Cheesy, meaty, layered goodness in the form of the Greek Moussaka
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- Опубликовано: 5 май 2023
- Moussaka - the Greek God of Bakes. It’s a sure way to fill the bellies of your friends and family or meal prep for the week while sticking to a tight budget! Enjoy this delicious, cheesy, beefy dish!
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Moussaka
Ingredients
- 2 red onions, diced
- 3 cloves garlic, diced
- 1kg lamb mince
- 3 tbsp olive oil
- salt and pepper to taste
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 200ml red wine
- 700g jar of tomato passata
- 120g butter
- 120g flour
- 1L milk
- 150g grated Kefalotyri cheese (or parmesan if you can't find it)
- 1/4 nutmeg ground
- 2 large (or 3 medium) eggplant, sliced 1.5cm thick
- 5 medium-sized potatoes, sliced 1cm thick
Method
1. Start by seasoning the eggplant on both sides and drizzle with oil, then place them into a 180c oven for 25-30 minutes.
2. Next repeat with the potato and cook in the oven for 30-35 minutes or until cooked through.
3. Heat 3 tablespoons of olive oil in a large pot, then add the onions and a pinch of salt. Cook for 5 minutes before adding the garlic and cooking for 3-4 minutes.
4. Add to ground lamb mince and stir to break it up.
5. Cook the lamb mince for 6-7 minutes, stirring occasionally, and season with salt and pepper, bay leaf and cinnamon stick.
6. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tomato passata.
7. Stir the tomato well, put the lid on and cook for 25-30 minutes on low, stirring occasionally.
8. For the white sauce, melt the butter in a medium pot over medium heat.
9. Once the butter has melted, whisk in the flour and cook for 2-3 minutes.
10. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and 2/3 of the grated cheese.
11. Stir this one last time until smooth.
12. To assemble the Moussaka, start by laying all the potato on the bottom, followed by the potato and then the red meat sauce and finally the white cheese sauce.
13. Sprinkle the rest of the cheese over the top and bake at 180°c for 40-45 minutes or until golden brown.
14. PS. It's better the next day!
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I worked for a Greek guy and his family at their restaurant.. Greek food is my favorite ..even after all these years.... moussaka is my fav...tzatziki on a gyro...I want some now
Being a greek and having eaten quite a ton oven pans of Moussaka, that dish is indeed delicious and to those of you who crave it right now you should try making it sometime soon, you'll love it. Keep 'em greek goodies comin' Andy, love your channel.
Talked to friend of mine Who is also a greek, he saie they do their moussaka without eggplants. So I am confused
@@enrycochet Preferences may vary, I myself didn't like eggplant when I was younger and my grandma used to make a piece or two only with a potato layer just for me. The traditional recipe involves eggplant although.
@@enrycochet moussaka is always made with eggplants in any culture.
@@prisonmike7198 tell that to my greek friend. My mom (from spain) also did it eith eggplants (I hate eggplants)
Moussaka is a Greek dish, as I'm aware you know (this part of the comment isn't directed at you specifically), so I'm not sure why people are talking about "moussaka in other cultures." For example, if a Spanish woman makes it, she's not making a Spanish dish, she's borrowing from Greek culture.
I was a vegetarian for nearly 10 years, after I left home. Eventually I learned that it wasn't that I didn't like meat - my mother was simply a terrible cook! Food is not meant to be cooked until it's blackened, completely dried out, and flavourless!! But in the meantime, everyone had a recipe for a meatless Moussaka, so that was what they cooked if I was invited for a meal. Unfortunately, I am a very picky eater - my mother quite traumatized my taste buds from a very early age! - and eggplant is on the list of foods I still don't like to this day (many I learned to like when they were properly prepared). I've never heard of Moussaka without eggplant! Is it any good? Is there a recipe you'd recommend? I've eaten a lot of really good Greek food - my neighbours growing up were Greek and I hung out with their daughter. I was later adopted into the family when I worked at a Greek restaurant/bar - they liked me (I worked hard) and wanted me to thrive there, so I was always being given goodies. 😜😜 Anyway, I do appreciate good Greek food!!
We have greek friends who own a restaurant here in Germany and they put quite a thick layer of the white sauce on top, at least double of what you have there. They actually mix in an egg yolk or two to make it hold its shape after cooking.
Just as an inspiration for others here. I personally love having a lot of the bechamel, but whatever floats your boat.
I'm not grek but I have always used the egg yolk in the bechemal as well. It makes it kind of rise in the oven and you get a slightly different textural experience to the italian Lasagne. Talking about Lasagne I always layer the aubergines/meat a couple of times but that might be a hangover from lasagne tbh.
@@GreenZerg Great stuff though and egg definitely makes dough or whatever else rise in the oven!
I'm gonna try that. Ty
As a Greek I can't imagine my life without Mousaka! It's one of my favorite traditional dishes. I highly recomend you to make Dolmades and other Greek traditional foods like Gyro, Spinach Pie etc...
Nutmeg in the bechamel is an absolute must here in Greece, Andy! Looks fab though, love your channel.
No it isn' t a must. May be in your family but not everyone uses it or likes it...
@@dimitratsantaki5179 Δεκτό
Συνήθως όλοι βάζουνε μοσχοκάρυδο, μέχρι και σε ξένες κουζινες
I’ve tried nutmeg in the béchamel and enjoyed it.
Sometimes even make a ‘fluffier’ top layer with just milk & semolina (4:1)
@@dimitratsantaki5179 wrong.... It must have nutmeg.
I absolutely adore Moussaka. One of the world's great dishes in my opinion.
Being greek, you nailed it! We are waiting for you to come to Greece, both Babe and you. Waiting for the Babes! You are one amazing chef!
Thank you, will hopefully get there soon!
Some folk just know how to teach others. I’ve been a keen home cook for years and checked out and cooked recipes from tons of chefs online. This guy is the real deal. Simple to understand. Sound guy and food is always something I want to eat. Cheers Andy
My ultimate comfort food! Thanks Andy.
This looks soo good 🤤
Andy the legend
Oh my days, delicious
I made this for dinner this evening and it was amazing. First time I’ve ever tasted it, let alone made it. It was well worth the effort. Thanks Andy! 👍🏻
My favorite dish!!!! I love Greek cuisine!!!! Thanks for the nice recipe
Hello Andy, I have already made this recipe 2 times and each time is just perfect! Thank you!
Very delicious thank you so much🙏😋😋💐🥰👍
Andy, so glad I found your channel this year. Always awesome content.
One of my favourites!!
Super yum! One of my favourite dishes. You explain it so clearly, thank you.
Bravo!!!
This looks amazing and so simple thank you for sharing I can't wait to make it for my family.
I love that such a good chef is representing are cuisine so well greetings from Greece
How many countries call aubergines = brinjals = eggplant I'd love to know this just for interest sake, in South Africa, we use the word aubergines & brinjals never eggplant, I want to have Moussaka again its awesome food and this looks so good.
🇺🇸 Overwhelmingly Eggplant
I made this after I saw the short! I used ground beef and pecorino in the white sauce. It was absolutely amazing!
Looks awesome Andy! Bring on more Greek recipes and Mexican!
This is in my cookbook I have started writing as I have been in the Hospitality Industry most of my life and my late father a European Chef still tell people that I am just a Cook 🧑🍳
That's awesome, all the best for the book!
Looks nuts! Thanks Andy!
That looks Delicious!!!!
YUM! Love your work Andy!!!
I totally adore Moussaka, mix it up a bit by throwing corgettes (zucchini) in there too and an egg yolk or two which really gives a bit of luxury to the cheese sauce! This a great version and I'll be sure to give it a go, thanks Andy!
Why the fuck does everyone think putting zucchini in something is mixing it up
That's mixing it up a lot! Since the traditional moussaka is just eggplant
Looks like perfection!
Thank you, Chef! Looks like my new winter dish has arrived.
On of my top 10 favorites
Love your show Andy. Thanks for the greate video!
Hi andy...
From dubai privat yacht
did moussaka to day ..that is mucht palatable. More then What i was expect
Thank you for recipe ❤️🙏
Look really good
Looks Yummy!
I haven’t made this in ages. Thanks for your version and I am going to have to do some shopping soon.
Looks awesome, I will try preparing this dish!
I admire you for incorporating the potato into another video! Great job
Andy, this looks awesome, my friend!
Thank you CHEF !!!!
You are a star. Love your cooking.
Thank you!
Bravo, Andy!
That looks awesome! Deffo gonna try this one
Definitely making this , ty Andy
Exellent mousaka! Bravo!! I would like to see you make a paella rice as well, I think Babe will like it...
Looks delicious
I have that corningware baking dish, which means I should definitely try this dish 🤤 😋
Just made this, using you recepie! Fantastic😇
the number of dishes to clean after making this dish boggles the mind
This is one of my favorite dishes and I make it frequently, skipping the potatoes. Delicious!
The potatoes are a must for me, but also if you're making mousaka you gotta make the 'unhealthy' version and fry the eggplant and potato slices.
Very interesting, I can't wait to try.
Andy, you did it again! Bravo! I recommend a little fresh-grated nutmeg in the bechamel. Α Greek friend, Demetrios.
Wow
From all culinary videos I have watched, u r the coolest, simplest, and of course the best!
Well done!
Thanks legend!
Looks D E L I C I O U S❣️
wow amazing dish
Oh moussaka! You are fearless, Chef!
Moussaka is also lovely with a layer of zucchini. Love your RUclips channel!
I like your recipe. Mine is a bit different. I also use zucchini, besides potatoes and eggplants. And instead of bechamel, I make a mornay sauce, and also add nutmeg to the sauce. I also mix some of the mornay with my meat sauce. It makes it creamier and more cohesive. Next time, I’ll try yours, because it’s easier than mine. I also like that you cut your vegetables a bit thicker and I want to try that out.
This is mornay. Mornay is bechamel with added cheese.
I despise eggplant, but I made this anyways. It was very delicious. I highly recommend. Put your culinary trust in Andy.
Tried it last night using pork mince (that's all I had). It was delicious, thank you!
Aaaah
Eggplant and cheese. The two main food groups!
Andy, you should try veggies that act as faux meat like jackfruit and plantain.
And love to see weird savoury combos revolving around coffee and tea!
Soggy Base Mitch!...Next-level comedy there.
So glad Andy paid respect to the true origin of this great dish
I like this version, it's very similar to the one I've been making coz it doesn't deep fry all the veggies. Nice work Chef!
Peas pudding ham pizza elevated Andys way.
I am a film maker working on sound for film shoots and while working on a cooking show in Athens - Greece, a chef confided on camera that the historic origins of the “moussaka” dish are Egyptian. Greece always had a strong culinary and cultural influence with France.
After the 1st WW a chef from Greece was working in France and when he returned back to Greece he introduced his variation of this dish by adding “Bechamel”, a staple of the old school French cuisine and presto - Moussaka was born !!
It seems to me that it's very similar to an Italian Parmigiana, so there's probably something there too.
The Turks have a similar dish too. I did think bechamel was an unusual choice for the sauce but makes sense.
I’m kinda surprised you haven’t had any outraged greek comment on this though as all my green friends like to stake claim on how Greeks invented so many things…like that dad in My Big Fat Greek Wedding 😂
Thanks for info it’s actually my fave dish. 😊
The origins of moussaka are well known, no need to pretend like you've stumbled on a secret
Looks awesome chef! Never had this before, but I think we will soon thanks to you!
Made this tonight Chef! It was really good! Thanks again.
I cooked my first mousaka yesterday, inspired by your short video! 😂 Such a coincidence.
Im going to use some of this newly acquired knowledge for my next rendition though!
We just made this - INSANELY tasty! The potatoes are magic! 🤯🤯🤯
Thank you for sharing chef Andy have a blessed day stay safe and healthy. Yummy on the moussaka. I live in Michigan we have downtown Detroit it's called Greektown,the food is soooooo Amazing yumminess. 😋😋😋🙏❤🙏❤🙏
just put mine in the oven, and it’s looking fantastic
Looks amazing & delicious! Peace! ❤
Thank you!
ΤΕΛΟΙΟ PERFECT
That looks delicious. I wonder if I can get some of the pickies in my life to try eggplant.
Like my mums. Great job.
it looks incredible and almost like the Greek version of shepherds pie
The cheese you want is either kefalotiri or better yet, kefalograviera 😎
Yummy me want this
Mate that was fantastic, I used beef and my own passata, family smashed it.
Yummy 😋😋
Yes Chef 🥳 now you're hitting the jackpot. Moussaka with potatoes is definitely the way to go. Great one 💯👏
🙏
Haha we Greeks are passionate about our food! You almost lost me on the non potato version ❤❤❤
As a Greek cook I have to say that potatoes are in the original recipe. Pastitsio doesn't have potatoes (or aubergine). Also the traditional is with beef minced meat or half beef half pork.
Love your channel, Andy! Day 14 of asking for Texas BBQ brisket, please 🙏 ❤
I Like your recipe bro 😋❤️
The best cooking channel in here. I have never heard of lamb meat in Moussaka, beef is the mainstream ingredient. Also, Moussaka is way better without potatoes. Cheers from Greece.
One of my friends in middle school was Greek, and she and her mom made moussaka together sometimes. I already liked moussaka before i even had the real kind because i've always bought the aldi pre made kind on saturdays when i was home alone or my mother didn't feel like cooking.
One day she told me she was gonna make it with her mom and she told me she was gonna give me a piece and low an behold a couple of days later she delivered. That was the first time i've ever been dumbfounded by how amazing something tasted, and since then i've been in love with the dish ever since.
If my memory serves me right she did say she deep (or shallow) fried the potatoes and eggplant and i believe she added courgette aswell. also the bechamel was between the veggies and potatoes and they topped it off with a super creamy and cheesy mashed potatoes on top.
I do wonder if more people do it or if it's a really uncommon way to make it.
Anyways i've been waiting for this video for a while now and it definitely delivered! Thank you Andy
I’m filo but grew up aussie and I LOVE Greek food especially moussaka but even though I cook a lot I’ve NEVER tried making it. I was watching this vid during commercial of MasterChef and a lady made moussaka by shallow frying the eggplants and the potatoes I wasn’t sure if she just did that due to time constraints and was going to google once I finished Andy’s vid and Lo and behold you answered my question. I will take it as a sign to finally make it. I have to say I’ve never sene it topped it with mash but maybe once I master it the regular way I shall give it a go thanks. 😊
i’m doing this!!
I needed a good mousakka!
Greek grandma approved
🙏
I might have to make this tonight... it's been quite a few years since I've had it.
Love a bit of dried mint in with the mince.
Try some nutmeg in the Bechamel.
My mom def would make it a bit different, but it was a Balkan variety. She would add some scrambled egg in there, so good .
First tried it on my trip to Cyprus - my mind was blown right away🫠
Thank you for re-visiting this dish! I love moussaka and love the potato layer. Yours looks fabulous! So…what time should we be there for dinner?? Lol..
This looks amazing, loving your content Team Andy Cooks
καλή όρεξη!!! Eet smakelijk!!!! ;)
I had the experience of trying this dish in Volos and what an experience 😮💨