The white pepper in the béchamel sauce is very intriguing. I think I would miss the cloves that have always been in the Moussaka I’ve had. I’m definitely going to try this recipe. Well done!
This is the first video I saw from your channel as I was looking for bechamel sauce and I immediately realized yesss, this is a channel I should subscribe and make sure to turn on all notifications on to get all new recipes. Great video and great recipe. 🥮😋
This looks awesome! I will try to make GF version by substituting flour to GF version, wish me luck :) Off the check out more videos, I like what I see here.
Good day, Dear Nikki, I’ve watched this video almost three times in order to learn how to prepare this dish Mousakka. Yesterday (Sunday 7th) I prepared it (took me almost the entire morning) and just want to say That this is extremely delicous. I bought all the ingredients (I mean all) and can say that the blending of the spices specially cinammon and nutmeg, it’s just fantastic. Potatoes very soft, the eggplants cooked so well that they were so easy to cut, and the ground beef was just unsurpassable. The “roux” delicious as well. I respected all the instructions given in the video, for example after I took it out the oven, let it sit for about 20 minutes. But something in the texture did not work out as I would have wanted; guess what I forgot the eggs, really I forgot to include them in the roux, don’t know how I forgot but I did. That’s why probably the texture of the roux would not stand firm after I let it sit. But it was still DELICIOUS. Anyways my family enjoyed this unique dish. Thanks for sharing your knowledge, Edu😀
Hi Zena, I will share my vegetarian moussaka recipe one day soon but you can substitute the meat for lentils, cook lentils with similar ingredients as the meat layer the same way! Equally as delicious 😋
The Bechamel Sauce needs an equal amount of butter and flour by weight, not by spoons. One tbsp. of flour weighs appr. 10.3 gr. One tbsp. of solid butter weighs appr. 15 gr. Six tbsp. of each. will make a sauce that will not sicken to the proper consistency.
Surprised you didn't parchment that last layer of eggplant, it wound up looking very uneven. All in all a great video. One other tip- only use fresh ground nutmeg going forward, PLEASE!
Having worked in Greece quite a bit, I've had quite a few variations of this classic and make it myself regularly. The Greeks usually used lamb of course and personally, I think it has the edge over beef......so what would I recommend trying here.... Cut the vegetables slightly thicker and they will retain their texture better. Make more bechamel - you usually see the moussaka being quite deep and having at least an inch of set béchamel on top. Use chopped mint in the sauce and wine - did she do this....? Plus oregano..... And please, keep the parmesan to a minimum, otherwise it overpowers the dish........ In Greece the dish comes out more like a cake, its not gloopy like lasagne is - in fact in Italy, you rarely see lasagne, but in Greece you see a lot of moussaka! Also, they do sometimes use egg yolk in the béchamel
Not Brandy, traditional is Red Wine! Where is the courgette?( zucchini?) Frying instead of baking the potatoes. No olive oil or fresh thyme in sight! Beef, when it should be lamb mince! This isn't anywhere near "traditional"
Well I added the cinnamon to mine, and it was just amazing, the blending of flavours cinnamon, nutmeg, laurel leaf and white & black pepper is just delicious. I forgot to whisk the eggs to my bechamel sauce, which is a must, and my bechamel did not get firm, , but it was still soft and delicacy. Remember the eggs are very important.
Last picture and the real she plat it doesn’t much 😅 she put Bashsmel sauce on the top but, when the person cut it which is in the last there is Bashamel sauce in between also the nail polish is white when she has yellow 😂😂😂 come back with your job
Okay lets take this apart since you obv. spent alot of time making sure everything "looks perfect" Why brush the veggies with oil outside of the baking pan? That makes no sense Why no salt on the veggies?`It helps to pull out moisture and will not burn like the grated cheese you sprinkled over. You talk about sauteing the onions until they are translucent, yet you obv caramelised them in your pan way to fast. Instead of adding the spices after the meat is cooked, it is way more flavorfull to cook them together with the onions in the beginning. Uncooked tomatopaste (not sauteed ) does not taste good. Try to cook that off by giving it some time before adding the water. Cooking spray? Just use some olive oil! And no, that is not how you make bechamel sauce. So many things are wrong, at least you got the measurements correct. Look at that lumpy mess at 11:18 you ladle into the moussaka. You obv added way to much liquid at the beginning of the sauce, resulting in those big lumps.
Κυρία Νίκη , ΟΧΙ πατάτες στήν παραδοσιακή αυτή συνταγή , ΜΟΝΟ μελιτζάνες. Τίς πατάτες τίς ανακάλυψαν τα εστιατόρια για να κρατήσουν το κόστος τού φαγητού χαμηλό. Η ιστοσελίδα σας είναι πολύ προσεγμένη και νοικοκυρεμένη. Με Ελληνικούς χαιρετισμούς από τα Ιωάννινα , για καλή συνέχεια, Τάσος
The white pepper in the béchamel sauce is very intriguing. I think I would miss the cloves that have always been in the Moussaka I’ve had.
I’m definitely going to try this recipe. Well done!
My all time favorite casserole
Fantastic..congratulations
Great traditional Greek dish!
Thank you so much
Looks good Nikki
Thank you Scott
that dish looks tasty af, and the mousakka looks great too :P
You’re right, I was salivating the whole way through this video…not too keen on the food though..
Greek here. From mainland Greece not America. Nice recipe. Just a side note. We brown the ground beef first and then add chopped onions.
Love your recipe. Thank you
This looks like a amazing food for sure. Love the presentation. Nice job, thanks for sharing ❤❤stay connected😍
Thank you so much 🤗
It looks great, thanks Nikki
Very nice, healthy, quick and yummy recipe 👌
This is the first video I saw from your channel as I was looking for bechamel sauce and I immediately realized yesss, this is a channel I should subscribe and make sure to turn on all notifications on to get all new recipes. Great video and great recipe. 🥮😋
Thank you Nikki, will make soon. I can taste through my phone. I will substitute turnips for potatoes, better for diabetic diet.
This looks awesome! I will try to make GF version by substituting flour to GF version, wish me luck :) Off the check out more videos, I like what I see here.
Hugs from Brazil 🎉
Good day,
Dear Nikki,
I’ve watched this video almost three times in order to learn how to prepare this dish Mousakka.
Yesterday (Sunday 7th) I prepared it (took me almost the entire morning) and just want to say
That this is extremely delicous. I bought all the ingredients (I mean all) and can say that the
blending of the spices specially cinammon and nutmeg, it’s just fantastic. Potatoes very soft, the
eggplants cooked so well that they were so easy to cut, and the ground beef was just unsurpassable.
The “roux” delicious as well.
I respected all the instructions given in the video, for example after I took it out the oven, let it sit for about 20 minutes. But something in the texture did not work out as I would have wanted; guess what I forgot the eggs, really I forgot to include them in the roux, don’t know how I forgot but I did. That’s why probably the texture of the roux would not stand firm after I let it sit. But it was still DELICIOUS.
Anyways my family enjoyed this unique dish.
Thanks for sharing your knowledge, Edu😀
Very nice. Do you drain the meat?
Hi Nikki what can I substitute the meat with ? I am not a meat eater ? Thank you for the recipe?
Hi Zena,
I will share my vegetarian moussaka recipe one day soon but you can substitute the meat for lentils, cook lentils with similar ingredients as the meat layer the same way! Equally as delicious 😋
@@NikkisModernMediterranean Thank You 🙏🏼 That would be Wonderful !
Hi can we make moussaka with the meat lamb or it should made only with beef thnxx
The Bechamel Sauce needs an equal amount of butter and flour by weight, not by spoons. One tbsp. of flour weighs appr. 10.3 gr. One tbsp. of solid butter weighs appr. 15 gr. Six tbsp. of each. will make a sauce that will not sicken to the proper consistency.
Hello Nikki,what can.i use if i donot have nutmeg
Made it STEP by STEP like you did... NOW - in the oven. I'll let younknow how it was. It took me a while..... 🙈
Surprised you didn't parchment that last layer of eggplant, it wound up looking very uneven. All in all a great video. One other tip- only use fresh ground nutmeg going forward, PLEASE!
Graet dish, but the recipe is matched to be desired... no need to press every layer
Türkçe alt yazı konabilirmi
can I add Italian seasonings?
YUM!
❤❤❤super❤
Thank you,but dhere is no 6 table spoon flour
Where is the recipe
you can find the recipe on my website www.nikkiglekas.com/post/moussaka
No audio
The sound disappeared at 8min. Into the video.
Did anyone else had the same problem?????😮
no sound
Must put some onion also. Take it from a Greek! 😂
,🎉🎉
Περίπου σαν ελληνικο!!!!
oh nooooo, there's no sound!!!
She says "original" and then I saw the zucchinis! Oh well....
When making this dish I don't use Italian cheese as it's a Greek dish an have never put spuds in it either an I am Irish lol
Potatoes are very common in mousaka and make it more delicious
Having worked in Greece quite a bit, I've had quite a few variations of this classic and make it myself regularly.
The Greeks usually used lamb of course and personally, I think it has the edge over beef......so what would I recommend trying here....
Cut the vegetables slightly thicker and they will retain their texture better.
Make more bechamel - you usually see the moussaka being quite deep and having at least an inch of set béchamel on top.
Use chopped mint in the sauce and wine - did she do this....? Plus oregano.....
And please, keep the parmesan to a minimum, otherwise it overpowers the dish........
In Greece the dish comes out more like a cake, its not gloopy like lasagne is - in fact in Italy, you rarely see lasagne, but in Greece you see a lot of moussaka!
Also, they do sometimes use egg yolk in the béchamel
Boy, is that a lot of work.
these is not original recipe don't have zucchini the original recipe............. lol
Not Brandy, traditional is Red Wine! Where is the courgette?( zucchini?) Frying instead of baking the potatoes. No olive oil or fresh thyme in sight! Beef, when it should be lamb mince! This isn't anywhere near "traditional"
@@mumo9413Thank you!!
I’ve had mousaka many times….and never ONCE have I had it with minced lamb…
Maybe in your xorio….but not in mine
No sound
I bet the cognac was in the original recipe. Maybe she meant that it is her “original recipe” of moussaka, but put the words in a bad order.
Excellente
Deliciosa
Jamais une béchamel avec de l'huile d'olive😮 !!! Du beurre ! Et attachez vos cheveux la prochaine fois
Baking paper is full of PFass.
Thats very much Olive oil
You should have eaten it so we can see your expression, Nikki. It’s ok to just be normal and goofy sometimes
I don’t like cinnamon in mine
It is not your recipe, hers uses cinnamon and that is traditional.
@@brendawood6712 It’s gross lol
Well I added the cinnamon to mine, and it was just amazing, the blending of flavours cinnamon, nutmeg, laurel leaf and white & black pepper is just delicious.
I forgot to whisk the eggs to my bechamel sauce, which is a must, and my bechamel
did not get firm, , but it was still soft and delicacy. Remember the eggs are very important.
Last picture and the real she plat it doesn’t much 😅 she put Bashsmel sauce on the top but, when the person cut it which is in the last there is Bashamel sauce in between also the nail polish is white when she has yellow 😂😂😂 come back with your job
Forget it you arealso using potatoes and parmesan bye
The original Moussaka is with eggplant and potatoes o.k the cheese is kefalotyri or graviera.But this is a nice try.
Okay lets take this apart since you obv. spent alot of time making sure everything "looks perfect"
Why brush the veggies with oil outside of the baking pan? That makes no sense
Why no salt on the veggies?`It helps to pull out moisture and will not burn like the grated cheese you sprinkled over.
You talk about sauteing the onions until they are translucent, yet you obv caramelised them in your pan way to fast.
Instead of adding the spices after the meat is cooked, it is way more flavorfull to cook them together with the onions in the beginning.
Uncooked tomatopaste (not sauteed ) does not taste good. Try to cook that off by giving it some time before adding the water.
Cooking spray? Just use some olive oil!
And no, that is not how you make bechamel sauce. So many things are wrong, at least you got the measurements correct.
Look at that lumpy mess at 11:18 you ladle into the moussaka. You obv added way to much liquid at the beginning of the sauce, resulting in those big lumps.
Κυρία Νίκη , ΟΧΙ πατάτες στήν παραδοσιακή αυτή συνταγή , ΜΟΝΟ μελιτζάνες.
Τίς πατάτες τίς ανακάλυψαν τα εστιατόρια για να κρατήσουν το κόστος τού φαγητού χαμηλό.
Η ιστοσελίδα σας είναι πολύ προσεγμένη και νοικοκυρεμένη.
Με Ελληνικούς χαιρετισμούς από τα Ιωάννινα , για καλή συνέχεια,
Τάσος
Νικη μη μασας προσοπηκα ποτε δεν εχω φαει Μουσακα χωρείς πατατες