amazing, I will be making this thank you 😁
You're very welcome Nicola! Thank you...you'll love it, it's delicious :)
Looks delicious!!!
My mom cooked it with beef mince and potatoes also not so keen on aubergine:) looks delicious
That looks amazing. Thank you for sharing!
Yummy nice view at the end
Thank u great recipe yummy
Wow!! That Was An Amazing Dinner. I Love Everything About It. I Never Knew What Moussaka Had In It I Never Tried It I Am Going To Try It For Sure. Thank You Lovely For An Amazing Recipe 💖 🍆Here In The States We Call Aubergines Eggplants 🍆 Aubergine Is What We Call The Color Of The Veggie. I Love Learning New Things Thanks For Sharing Sweetie 🌞
Riddle me this... If an Orange is called an 'Orange', why is a Lime not called a 'Green'?
Looks great!
Looks yummy and delicious. TY for posting.
Hello from Australia... I just made this.. we love it thanks so much for the easy instructions
This is my favourite meal by far. It looks amazing yum! Wish u were my neighbor 😂
WoW that looks fantastic I cant wait to make it for hubby & me Thank you for sharing this recipe God bless 💚👵
This is my favourite food
Just saw what you look like. You are the cutest thing ever! I watch all your vids and have cooked with you too. I really enjoy the recipes. I think I should weigh a ton if I ate your wonderful cooking all of the time!!!!
Yum yum!! Send to Grangemouth please!! X
I'll courier some round :D x
Perfect
Beautiful....I'm hungry now!
Looks amazing! I'm trying this tonight ❤️
Oh fab Julie :) Let me know how it goes if you decide to make it x
Mouth watering, can't wait to try this version. Handy hint put a damp dish cloth under your chopping board then it won't move whilst slicing. Can you make scotch pies please.
Hiya :) I should have done lol. I have Scotch pies only to do list. Thanks for stopping by
Hi hope you are well been loving all the recipes of lately xx
Another one to try!
Let me know if you decide to make it Jo :) Takes a wee while to make, but it's lovely x
Looks Delicious thanks 👌
It really was Philip :) Thanks for watching
Hi there! I love your videos! I would suggest peeling your aubergine so you can skip the salting and rinsing. Most of the bitter taste comes from the peel. Thanks for all you do to bring us these lovely videos!
But the peel is so healthy!
Oh wow this looks amazing I’m going to save this because I want to try x
This is seriously tasty Lynnette :) My other half says this is restaurant quality! Well worth a go x
What's For Tea? Oh wow that is a great recommendation x
That looks delish... I'm going to try and make these but tweak it as a healthier one.xxx
Looks wonderful! You give great instructions. I’m attempting to make this today...🤞🏼😄
Hi Loa :) How did it go?
It was amazing. I didn’t realise how simple it was to make. Full house, points all round...whole family loved it. Definitely on the menu in the near future. Thank you.
Hey Cheryl ( hope I spelt that right ) this is a bit of an odd comment but bare with me. I live in Vietnam and stumbled across your videos about 8 months ago. Originally from Dundee, it was proper comforting to hear you talk during your videos, you have very similar tone/expressions to many of my family members. Just got back to Carnoustie to visit my mum and I made this recipe. Jesus Christ it was delicious and went down a storm with the rest of the family. Just wanted to say thanks for always making home not feel so far away whilst also providing great content. Big ❤️
That does look absolutely delicious. Do you have written instructions to go with the list of ingredients? If, not I'll just have to watch again and take notes! :)
I made the mousakka and it was very good. It took a me so long though! And my meat sauce hadn’t boiled down after 45 minutes-I will try again using my scale instead of using the American measurements. Still, it was very tasty, if a little runny.
this looks great! i left my captions on after having watched a video with low volume. on my phone. i have not had so much fun in weeks reading.what English usa captioning auto generated thought you were saying. i can understand everything you say. .you speak very clearly but man some of the things.... a couple got adultish. thank you for a great recipe and a nice laugh!
Hello Sheryl ( sorry if I spelled your name wrong) keep up your good work, you soon will have a (wee) massive increase on subs. I love your channel
Hi there :) Lovely to see you, and thanks for your lovely comment x
Just had to try this. Forgot to buy aubergine though, so ended up with a hybrid I call POTATAKA !
😉
I saw you pick up those potatoes a second time. Cheryl did you eat one for a chef's treat? Perhaps a little dippy dip in the bechamel? HMMMM? You can tell me Cheryl it will be our little secret. A little treatee poo? Of course the side veg need mushrooms! Looks good.
Hiya Gary :) I might have had a sneaky one :D
I think video is the most talented person I've ever seen.
I like the video is the best.
멋진 영상잘보고갑니다.
하루하루 점점 발전되어 초대박유투버가 되시길 힘껏 응원합니다.
I didn't know what aubergines were until I saw you cut them up. Then I realized they were what we call eggplants 😀
Hi Cheryl....nice dish...oh...btw....been meaning to ask you a question.....I see you use a slow cooker from time to time....I notice when I go to use mine after a few weeks...The whole crockpot is covered in mould....due to tiny wee cracks in the enamel....washes off fine and then you can't really see the tiny cracks unless you look closely....does yrs do this .....I don't want to use it anymore now as I feel there must be food residue in this tiny cracks and that means germs....its relatively new....only used it a few times.....tesco own make.....cheers
Hi Julie :) No I've never noticed that on mine...mine gets used quite frequently though and the crock pot gets washed at a high heat in the dishwasher. Mine is a Morphy Richards and I'm now on my second one :) These last for years with no problems! My handle has melted, but that was my own fault :D
What's For Tea? Hmm. ...I don't have a dishwasher but it's steeped and scrubbed within an inch of its life when I'm done with it....maybe I'll try storing with the lid off...Thx for getting back to me. Happy Sunday x
We call Aubergines, eggplant 🍆 :).
Im going to give this a go.
Fabulous recipe as usual Cheryl can I ask you do you live close Saltcoats?
Hi Dawn :) I'm in Prestwick, so not that far from Saltcoats. I go a run through to Saltcoats quite a lot though :)
Hi Cheryl, should that be one and a half pounds of mince, as you said on the video & have written in the recipe 1lb of mince but said and wrote 24ozs, which is a pound and a half?
Sure I could do this with Quorn Mince. I've seriously stuffed my face with rubbish as it was my birthday the 10th also :-)
HAPPY BIRTHDAY !!!!!!!!!!
*HAPPY BELATED BIRTHDAY BETH* This would be great with Quorn mince :) There are so many other strong flavours in this....so yes x
@@andegrace6935 Thank you.
Happy 10th birthday Beth!!!
Wow looks so delicious...I was wondering why do you add some béchamel sauce to the mince mixture is this important to the finished result? Could you leave this step out and just use it for the topping xx
Hi Susie :) I just like to add a wee bit of sauce to the mince...makes it creamy! But you don't need to do that. Thanks for watching
Delicious Cheryl! I love the idea of mixing some of the bechamel into the ragu. One of my favourite foods. By the way, Moussaka is pronounced:
"Moo sa CAR", with the emphasis on the last syllable. xx
top scran
Please don't use warm liquid to a warm rough.
Cold liquid won't make lumps.
You missed the courgettes ! No Greek musaka without them !
1lb is 16oz-454g. 24oz =1.5lb or 681g
I use the 24oz...but half beef and half lamb
Just look at the size of those yolks ...massive...Jealous...
OMG I been confusing aubergine for egg plant. 🤷🤦
Are those eggplants
1 pound of minced beef equates to 16 ounces not 24....
Yes, the USA is stubborn about the metric system. It’s disappointing. When I was in school in the 70s, we learned the metric system because there was a push to convert to it, but it never happened. Too bad.
24 oz does not equate to 1Lb 500 grams strange figure?
Ah so your an Ayrshire girl