I have made this 3 times now and each time it gets better as I make it with more love and really do brown that meat- it adds so much depth of taste to the meat sauce. 5 stars
I know this is an older video, but I just have to say that this is the best moussaka I've ever made, or eaten. I have large family with five kids, and it's hard to find dinners that everyone likes. This is one of them, which makes the work of it totally worth it. Thank you!
I made this for my college age step son and his girlfriend. They loved it! My wife never had it and she loved it. Me too! Thank you! Your pastitsio is excellent also
Christine what a sheer delight to have you in my home sharing you wonderful cooking skills. I could watch you washing the windows and be amazed by you. I hope you like knowing people admire you so much.
I always found you to be a very straight forward chef who says and does it your way. I loved watching you on CTV back in the days and I am so happy that you are sharing some real amazing Greek family recopies. This is better then my moms. SHHHH!!! keep up the great work, !!!!
I cooked this recipe this weekend and it was amazing! For those of you without cinnamon sticks or whole cloves I recommend just using ground cinnamon and clove. Works just fine. Just make sure you put a bit in at a time (1 tablespoon or so) and continuously adjust tasting. Also, I added a bit of nutmeg to my sauce. Besides these minor adjustments due to what I had on hand, this IS AMAZING! My. Bf can’t get enough of it. Fast forward 3 years and my fiancé still requests me to make this recipe!
This is the best! I've made it 4 times and the whole family loves it. And I'm getting better at trashing the kitchen a little less each time! Takes me back to a wonderful Greek taverna in my native Australia from 30 years ago. (I live in France now.) Thanks for all your technique tips in your other recipes.
I am quarter Greek on my mums side but she was to Shown how to cook Greek food has has now passed and i wanted to learn how to cook good Greek food and I found you and I am now starting to learn now to cook good Greek food thank you so much big love to you and your family and your lovely dad Tony 👨 😊
I had moussaka when I was on the island of Naxos last year at a little restaurant I discovered and it was one of my deepest food and travel memories ever. You've inspired me to try to make this.
This was a fantastic dinner party recipe! My guests just loved it! Said it was the best Moussaka they’ve ever tasted. I prepared everything the day before, except the Béchamel, which I made the day of the dinner and refrigerated it a few hours. This is advisable, as it is time consuming. I added 15-20 minutes to the baking time as it went from fridge to the oven. Must sit for about 40 minutes before serving. Thank you Christine! I will make it again!
So happy you posted this. Very helpful for me as I'm having guests and I'm not a confident cook. I will be calm and oh, so cool making this before they come. Thank you.
As an ex chef who started his career in a Greek restaurant, the only thing I can say is, "Yum!" I am going to make this remembering those Greek brothers who started me off. Tank you, Christine.
And I am back to say.... The best Moussaca in the world! Thank you for making it so easy to all of us. I made it 1 St time in my life. It was unbelievable and I can not stop cooking it for friends. Massive hug and thank you from UK🥰🥰🥰🥰😘😘😘😘😘❤❤👩🏻🍳
How amazing to hear that ! My dad would’ve been so ecstatic to hear it although he would want to come and make it for you ! Sending you greetings back from Canada
Growing up, my Yaya made the most amazing Moussaka! After she passed, no one could find her recipe and though we tried numerous variations over the years, we never got all the way there. Your dad's recipe is the nearest we've gotten! It's soooooo good! I screwed up and didn't let the bechamel thicken quite enough, but it tasted amazing! This is now my go to when I want a little taste of my childhood. Thank you for sharing!
Hi Chef Christine, it's Bob Petrowski once more, writing to you from Lima, Peru. I just made your dad's recipe you showed on Moussaka. WOW, fantastic, and better yet on the 2nd day with the leftover that went so fast. The last time I had this dish was 2 years ago in Athen, Greece when the waitress told us, it had just finished in the oven and ready for serving. What a hit that was, as was your fantastic recipe. This is one of those meals, for some reason you can't get enough of. I am looking forward to making for our relatives here in Peru, they heard of it, but never had it, now they will.:) Thanks again, Christine.
It makes me so happy to hear about your great experiences with Moussaka. I fee exactly the same way . We can never get enough of it. I know your relatives will also love it. Be well and see you in the kitchen.
This is the absolute BEST!! I have made it using your recipe and it is a huge mess, but as you know, worth every dish and space needed to clean up!! Bravo Christine!
We probably would have just gone out to our favourite greek restaurant (because I'm lazy), however one person in our family doesn't eat beef and another is gluten intolerent so I was forced to make this from scratch myself for mothers day. Even with the modifications for my picky people, I got rave reveiws from the family so I can only imagine how amazing the original must taste. Thank you so much for this amazing recipe!
Perfection! You know it’s good when everyone at the table goes silent. Thank you for including your dad’s tips and tricks. It even tastes better the next day. 😄
This meat sauce is awesome, thank you. I made a low carb version of moussaka yesterday using this sauce. (I reduced carbs by eliminating the potatoes and replacing the bechamel with 500 g mascarpone, 250 g sour cream and 5 eggs). For convenience, browned the vegetables in a 450° oven. And I added a splash of red wine to the sauce.
I made this tonight for the very first time. I love your channel. It smells amazing and we are waiting for it to cool so we can dig in. I taste tested along the way and what an amazing dish this is. Very easy to make and yes my kitchen is a mess but so worth it. Love the tip about browning meat. I will definitely be doing this with all my ground meat dishes. Yummy flavor. Thank you for sharing your knowledge and family recipes. I love learning history behind family recipes.
I made this exactly to your recipe and it was the best moussaka I've ever tried. Thank you - the browning of the meat was a revelation! It really makes all the difference I think. Thanks again, from Western Australia
Katie Brent thank you so much for trusting my technique. It’s amazing how the little things can make such a difference. I send as much positive energy and hope you get rain in your beautiful homeland of Australia. It is so tragic ! We here in Canada send you much love.
@@ChristineCushing thank you Christine! It is terrible in the southern states, luckily here in Western Australia we have been spared due to our very sparse population - but the wildlife have suffered so much. Thank you for your best wishes to us in Australia.
Hello, I think your Dad was a genius! I made this however I used lamb it was delish. Also in the UK we call them courgettes and aubergines so your Dad was right 😉 thanks for sharing 👍
YASOO Christine!!. From one fellow Greco and restauranteur to another I thank you for sharing your recipes. We are in red phase here in New Brunswick (so, no dine-in). I recently made Mousaka for our take-out special and it was a huge hit!! I am very critical of my own cooking, but I have to say I nailed it! With your help. I did add some fresh mint and a touch of cumin too. Your videos have helped reignite my passion for cooking at a time when I almost forgot what it's all about. Thank you Christine!
"brown the meat first before adding the onion" and "have a look at this, it's grey" things getting serious right off the bat. Hats off, I'll try this version for sure.
I have made this several times now. I am told by people that it's the best moussaka they have ever tasted. I modestly accept that it is. The secret is, as you stress, really browning the meat. I add some cumin and (very little) chilli flakes. For the bechamel, I use a mixture of parmesan and real cheddar, not that orange mess you get in America, not sure about Canada. It's fabulous. Thank you. It does take a lot of clearing up!!😅
I have made this recipe and it is indeed amazing. I have been properly browning meat (not “greying”) for several years now. I discovered it by accident and wonder why more people don’t do it.
thank you that's so great. I know. The meat needs to get to that caramelized stage for those optimal flavours or the " maillard" reaction to take place. Anyway, I'm so glad you are adopting this method now too.
My mother in law has brought me some beautiful eggplants and zucchini from her garden, Ive made plenty of moussaka through the years but looking forward to your dads recipe.. thanks Christine!
One of my top 5 dishes, and it looks incredible. I was so excited to discover your channel a few days ago, because “C C Live” was my all time favourite cooking show! You’re an amazing chef, and you really taught us how to prepare something and why. Many shows are fun, but eye candy - you don’t really learn anything. Today, watching this, I just learned I don’t actually brown my beef :) It’s very generous of you to share your recipes with us, and I can’t wait to work my way through them. Starting with your lemon potatoes tonight. Thank you!!
Thanks so much! I had so much fun on CC live and with this channel I'd like to do the same . I will be keeping the videos coming as quickly as we can produce them. Let me know how the lemon potatoes were.
I love the addition of parm cheese ! And the baked veg. Will be making this wknd. Just love Greek food. I live in Toronto greektown since 1995. So I get spoiled.
I first tried moussaka in Denver in the early eighties as a very young 20 year old, now I'm 60 & I still remember the first time I ate this amazing dish.
Hi Christine … your recipes are nothing short of AMAZING, however I was looking for your Biftekia recipe but cannot find it. Would you have one? Thank you …
Thank you Nikki for posting your results of my Moussaka! It's great that you made a vegetarian version also ( i often do that ) Stay tuned for more videos.
Thank you dear Christine for sharing your father's recipe , I prefer this one so much more than frying all the vegies and I will be making it soon mmmmmmmm
This looks outstanding! It’s midnight here, and if I had a food to make it, I would do it all night. A mistake I see, is the eight pieces I was thinking more like four pieces it looks so great. I really think what you’re doing for all of us it really makes a big difference in my life that someone is nice like you Can help us to forget what’s outside of us. God bless
It’s so funny, America is the only western country that calls green squash zucchini. Every other western country calls them courgettes. All jokes aside your moussaka looks absolutely fantastic! Recently I’ve had a craving for a good moussaka and I came across your video and by the looks of it this is a really good recipe. Thank you for sharing your family’s moussaka. I can’t wait to make this for my family. I look forward to trying it even though I already know it’s going to be great! Thanks again! Cheers!
Great idea baking the potatoes first!! I'll give that a try tonight and see if my husband notice anything different. He is an Austrian and they love there food! We both love cooking! The only time we have a row is in the kitchen, cause the one nows better than the other! Hugs from a little village called George South Africa!
made this terrific recipe. So tasty. Used Lamb and made a lighter bechamel. Added extra onion and mushrooms to add extra fibre and bulk up the meat sauce. Really tasty!
This was always our Mother's meat sauce that she served over pasta. I love how you always mention your Dad...our Dad's claim to fame in the kitchen was fried doughnuts (no...not loukoumades), but could that man dance a mean hasapiko! You honor your Dad so beautifully...that's another reason why I enjoy your channel so much. Maybe our wonderful Dads are in Heaven together drinking kafés!
Yes, Andrew Church, I agree with you. It's rare for me to comment on another Chef, I've made this dish in Greece for years, the beef or traditional lamb should melt in your mouth with the flavours of the sauce, onions and eggplant.
My “O&DF” (Oldest & Dearest Friend) I’m 60 so it my version of a “BFF”. Our Moms were best friends so we’ve known each other our entire lives. (59 years! l’m a year older.) Karen’s basically Greek by marriage! She’s fluent in the language, she goes to Greece all the time, she can cook fabulous Greek food. She converted and was married in a Greek Orthodox Church. I have never been able to make any Greek recipe as well as she can! Watching your channel, I’m ready and I feel confident! She comes to visit me semi-annually (For a week or so.) l want to make her some of her favorites. However, she usually winds up cooking it herself after she tells me I’m doing it wrong! 😂🤦🏻♀️ (Which is fine, l don’t take it to heart.) Her next visit l would really love to surprise her with my newly acquired recipes from you! I’m planning on making your Spanakopita, Pastitsio, Lemon Potatoes and Moussaka! There’s a Lemon Chicken Soup, called, “Avgolemono” that she loves and l’ve tried several recipes, l found online... However, they didn’t quite taste “Authentic”? (Like her’s) I just purchased two of your cookbooks that l found on Amazon, “Fearless in the Kitchen” and “Dish It Out”. I hope there’s a recipe for the Avgolemono in one of them. Thank you for sharing your wonderful talents with everyone.
Thank you so much for posting this recipe and sharing your oven-baking secrets. The local grocery has stopped carrying my olive oil of choice, so it would have been a while before I'd be able to make this, otherwise.The Japanese eggplants (Ichiban, if memory serves me correctly,) are fantastic, and offer the moussaka a delicious, smokey flavor. Yum! Everyone should make this!
I blend her meat portion with akis's baked veggies works really well. If you put it in small containers and seal them well the recipe freezes well. Takes about 2hrs at 350 to fully cook
OMG where have you been all my life? Your videos are so informative. You inspired me to order Greek oregano on the stems... I'm making this moussaka recipe tomorrow. Thanks!
I just made today and it turned out great but i put marble cheese and mozzarella instead of Parmesan cheese as i don’t have it at home. Thanks for sharing ur Dady’s recipe,greetings from Alexandria Egypt
I’m making this recipe today…just wondering, what’s “cc sauce”? I’ll be using crushed tomatoes, but was just curious. Also, I highly recommend using the Greek or Sicilian oregano…really excellent! Thanks!
My apologies for the late response. CC sauce is my own personal brand of tomato sauce that is available in Canada. Good quality crushed tomatoes are perfect. I hope you have made and enjoyed it.
I haven't had this since I was in Ohio and I left in 1965. It was just like a remember. I thought it would be difficult to make but I just had a lot of pots to wash. Worth every one of them. I'm making it again tonight. We are a family of 7 ,5 men so I had to increase the meat and vegetables 😀
I am making it today! Will use yellow potato instead, and "young onion". I hope my wife is going to like it, and we will remember her Greek grandmother this way. P.S. I have made your Bechamel sauce as well simultaneously, and I trashed the kitchen "medium low" according to my wife. (I always trash the kitchen thou). Smells good from the oven ... Thank you very much. This is "FAT" version compared to our traditional Serbian meat-potato moussaka. Greetings from Canada.
:-) Dobro, hvala na pitanju. Greks and Serbs were never far apart in many things. Grandma knew where to aim her "arrow", right in achilles heel, so grandpa didn't really stand a chance. Than she healed him with some good cooking. Naturally...
Just cooked this and it smells and looks soooooo good! Always wanted to make a proper moussaka. I made your bechamel sauce with Parmesan cheese. I'll report back how it tastes but I'm sure it's gonna be a smash hit.
@@ChristineCushing yes, I did subscribe, my friend! I perfectly understand all this sacred family traditions as I myself was brought up at the family with amazing food & cookery traditions.Additionally I enriched my knowledge travelling all over the world and I made few culinary courses with 4 different nationality chefs - just for my own interest (I am not cook - am artist!- but love to eat& prep the best food!) to use it cooking for my family and teach my son too!he is a great cook and eater as well! Your moussaka will be now our next hit!!😍
Made this last night and it was ahhhmazing! I did add a tiny bit of sugar to the red sauce- made the dish! I do like adding the zucchini in it too. Makes the dish more hardy. And yes totally true about adding the onions in after you brown the meat- good tip. But the bechmel sauce recipe from your other video did not work for me.. for some reason the flour never got lumpy ( just liquid thick) think because I added unsalted butter? But then I got salted butter and my husband helped me pull it off then came out great.. but a bit challenging. Will practice the sauce again.. but everything else was not too difficult.
Oh and btw.. I had 3 big servings! And I could eat it again for breakfast! My teenage daughter also loved it ( usually she eats like a bird) but she also went back for 3rds!
So glad to hear you loved the moussaka ! Hmm, I'm trying to trouble shoot your bechamel challenge. The unsalted butter wouldn't make a difference. Try adding another Tablespoon of flour to the melted butter. Some conventional butters have a bit too much liquid ( milk solids ) so when they melt it will render too much liquid into the roux. Please try that next time. Thank you
Hi Christine, I liked your mousaka recipe . The only thing is your egg plant was cut very thin. Potatoes too. In traditional mousaka. The egg plant and potatoes are cut thicker. Your sauce is good and so is the white sauce.
I have made this 3 times now and each time it gets better as I make it with more love and really do brown that meat- it adds so much depth of taste to the meat sauce. 5 stars
I know this is an older video, but I just have to say that this is the best moussaka I've ever made, or eaten. I have large family with five kids, and it's hard to find dinners that everyone likes. This is one of them, which makes the work of it totally worth it. Thank you!
That is awesome!. We also love it in our house. My dad would have been very happy to hear it.
I used this recipe in a moussaka cook-off and I WON - this recipe is great!!!
Oh wow ! That is so awesome 💥😜
I made this for my college age step son and his girlfriend. They loved it! My wife never had it and she loved it. Me too! Thank you! Your pastitsio is excellent also
That is so amazing to hear. My dad ruled this recipe . It's tough to pick a winner between this and pastitsio. Thank you for sharing
To this day it is the only authentic recipe with less fat for Moussaka that I have seen ... thank you so much for sharing your grandfather's secrets!
Christine what a sheer delight to have you in my home sharing you wonderful cooking skills. I could watch you washing the windows and be amazed by you. I hope you like knowing people admire you so much.
I always found you to be a very straight forward chef who says and does it your way. I loved watching you on CTV back in the days and I am so happy that you are sharing some real amazing Greek family recopies. This is better then my moms. SHHHH!!! keep up the great work, !!!!
Oh I would never mess with mamma ! Are you kidding me ? Thanks so much
I cooked this recipe this weekend and it was amazing! For those of you without cinnamon sticks or whole cloves I recommend just using ground cinnamon and clove. Works just fine. Just make sure you put a bit in at a time (1 tablespoon or so) and continuously adjust tasting. Also, I added a bit of nutmeg to my sauce. Besides these minor adjustments due to what I had on hand, this IS AMAZING! My. Bf can’t get enough of it.
Fast forward 3 years and my fiancé still requests me to make this recipe!
1 Tbsp is definitely going to be WAY too much. Start at 1/4 tsp ground cinnamon and 1/16 of ground cloves and allspice.
This is the best! I've made it 4 times and the whole family loves it. And I'm getting better at trashing the kitchen a little less each time! Takes me back to a wonderful Greek taverna in my native Australia from 30 years ago. (I live in France now.) Thanks for all your technique tips in your other recipes.
That is awesome ! Less trashing is good. !
I am quarter Greek on my mums side but she was to Shown how to cook Greek food has has now passed and i wanted to learn how to cook good Greek food and I found you and I am now starting to learn now to cook good Greek food thank you so much big love to you and your family and your lovely dad Tony 👨 😊
Many thanks
fabulous video , THANK YOU !! huge hugs from the uk , Gary
Good that you are baking the veggies and not frying like other recipes….👍 gonna try this sometime!!
I had moussaka when I was on the island of Naxos last year at a little restaurant I discovered and it was one of my deepest food and travel memories ever. You've inspired me to try to make this.
Oooh yes. You must make this. You will be transported ! Thank you
This was a fantastic dinner party recipe! My guests just loved it! Said it was the best Moussaka they’ve ever tasted. I prepared everything the day before, except the Béchamel, which I made the day of the dinner and refrigerated it a few hours. This is advisable, as it is time consuming. I added 15-20 minutes to the baking time as it went from fridge to the oven. Must sit for about 40 minutes before serving. Thank you Christine! I will make it again!
Clapping right now! That is so great. My dad would be so happy. All your decisions were right on the money. Thank you for watching and making it..
So happy you posted this. Very helpful for me as I'm having guests and I'm not a confident cook. I will be calm and oh, so cool making this before they come. Thank you.
As an ex chef who started his career in a Greek restaurant, the only thing I can say is, "Yum!" I am going to make this remembering those Greek brothers who started me off. Tank you, Christine.
My pleasure ! You will definitely love it..
@@ChristineCushing great!,
And I am back to say.... The best Moussaca in the world! Thank you for making it so easy to all of us. I made it 1 St time in my life. It was unbelievable and I can not stop cooking it for friends. Massive hug and thank you from UK🥰🥰🥰🥰😘😘😘😘😘❤❤👩🏻🍳
How amazing to hear that ! My dad would’ve been so ecstatic to hear it although he would want to come and make it for you ! Sending you greetings back from Canada
Your enthusiasm is infectious found you by accident looking for the easiest good recipe and technique ..i found it here ty...
Thank you so much. Glad you discovered my channel.
Growing up, my Yaya made the most amazing Moussaka! After she passed, no one could find her recipe and though we tried numerous variations over the years, we never got all the way there. Your dad's recipe is the nearest we've gotten! It's soooooo good! I screwed up and didn't let the bechamel thicken quite enough, but it tasted amazing! This is now my go to when I want a little taste of my childhood. Thank you for sharing!
Hi Chef Christine, it's Bob Petrowski once more, writing to you from Lima, Peru. I just made your dad's recipe you showed on Moussaka. WOW, fantastic, and better yet on the 2nd day with the leftover that went so fast. The last time I had this dish was 2 years ago in Athen, Greece when the waitress told us, it had just finished in the oven and ready for serving. What a hit that was, as was your fantastic recipe. This is one of those meals, for some reason you can't get enough of. I am looking forward to making for our relatives here in Peru, they heard of it, but never had it, now they will.:) Thanks again, Christine.
It makes me so happy to hear about your great experiences with Moussaka. I fee exactly the same way . We can never get enough of it. I know your relatives will also love it. Be well and see you in the kitchen.
This is the absolute BEST!! I have made it using your recipe and it is a huge mess, but as you know, worth every dish and space needed to clean up!! Bravo Christine!
That is so great ! I hope it becomes a regular on your repertoire. More videos coming...
We probably would have just gone out to our favourite greek restaurant (because I'm lazy), however one person in our family doesn't eat beef and another is gluten intolerent so I was forced to make this from scratch myself for mothers day. Even with the modifications for my picky people, I got rave reveiws from the family so I can only imagine how amazing the original must taste. Thank you so much for this amazing recipe!
You are very welcome . It is such a family favourite of ours.
Perfection! You know it’s good when everyone at the table goes silent. Thank you for including your dad’s tips and tricks. It even tastes better the next day. 😄
That is literally the test. When all the Greeks are quiet you know it's magic.
This meat sauce is awesome, thank you. I made a low carb version of moussaka yesterday using this sauce. (I reduced carbs by eliminating the potatoes and replacing the bechamel with 500 g mascarpone, 250 g sour cream and 5 eggs). For convenience, browned the vegetables in a 450° oven. And I added a splash of red wine to the sauce.
Thank you for sharing your take on my take on my Dad's moussaka !
You are my go to for accurate recipes! ❤
Thank you and I'm glad you appreciate it .
Great recipe I made it also with precooked with bay leaf and allspice lentil and it was also great
I made this tonight for the very first time. I love your channel. It smells amazing and we are waiting for it to cool so we can dig in. I taste tested along the way and what an amazing dish this is. Very easy to make and yes my kitchen is a mess but so worth it. Love the tip about browning meat. I will definitely be doing this with all my ground meat dishes. Yummy flavor. Thank you for sharing your knowledge and family recipes. I love learning history behind family recipes.
Thank you so much! I'm so glad this epic family recipe has become a favourite for you too. !
Christine...thanks so much for including metric measurements! Many American cooks don't seem to know they exist! Cheers from Downunder!!
Cheers to you too ! I am Canadian so we are sort of trapped in both worlds. We have to write in both metric and imperial. Glad you appreciate it.
I made this exactly to your recipe and it was the best moussaka I've ever tried. Thank you - the browning of the meat was a revelation! It really makes all the difference I think. Thanks again, from Western Australia
Katie Brent thank you so much for trusting my technique. It’s amazing how the little things can make such a difference. I send as much positive energy and hope you get rain in your beautiful homeland of Australia. It is so tragic ! We here in Canada send you much love.
@@ChristineCushing thank you Christine! It is terrible in the southern states, luckily here in Western Australia we have been spared due to our very sparse population - but the wildlife have suffered so much. Thank you for your best wishes to us in Australia.
Hello, I think your Dad was a genius! I made this however I used lamb it was delish. Also in the UK we call them courgettes and aubergines so your Dad was right 😉 thanks for sharing 👍
My pleasure. ! Thank you
YASOO Christine!!. From one fellow Greco and restauranteur to another I thank you for sharing your recipes. We are in red phase here in New Brunswick (so, no dine-in). I recently made Mousaka for our take-out special and it was a huge hit!! I am very critical of my own cooking, but I have to say I nailed it! With your help. I did add some fresh mint and a touch of cumin too. Your videos have helped reignite my passion for cooking at a time when I almost forgot what it's all about. Thank you Christine!
"brown the meat first before adding the onion" and "have a look at this, it's grey" things getting serious right off the bat. Hats off, I'll try this version for sure.
I tasted a delicious Moussaka when I went to Greece! Brings back memories! Thank you, will definitely try this! 🙏🤗
FROM ONE ITALIAN TO A GREEK.. THAT LOOKS SO DELICIOUS... AND I'M MAKING IT THIS WEEK.... THANKS FOR SHARING...LOVE YOUR VIDEOS...
Ciao Cathy. Let me know how it was from a Greek to an Italian !
I have made this several times now. I am told by people that it's the best moussaka they have ever tasted. I modestly accept that it is. The secret is, as you stress, really browning the meat. I add some cumin and (very little) chilli flakes. For the bechamel, I use a mixture of parmesan and real cheddar, not that orange mess you get in America, not sure about Canada. It's fabulous. Thank you. It does take a lot of clearing up!!😅
So glad you made and enjoyed the moussaka and all the little details. Thank you
I have made this recipe and it is indeed amazing. I have been properly browning meat (not “greying”) for several years now. I discovered it by accident and wonder why more people don’t do it.
thank you that's so great. I know. The meat needs to get to that caramelized stage for those optimal flavours or the " maillard" reaction to take place. Anyway, I'm so glad you are adopting this method now too.
Hi Christine, that looks so yummy I can't wait to make it. Your Dad Tony is a great man.
Thank you ! Indeed.
My mother in law has brought me some beautiful eggplants and zucchini from her garden, Ive made plenty of moussaka through the years but looking forward to your dads recipe.. thanks Christine!
Thanks for this Charlotte. Eggplant and zucchini from the garden....mmm. I hope you have tried my ( Dad's) moussaka and enjoyed it
I will be trying this recipe for my mom's birthday.
I like to use kefalotyri or pecorino cheese instead of the parmesan in my bechamel sauce.
I hope you made it for your mom's birthday and everyone loved it.
One of my top 5 dishes, and it looks incredible. I was so excited to discover your channel a few days ago, because “C C Live” was my all time favourite cooking show! You’re an amazing chef, and you really taught us how to prepare something and why. Many shows are fun, but eye candy - you don’t really learn anything. Today, watching this, I just learned I don’t actually brown my beef :) It’s very generous of you to share your recipes with us, and I can’t wait to work my way through them. Starting with your lemon potatoes tonight. Thank you!!
Thanks so much! I had so much fun on CC live and with this channel I'd like to do the same . I will be keeping the videos coming as quickly as we can produce them. Let me know how the lemon potatoes were.
thank you. In the military I was stationed on the Island of Crete and I really loved this dish...I am gonna try to make it tonight!
If one is going to be in the military and they get stationed in Crete, they hit the jackpot!
Christine, we love you year round, but especially around the holidays. Merry Christmas.
Thanks so much. Merry Christmas and happy 2024 !
I love the addition of parm cheese ! And the baked veg. Will be making this wknd. Just love Greek food. I live in Toronto greektown since 1995. So I get spoiled.
Thank you so much iv made this many times! but I tried your brown the meat trick and omg changed my life ❤❤❤
I'm so glad you tried it. It really is a game changer. Thank you
I first tried moussaka in Denver in the early eighties as a very young 20 year old, now I'm 60 & I still remember the first time I ate this amazing dish.
Hi Christine … your recipes are nothing short of AMAZING, however I was looking for your Biftekia recipe but cannot find it. Would you have one? Thank you …
Thank you so much! I do not have a biftekia recipe yet. I will have to add it to the list. See you soon
@@ChristineCushinggreat, looking forward to seeing it.
Thank you for this great recipe! My husband loved it and I’ve made a vegetarian version for myself. We really enjoyed it. All the best from germany 🤗
Thank you Nikki for posting your results of my Moussaka! It's great that you made a vegetarian version also ( i often do that ) Stay tuned for more videos.
Do you use what I like to call “my fake meat” so a soy ground beef product? That is what I want to try...
Thank you dear Christine for sharing your father's recipe , I prefer this one so much more than frying all the vegies and I will be making it soon mmmmmmmm
I will try this today
How did it turn out?
Thank you Christine for your dad's moussaka recipe i made it today and its the best I've ever had
I always love to hear that ! As you know, I agree. Thank you
Worked at a Greek restaurant when I was 18. Moussaka is my favorite!
This looks outstanding! It’s midnight here, and if I had a food to make it, I would do it all night. A mistake I see, is the eight pieces I was thinking more like four pieces it looks so great. I really think what you’re doing for all of us it really makes a big difference in my life that someone is nice like you Can help us to forget what’s outside of us. God bless
Thank you for sharing your thoughts and so glad you have been enjoying my videos. Hope you are keeping well
It’s so funny, America is the only western country that calls green squash zucchini. Every other western country calls them courgettes. All jokes aside your moussaka looks absolutely fantastic! Recently I’ve had a craving for a good moussaka and I came across your video and by the looks of it this is a really good recipe. Thank you for sharing your family’s moussaka. I can’t wait to make this for my family. I look forward to trying it even though I already know it’s going to be great! Thanks again! Cheers!
Surely the Italians call them zucchini. And in Europe we have aubergines, not eggplants ( melitzane in Greece.)
Great idea baking the potatoes first!! I'll give that a try tonight and see if my husband notice anything different. He is an Austrian and they love there food! We both love cooking! The only time we have a row is in the kitchen, cause the one nows better than the other! Hugs from a little village called George South Africa!
Hi way down in George ! So cute. Oh I can fully relate. How did the moussaka go over ?
MyFavouriteFoods ChristineCushing Great!! Hubby did not notice!! 🥰
made this terrific recipe. So tasty. Used Lamb and made a lighter bechamel. Added extra onion and mushrooms to add extra fibre and bulk up the meat sauce. Really tasty!
That is so great ! My dad would be happy . Thanks for watching and trying out this heirloom family recipe and making it your own.
This was always our Mother's meat sauce that she served over pasta. I love how you always mention your Dad...our Dad's claim to fame in the kitchen was fried doughnuts (no...not loukoumades), but could that man dance a mean hasapiko! You honor your Dad so beautifully...that's another reason why I enjoy your channel so much. Maybe our wonderful Dads are in Heaven together drinking kafés!
@Marie Gamalski you bet!
Great recipe, baked veggies definitely much healthier AND tastier than fried, I am cooking it for dinner tonight, thank you from Italy
Bravo ! Grazie
Yes, Andrew Church, I agree with you. It's rare for me to comment on another Chef, I've made this dish in Greece for years, the beef or traditional lamb should melt in your mouth with the flavours of the sauce, onions and eggplant.
the browning meat first is to maximize the flavour then the slow simmering softens it completely. Thanks for your thoughts.
Her recipes are so easy to prepare and make.
Love your channel, and love greek food, greek culture and greek people ❤️
Thank you so much !
My “O&DF” (Oldest & Dearest Friend) I’m 60 so it my version of a “BFF”. Our Moms were best friends so we’ve known each other our entire lives. (59 years! l’m a year older.) Karen’s basically Greek by marriage! She’s fluent in the language, she goes to Greece all the time, she can cook fabulous Greek food. She converted and was married in a Greek Orthodox Church. I have never been able to make any Greek recipe as well as she can! Watching your channel, I’m ready and I feel confident!
She comes to visit me semi-annually (For a week or so.) l want to make her some of her favorites. However, she usually winds up cooking it herself after she tells me I’m doing it wrong! 😂🤦🏻♀️ (Which is fine, l don’t take it to heart.) Her next visit l would really love to surprise her with my newly acquired recipes from you! I’m planning on making your Spanakopita, Pastitsio, Lemon Potatoes and Moussaka! There’s a Lemon Chicken Soup, called, “Avgolemono” that she loves and l’ve tried several recipes, l found online... However, they didn’t quite taste “Authentic”? (Like her’s) I just purchased two of your cookbooks that l found on Amazon, “Fearless in the Kitchen” and “Dish It Out”. I hope there’s a recipe for the Avgolemono in one of them. Thank you for sharing your wonderful talents with everyone.
Onions after meat is an interesting and great idea. It works perfectly. Onions never burn
Yes it’s a great technique plus you get so much more flavour from meat. Thank you
I'm loving what you said about the browned meat! At first I was like its too done but I understand the outcome. Great video
Thank you !. Yes, it's all about creating that roasted flavour. The meat will absorb liquid as it simmers in the sauce. Thanks for watching
I agree, tastes so beefy done correctly🙋🙏
Thank you so much for posting this recipe and sharing your oven-baking secrets. The local grocery has stopped carrying my olive oil of choice, so it would have been a while before I'd be able to make this, otherwise.The Japanese eggplants (Ichiban, if memory serves me correctly,) are fantastic, and offer the moussaka a delicious, smokey flavor. Yum! Everyone should make this!
witchapparatus thank you for your great feedback ! It is truly a favourite in our house
I blend her meat portion with akis's baked veggies works really well. If you put it in small containers and seal them well the recipe freezes well. Takes about 2hrs at 350 to fully cook
Love the recipe and Christine is lovely lady and a joy to watch
Thank you 🇬🇷😀
my compliments for this recipe the parmesan touch is wonderfull.Thank-you for sharing and greetings for your Dad
Thanks! Just made it and boy is my body happy!!!
OMG where have you been all my life? Your videos are so informative. You inspired me to order Greek oregano on the stems... I'm making this moussaka recipe tomorrow. Thanks!
I just made today and it turned out great but i put marble cheese and mozzarella instead of Parmesan cheese as i don’t have it at home. Thanks for sharing ur Dady’s recipe,greetings from Alexandria Egypt
Oh greetings to you !
My dad was born in Egypt.
Just had a great dinner with friends, we loved your moussaka! Thank you for the tips!
So great !
I’m making this recipe today…just wondering, what’s “cc sauce”? I’ll be using crushed tomatoes, but was just curious. Also, I highly recommend using the Greek or Sicilian oregano…really excellent! Thanks!
My apologies for the late response. CC sauce is my own personal brand of tomato sauce that is available in Canada. Good quality crushed tomatoes are perfect. I hope you have made and enjoyed it.
Very nice instructional video, and the "secret tips" are very useful and welcome.
Thank you . The little details do make a big difference. I'm glad you enjoyed it and will continue to tune in for more fun videos.
I always put grated cheese on top of the bechammel which forms a crunchy golden crust and agree baked vegetables is the way to go
Its soo gorgeous and yummy looking I'm going to try this for my picky eaters 😅 wish me luck.
Good luck ! It is a winner 👏👏👏
OK, now I am starving. Lol. I’m going to have to make this one day. I absolutely love moussaka.
I haven't had this since I was in Ohio and I left in 1965. It was just like a remember. I thought it would be difficult to make but I just had a lot of pots to wash. Worth every one of them. I'm making it again tonight. We are a family of 7 ,5 men so I had to increase the meat and vegetables 😀
So amazing ! Glad the whole gang loved it
Hello from your newest fan and subscriber ! Great instruction and presentation but your personality is the kicker !
Thank you so much for the SUB and enjoy the videos. See you in the kitchen.
You are the best. i think i will make it today my son loves the pastitsio and mousaka. thank you for this video keep doing it
I am making it today! Will use yellow potato instead, and "young onion". I hope my wife is going to like it, and we will remember her Greek grandmother this way.
P.S. I have made your Bechamel sauce as well simultaneously, and I trashed the kitchen "medium low" according to my wife. (I always trash the kitchen thou). Smells good from the oven ... Thank you very much. This is "FAT" version compared to our traditional Serbian meat-potato moussaka. Greetings from Canada.
Kako si Zorane ? You know how Greeks and Serbs always find each other. A good kitchen trashing is definitely required. Thank you
:-) Dobro, hvala na pitanju. Greks and Serbs were never far apart in many things. Grandma knew where to aim her "arrow", right in achilles heel, so grandpa didn't really stand a chance. Than she healed him with some good cooking. Naturally...
Christine, I have never had Moussaka before but it looks so darn good that I am definitely going to make it. Will let you know how it turns out.
Shaheeda Hamilton yes you really should make it. Please let me know how it turns out ! Thanks for your comment and for watching
Delicious Moussaka. Family loved it. I made it with lamb mince however will try with beef mince next time. Many thanks. B
So glad. Thank you
I am from Greece. My favourite food!!!! Super nice 👌
I really love your moussaka recipe it's look great especially the way you cook the meat sauce.I love brown crispy ground beef.Perfect moussaka.
Hi There, I just noticed that I didn't respond to your comment. I think you would love this moussaka. Thanks for watching
I love this recipe! Also this woman is Tina Fey's doppelgänger!
Thank you so much. I really think I should do a cooking video with Tina because I get that I look like her constantly. Those Greek genes, i guess.
Jodie Foster's sister
I knew she looked familiar. Going to try this this weekend
What was the Greek cheese originally intended for this dish?
"THIS WOMAN"s name is Christine, darling....
I made this today and it was insanely delicious!! Thank you for the great recipes . 😋
I just saw your great comment now. My pleasure and I'm so glad you loved it as much as I do.
So good that it’s now a family favourite
He would be so happy to hear that ! Love it
Wow. . I love this. Which one do you love more, Mousaka or Greek lasagna?
It's tough to pick between Moussaka and Pastitsio. It really depends on the mood. You can't go wrong either way. Thanks
This looks like a bit of a production but I LOVE MOUSSAKA so I'm definitely making a note of this. Looks amazing!
It is definitely a bit of a production but definitely worth it! Thanks for watching
Sammy! my man!!
This looks like an amazing recipe! We have shared with our community!
Thank you very much !
Just cooked this and it smells and looks soooooo good! Always wanted to make a proper moussaka. I made your bechamel sauce with Parmesan cheese. I'll report back how it tastes but I'm sure it's gonna be a smash hit.
Oh I am due for a moussaka soon. I hope you loved it. Thanks
Thanks for all the great recipes mousakka is my favourite
I use this recipe. I have some tip how to make bechamel fluffy - beat egg whites and and to a little cooled bechamel and the pour on the casserole
Thank you v Rey much for these Greek foods Kristina. And thank you for the bouzouki music in the background. Efgaristo polli LOL Rosa
I loved your moussaka, it was great! I only added a little bit of nutmeg to the bechamel and 2eggs but the meat got nicely caramelized and tasty!
That is amazing Sara. Thanks for watching and please subscribe if you haven't so I can continue to bring you these recipes
@@ChristineCushing yes, I did subscribe, my friend! I perfectly understand all this sacred family traditions as I myself was brought up at the family with amazing food & cookery traditions.Additionally I enriched my knowledge travelling all over the world and I made few culinary courses with 4 different nationality chefs - just for my own interest (I am not cook - am artist!- but love to eat& prep the best food!) to use it cooking for my family and teach my son too!he is a great cook and eater as well! Your moussaka will be now our next hit!!😍
I made it to my own recipe last night, wonderful.
Glad you liked it
Made this last night and it was ahhhmazing! I did add a tiny bit of sugar to the red sauce- made the dish! I do like adding the zucchini in it too. Makes the dish more hardy.
And yes totally true about adding the onions in after you brown the meat- good tip.
But the bechmel sauce recipe from your other video did not work for me.. for some reason the flour never got lumpy ( just liquid thick) think because I added unsalted butter?
But then I got salted butter and my husband helped me pull it off then came out great.. but a bit challenging. Will practice the sauce again.. but everything else was not too difficult.
Oh and btw.. I had 3 big servings! And I could eat it again for breakfast! My teenage daughter also loved it ( usually she eats like a bird) but she also went back for 3rds!
So glad to hear you loved the moussaka ! Hmm, I'm trying to trouble shoot your bechamel challenge. The unsalted butter wouldn't make a difference. Try adding another Tablespoon of flour to the melted butter. Some conventional butters have a bit too much liquid ( milk solids ) so when they melt it will render too much liquid into the roux. Please try that next time. Thank you
absolutely amazing!!! You're spot on about the kitchen tornado I'm officially on my third round of dishwashing, but so worth it.
Sasha Ashall oh 3 rounds sounds about right. So glad you agree with me. Be well
All I can say is....FABULOUS!!!!❤️
Thank you ! Tony would be happy
Hi Christine,
I liked your mousaka recipe . The only thing is your egg plant was cut very thin. Potatoes too. In traditional mousaka. The egg plant and potatoes are cut thicker. Your sauce is good and so is the white sauce.
wonderful video christine... much love to you + your dad