Classic Greek Moussaka with Freezer Tips!
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- Опубликовано: 20 май 2024
- Print the recipe here: www.dimitrasdishes.com/moussaka/
Ingredients
3 eggplants, cut into 1/2 inch slices
3 potatoes, peeled and sliced
2 cups parmesan cheese or kefalotiri
olive oil, for brushing on vegetables
salt and black pepper to taste
dried oregano
For the Béchamel sauce:
5 cups whole milk
3/4 cup olive oil
3/4 cup all purpose flour
salt and pepper
1/4 teaspoon nutmeg
1 cup grated parmesan cheese
2 whole eggs
2 egg yolks
For the Meat Sauce:
1 onion, finely chopped
5-6 garlic cloves, grated
1/4 cup olive oil
2 pounds lean ground beef
1 teaspoon salt
Freshly ground black pepper to taste
1 (15-ounces) can crushed tomatoes
1 cup water
1 teaspoon dried crushed oregano
Instructions
Preheat the oven to 425°F, 220 °C.
Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.
Bake 20-25 minutes or until fork-tender and golden.
Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layers of eggplant and set aside for 20-30 minutes.
Prepare the meat sauce: Place the onion in a large skillet along with the olive oil and sprinkle with a pinch of salt. Cook over medium heat for 10 minutes or until soft and golden. Add the garlic and warm through for a few seconds. Add the ground beef, salt, pepper, and crushed tomatoes. Rinse the can with a cup of water and add it to the skillet. Cover and cook for about 20 minutes or until the sauce is very thick. Taste and adjust the seasoning. Add the oregano and set aside.
Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.
Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.
Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
Add the eggs to the sauce and whisk well.
Add the parmesan cheese and mix to combine.
Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.
Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.
Top with the meat sauce and spread.
Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.
Sprinkle any remaining cheese over the sauce if desired.
Adjust oven temperature to 400 °F, 200 °C.
Bake 45 minutes - 1 hour until the cream is golden brown on top.
Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.
Serve with a nice salad and enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Dimitra, I am Armenian, & I LOVE your recipes!! Thank you!!
I made the moussaka yesterday, and it turned out delicious! I was nervous at first, not knowing if I would be able to succeed making the bechamel sauce, but it turned out beautiful! I followed your instructions and had you hold my hand via the video. The only thing I changed was, I used zucchini instead of eggplant and I added cinnamon and clove to the meat mixture. Thank you Dimitra for sharing these wonderful Greek recipes! I’m planning on making the spinach pie next! (Already ordered the pan you used in recipe, hahaha). I want to cook just like you! Sending much love and gratitude your way!
I first tried this in the 70's, about age 17 in Tarpon Springs Florida. Started making it in the 90's. It's now a family favorite. So glade to see how you do this classic Greek dish, thanks so much.
this channel deserves so much more attention!! you always make great looking stuff!!
Nice to hear Moussaka pronounced correctly :)
I love that this is for about a 9x13 size, all the Greek yiayias make huge ones but those big ones don’t really fit our lifestyle in the states! Also my take, I use one pound of ground beef and one pound of ground pork, the pork kind of lightens up the beef flavor a little. I also flour the eggplants before frying bc the flour adds this extra tiny bit of toasty flavor to the eggplant that just pushes the dishes flavor even further. That is how my Thea in Greece always did it! Thank you for all your amazing Greek recipes and also, I love your little bits of music throughout! Kali Orexi!!
I have been following you for years, thank you good recipe.. San Diego Ca.
What an amazing collection of videos as resources to cook new dishes for my family and friends! Who needs those stuffy Food channels on TV? This is 10 times better. You are personable, with no fake fluff as you cook and instruct. I am so excited to find more of your recipes and learn how to make them!
Easy to follow instructions. Well done.
Glad it was helpful!
Oh my goodness this dish looks heavenly! Many years ago my neighbour and friend made her Moussaka for a special occasion of her daughter's Baptism. I recall it tasting amazing and she writing out the recipe for me. She and her family returned to Kalamata Greece and I lost the recipe, sadly. Sadly I lost touch with her too with moves and transitions and life. Thank you for sharing this Dimitra😊. I can't wait to make it and remember my beautiful friend Bessie.
My special thanks to Greek people for this recipe 🌹🙏🏻
TY sweet Dimitroula mou! I'm gonna make this. That's exactly how I cut my eggplant, potatoes, zucchinis, etc. I always prep the eggplant, potatoes, zucchinis,, meat sauce lie a day or 2 before so I don't have too much to wash. It's easier prepping for me. It comes out delicious Stay safe!
I LOVE GREEK FOOD !! ITS MY FAVORITE !!! YUM !! (i'm Italian ) :D
Seriously, I love your channel and all the amazing dishes you show us. I used to be so intimidated from cooking but you have changed that. Thank you so much for all your great content!
You are so welcome! It makes me so happy to read your comment :) All the best!
OMG thank you for this recipe so much! I love your channel and Greek food so much! I can't wait to make this!
I grew up eating moussaka. We probably had it twice a month. I do add the cinnamon and some red wine in the meat sauce and serve the potatoes on the side. It's a dish that tastes even better the next day.
Hello! Love your channel. My mother made this all the time when I was a child, most likely my favorite dinner now as an adult ❤ I do use lamb, and all the spices, yum! I adore Greek food 💜
Scrumptious!!!!!!!!!!!!!!!!!!!!!!
I just tried making this recipe and is in the oven right now. My first time making it! It’s one of my favorite Greek dishes so I’m excited to see how it turns out. I also have tried your spinach pie recipe many times, and it’s the best!🇬🇷 💙
I love this dish and like how she explains every detail.
Tried so many of your recipes.... never disappointed.
You are my go-to with all greek dishes.
I just made this. It was probably one of the most delicious dinners I have ever made. My guests were gobbling up every last morsel. Fantastic recipe. Thanks Dimitra!
I've made this recipe twice in the past six months. It's absolutely delicious. Thank you so much for an authentic recipe. I was daunted at first, but it's not too difficult. Greetings from Hungary, Ουγγαρία.
Oh yummmm! Thank you Dimitra! 🙏🏼💞
I follow you and love your recipes. Thank you for sharing!
Number 1 in Greek cuisine! Σ ευχαριστώ πολύ!!!!
Thank you!
Dimitra, thank you, thank you 😋.
You have brought back wonderful memories for me. I used to order a tray of this from our local restaurant every fortnight for a family dinner.
I will now have a go. 😋 Thank you.
It's my pleasure :)
This is probably my FAVE Greek dish and my mouth is watering right now!!! Thanks for sharing all your yummy recipes Dimitra! 😍
Καλησπέρα!
We had moussaka for Thanksgiving dinner. I should have watched your video before I chose a recipe. It tasted right but I know I will like yours better! My mom learned to make it when we lived on Rhodos in the early 1960s. I don't know why I've never made it until now. But everybody loves my baklava. 😈 Ευχαριστώ
So happy I found your channel. Looking forward to making this moussaka. Have already made a list of recipes to try, Lentil soup, hazelnut baklava rolls, and so many others !!!! Everything sounds amazing. Thank you !!
I’ve just put my newly cooked Moussaka in the oven after following your fabulous instructions, I have no doubt at all it’s going to taste just fab! Picture to follow later! Thank you so much, your recipes are just great. Ian in Cramlington, England, recently returned from our 2nd home in Zakynthos!!
Thanks Dimi, I really like the way you explain each process so I understand the reason
Another great recipe. I made it yesterday. So yummy!
I can’t wait to make it.
Love ❤️ love ❤️love ❤️moussaka yummy 😋 😻
Love ur recipes ❤ thanks
Love watching you , looking delicious 🤤, good job.
Thank you for a delicious moussaka recipe....I made it and it was sooooooo yummy
I LOVE moussaka…..I have to give this a try…thanks for your great instructions.
Thank you I will try this delicious recipe you are a joy to watch thank you❤️👩🍳
Hi Dimitra 🤗
Thank you for this recipe.
Will let you know how it came out as soon as... 🦋
I made this recently and it came out sooo addictingly delicious! It was difficult to stop eating it :)) Thank you so much!!
Thank you for providing a substitute for the eggplant 🍆! I love zucchini and look forward to trying your recipe.
I finally made it for dinner for friends. It was amazing, especially the béchamel. It was literally "finger licking good" Bravo Dimitra!!!
You’re the best❤
I always follow your recipe, except, I put in the allspice, cinnamon, and a touch of clove into the meat sauce. I also add red wine when I have it. Plus I add a bit of the bechamel sauce to the meat sauce, it helps set up that layer and keep it together. I have not added any cheese at all. I just doesn't need it in my opinion. I love love love Moussaka! Tastes best with Lamb.
My mom told us kids when I was young, ‘if you don’t like the meal, I guess dinners over….’
Yum!! Thanks Dimitra!
You're very welcome!!
I love Moussaka! I will have to try your recepie! Here in Metro-Detroit though Moussaka is available on the menu in many Greek Coney Island restaurants they didn't make it with a layer of potatoes, instead they used elbow pasta. I suppose it's just a different version of the recepie.
Yummy and delicious 👍👍👍
omg all that cheese....this is comfort food, not diet food y'all. I'm in LOVE! Afkharesto poli Dimitra for this amazing recipe! I already made your luscious Pastitsio and it turned out so good and can't wait to make this one😍
Moussaka like lasagne are Greek dishes, lasagne is actually an ancient Greek dish, eggplant is one of my fave vegetables I'll def be making this version, thanks again Dimitroula x
Thanks so much for being here :)
I eat it in greek it was very nice i mut tray to make it thanx
Your recipe looks incredible!! I finally found a recipe like my mother used to make. I can’t wait to make it! Awesome job!
Please make Greek style char broiled octopus!!! Yasas!
Yummy.😊😊
Good evening. We have just enjoyed eating your moussaka for dinner with sourdough bread and small salad. It was delicious, the nicest home made version i have made. Thank you. I have three serves in freezer as only two of us. I used all the spices you gave but didnt use yourself, not strong but certainly gave a delicious flavour.
I used to eat this when I was a kid and my God it is so good. We did it with the eggplant and the zucchini it is a delicious
My favorite of dishes! Delicious!!🤗👍👍👍
Mine too! Enjoy!!
Thank you fir making this dish so easy to do. Happy to follow you 😋💜 please could you teach us the Gyro plate ? (Greek🇬🇷 Shawarma)
Good video! I use a potato au gratin cooked in a cast iron skillet as the base layer.
This looks magnificent, I want l make this really soon. Thank you 😊💖
You’re welcome 😊
Great tip about the breadcrumbs and I’m going to try zucchini to can’t wait to try it that’s if I get any because the last time I made it I never had a bit it all went before I got there
Looks better than my favorite dish (lasagne)
Yummie.
I just got through making this recipe; had to substitute Pecorino romano and mozzarella for the Parm, and I decided to add the cinnamon and nutmeg, so we'll see how it turns out... It's been in the oven for 20 minutes and it smells SO good already! Time for a beer...
Edit: It turned out great, just as good as the spanakopita (Dimitra's recipe) for Supper Bowl. The Moussaka was so beautiful nice and brown on top after only 45min, and I let it cool overnight before slicing it, so every piece looks like the picture on the menu. Definitely glad I added the cinnamon and nutmeg; makes it taste like the stuff the ladies at my mom's church make... Next on my list of favorites to learn are loukoumades and galaktoboureko; I hope Dimitra has videos for them too! ❤️
Why have I never thought of making this with zucchini! Can't wait to try this recipe :) I have to add cinnamon your kids are missing out
I love it with zucchini!! Reminds me of summers in Greece as a kid :)
Love the zucchini instead of eggplant! Thank you for this recipe🥰
My kids would love it even more if I just used potatoes..lol!!
It's been a while since I last made mousaka thank you Dimitra for reminding me, definately all ingredients fried for me and no cheese and nuget added, kalimera to you dear😍
Hope you enjoy!
I have seen mousaka recipes that used mint and cinnamon in the meat sauce and was wondering what your take is on that? I plan on making your version but I am debating on the eggplant or zucchini, I must admit I am not a big fan of either but I always want to make a new recipe just like it was done to see what I like and try new things. I will be making your American-Greek gyros this week and I'll let you know how that turns out, thanks for sharing your recipes and the tips & tricks that you offer.
I have never had good luck when oven- roasting my aubergines. The roating trays take over the entire oven, each slice has to be watched like a hawk, some burn and the list goes on. Thank you for your super tips Dimitra.
I'm not a huge fan of roasting them either. They taste so much better fried :) Enjoy!
I love your recipes, Dimitra, thank you.But I always put the potatoes in a bowl first, rub in the oil and salt then pour them onto the baking tray. It's much more efficient than doing it on the tray.
Mmmm Δήμητρα τα μουσακά σου φαίνεται πολύ ωραίο Τάκη χέρια τα γλείφω κορίτσι μου Δήμητρα πολύ καλή δουλειά κάνεις
Hey Dimi, what are your thoughts about using a mandolins to slice the eggplant super thin? Would this be a good idea to negate frying off the eggplant if sliced thin enough?
If I make a moussaka it’s never left it’s always gone I’ve never had enough to freeze and yes it is finger licking good news looks just as lovely as my friend
There are never leftovers around here either...lol!! Thank you and enjoy it :)
I use Zuchinni, not eggplant. If you like, you can use thickly sliced pumpkin instead of zuchinni or eggplant. It's sweeter. Your recipe is similar to mine. The bechamel I use traditionally pure butter, no oil. But I must say looks interesting. I'll give the olive oil a go. Always like to try something different. I bake my potatoes too. Great video. Cheers from Sydney Australia. 😁
Pumpkin sounds so good! I've never thought of that and it would be perfect in the fall. Thanks for the idea!! xoxo
Δήμητρα θα σε παρακαλέσω τις συνταγές να τις γράφεις και στα ελληνικά γιατί δεν ξέρουν όλοι αγγλικά! Πάντως μπράβο σου που προωθείς την ελληνική κουζίνα στο εξωτερικο!!!👍😘💞
Frying the eggplant & potatoes gives better taste
I love your dishes I try many of them but I wonder how many refrigerators you have😅😊
haha!! 2 refrigerators and 3 freezers...lol
This is a must-try!!!
I have an AirFryer Pro. I love it. Cooks the best damn fried chicken, naked wings, bacon, crispy pork belly, rotisserie chicken, and it also dehydrates food too. Got it for 129.00. I can seen food I've cooked to your Instagram, if you like.
Any suggestions for replacement of the meat ?
When were potatoes introduced on Moussaka? I have only known aubergine.
How come you use oil instead of butter for the sauce? is that part of the greek recipe?
I have a deep fryer, can I just use this for the eggplant?
Umm. Mousaka! the recipe that got me to eat eggplant! I can just imagine it in filling my mouth right now...
👏👏👏 Greetings from the UK - thank you for the fabulous video. I would like to try and make your recipe using less meat. Do you have any thoughts or ideas if it might work? I wondered about using half meat half puy lentils or maybe finely chopped mushrooms? I am not terribly impressed with the soya meat alternatives that are available here. Stay well and safe.....
You can add some mushrooms and eggplant to substitute the meat. I've done a vegetarian version of this dish.
ruclips.net/video/DAOeuraBMy8/видео.html
Thank you for the replying so quickly and for the link... stay safe 😘🤗
What part of Greece are you from🤷♀️.....This is gorgeous!!!
Crete :)
I found that if I peel the eggplant I can cut into the moussaka easier
no allspice!? ti crima!
but i'm sure it's still nourishing and good. and children's tastes do change.
you're right about garlic of course. garlic is like mercy... use lots!
With me being two do you think one eggplant and two potatoes will make me this dish. But tell me how much ingredient for the bechamel. With one pound of ground beef. Thank you
My Greek MIL used to dredge her eggplant in flour before frying. She claimed that this prevented the eggplant from soaking up too much oil.
Does that make the eggplant soggy after it’s baked?
@@DimitrasDishes I don't remember the eggplant being soggy as the flour added a slight crustiness after frying. I'll always remember her moussaka as being καταπληκτικός!
Dimi,can I add samolina to flour to make the sauce? Please let me know Thank you..
I would not do that. It’s too course and this is meant to be a smooth sauce
try rice flour.
I wish I had family who cared what I liked. If I didn't like eating something, they'd make me sit at the table alone while it went cold, put the oven timer on and if I hadn't eaten it by the time the timer dinged, I be hit.
why didn't you peel the eggplants I found that when slic into the moussaka it is difficult.
Question: My husband likes me to pack his lunches is there a healthy lunch that you can do for people eating lunch in their trucks at work? I want it to be something that doesn’t need refrigerated but also Greek and healthy
Spanakopita!
Well I always do perfect on all of your recipes …. But this time I did not. I actually burnt the top but it was still ok. I struggled with that eggplant. I just could not get it right . It did soak up lots of oil . I did a good job on the meat sauce . That was perfect. I would say I will try harder. Next time but this dish was a lot of work. All in all it was good and my son complemented it a lot and took seconds .
Sorry but I didn't see you add red wine to the minced meat,🤔 I lived in Greece for 5 yrs and my ex was or he,s still a typical Greek as well as his whole family but we never made moussaka that way..it almost took 2 or 3 hours to complete..but I absolutely love you vasion... however the first you made in you videos was the best!ad
Can you make with out potatoes my grand
Mother wasfromgreece she never use potatoes
Have you - or anyone - substituted flour with anything? We are on a low carb diet and want to make this but don’t wa t to ruin it by putting in a cauliflower rice or almond flour if it would really change the flavor. Anyone tried? If so, what ha eg you substituted for flour?
I made a low carb version a while back. You can search Dimitra’s low carb moussaka and it’ll pop up 🤗
Where is the recipe?
There is no need to salt the aubergine/eggplant/melitzano