How To Make Moussaka | Traditional Greek Moussaka Recipe
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- เผยแพร่เมื่อ 20 พ.ย. 2024
- How To Make Moussaka - Traditional Greek Moussaka Recipe
Ingredients List (8 servings)
2-3 cups Greek extra virgin olive oil
3 eggplants
2 lbs. potatoes
1-1/2 lbs. ground beef
1 onion
2 garlic cloves
2 bay leaves
2 cloves
1 tsp. ground cinnamon
28oz crushed tomatoes
1 cup bread crumbs
========== Bechamel ==========
1 cup A/P flour
1 cup Greek extra virgin olive oil
1/4 tsp. nutmeg
1 litre milk
2 egg yolks
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
Follow link for more videos:
/ @kensgreektable
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Making this tonight! Greek food is by FAR my favorite! My best friend growing up was Greek and there was nothing like sitting in her yiayias kitchen while they cook! Best childhood memories!
Thanks Brandy.... 🙏🏼🙏🏼🙏🏼
I just made it and it came out GREAT! I'm very happy with it 😃
👍❤️💪
@@KensGreekTable You are an inspiration. The best of humans.. Your memory lives on in us. ❤👍🇬🇷✊🏻
I’ve made this exact recipe a few times for my big arab family and we love it!!! Thank you, I continue to return to this recipe! Delish!
Ken very grateful for your time and effort that moussaka looks wonderful wish peace and good 🇬🇷🇦🇺👋
My uncle followed this recipe last week (although he did add a glass of red wine to the sauce & sprinkled parmesan on top). I have to say it was the best moussaka I have EVER tasted... and my family have been going annually to Zakynthos for 35 years so I know a good moussaka.
I cannot wait to try this recipe for myself and i will definitelty be searching for more of my Greek favourites now I have found your TH-cam channel.
Thank you so very much and welcome!!! 👍🙏🏼✌️❤️🙌
I've watched quite a few of these Greek channels make moussaka and a number of them have the Italian influence and add w/ a bit of parmesian.
Great video. I'm on Team Lamb for Moussaka. One of my happiest travel memories, from, what, 35 years ago, was a classic tiny little restaurant on Santorini, where the Mama, head to toe in black, took us into her kitchen where we could point at what we wanted. Now if you really want to get bizarre, once upon a time, the best hospital in Providence, RI had a cafeteria where someone cooked with great love and talent and served the damndest things. His Moussaka was favorite #2, with lamb. This guy could do an Osso Bucco worth crying over (in a hospital cafeteria?). I never met the guy, and I'm sorry.
I followed your recipe, it worked out perfectly. We even finished the leftovers on day 3. That says a lot. Thank you for sharing it.
Fantastic as always I love Greek food I used to get it all the time in the bronx The smell of a Greek Restaurant would lure you in ,Its just not a dinner its an Awakening !
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I love greek cuisine Mousaka..l loved it one day I'm goin to cook Mousaka..cause when i was in Greece my employer cooked Mousaka..I stayed for 2 years..l loved all the fayeto mas..also gyros oh my God..Thank you sir for demonstrating mousaka..I'm Emilia Leocadio Baltazar from Philippines..
Thank you Emilia and much love to the beautiful Philippines!!! 🙏🏼🙏🏼🙏🏼
Ken did you add ground cloves to meatsauce? You didnt show in video.
Excellent tutorial, Greek is my favorite ethnic food, worked for 2 awesome Greek families for years and they showed me so much love. I always ate with the family in the back of the house, and Mickhali, (aka Mike) used to get a whole fish and bake it Greek style with the olive oil and lemon and greek oregano. He and his brothers were raised in Mykonos and you should know thats where you learn to love cook and eat seafood! Big beautiful chunks of that glorious fish was on my plate, and I poved those lemony Greek style roasted potatoes! Hats off o the Tiligadas and Ishios family for treating me like I was born into their family!
Yes I did Kat. It it may have been edited out lol
This is what it's all about here, what internet is for. You are the best chef Ken. My family love your recipe and I love your laid back style. Tried different temp but my eggplant suck like a sponge all the time. Cheers from Poland !!
Thank you so much!!!! 🙏🏼🙏🏼🙏🏼 Much love to beautiful Poland…..
@@KensGreekTable In Poland we are absolute in love with Greece. Your recipe is untouchable Ken. The only difference is I always put a clove of garlic in bechamel sauce. Taste better while we're all garlic fans. Cheers.
Just came home from 2 weeks in Greece. Your Recipe looks just like the moussaka I had in Greece. I loved it and I’m gonna love trying your recipe.
Thank you Alexsandra…. 🙏🏼🙏🏼🙏🏼
Living on the West coast of Canada, I can't get bagged milk anymore. It was a rare fond memory growing up.
Thank you!
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I just put this together and it’s in the oven. I can’t wait. It’s all the right things with great technique. Thank you!
Thanks very much Vonne!!! 🙏🏼🙏🏼🙏🏼
@@KensGreekTable It is excellent - as you know. It is now my go-to recipe. I even had extra virgin Greek olive oil on hand, a very nice quality and of course the flavor of it added to the amazing flavor. Not bad for someone from ND.
Ken I made this dish yesterday and it was an absolute DELIGHT. It smelled amazing, the taste was phenomenal. Thank you for this wonderful recipe and the easy to follow instructions!
Awesome!!! Thanks very much…. 🙏🙏🙏 Glad you liked it!!!
18:25 that looks like the road map of Heaven! Thank you kindly Ken, for sharing the authenthic Greek cuisine with us. I'll make this one on new years eve for my family (who are addicted to Greek food).
Haha that’s awesome Jeffrey!!! And your paying attention.... 😂😂😂
My BFF has been craving moussaka for a while, but she can't have wheat or dairy. Your olive oil-based béchamel is perfect for her! All I have to do is substitute another kind of flour, almond milk, and gluten-free breadcrumbs and she's set! I can't wait to make this for her birthday!
Definitely sounds like a plan!!! Good luck and let me know how it turns out....
Ken! I am sorry I hijacked another message, I was too excited! I have made my Moussaka, what a way to immerse in Greek cuisine, and in came out the way I remember, oh my! My neighbors loved it, were so intrigued about the name and origin of the dish, but took the plunge! Thank you so much! The bechamel came out perfect, the flavor of the beef, the smells, I mean...Yummy! Blessings!
Haha never a problem Maria, hijack away!!! I’m really glad it turned out for you and you all liked it. Thank you so much!!! 🙏🏼🙏🏼🙏🏼
@@KensGreekTable Ken, I am going to keep working on my Greek recipes following your step by step, entertaining and delicious! You will hear from me again! I will reach out for assistance or questions if need it!
100% Maria!!! Anytime you want and need, I’m totally here to help you along.... 🙏🏼😂👍❤️🙌✌️💪
OMG!!! I finally know how to make a TRADITIONAL mmmmmmoussaka thanks to you! Thank you so much! You should have your own tv show, I love your personality too. Γιασου, φιλιμου!
Ken, I love your recipes and you have a great sense of humor, that makes it all the better!!!
Thank you so much Maria!!! 👍🙏🏼❤️💪
I'm surprised that this traditional Greek moussaka doesn't contain any cheese! In one recipe I saw grated Parmesan between each layer and in the béchamei, once with the addition of a Greek Gruyère (the actual cheese's Greek name was too complicated for me to remember, but it tastes like Gruyère according to that cook). I would definitely add Gruyère to the béchamel. Another recipe added feta to the top of the béchamel. I would add feta either on top or, preferably, between layers. I also love your breadcrumb idea and will spread them between layers along with grated Parmesan.
Since you never mentioned cheese, I will say that I think a good briny sheep's milk feta (with about 10% goat's milk) is the best choice. Break it into medium to large chunks with your hands to spread between the layers.
Thanks for sharing 😊
Just made this. It was incredible, just like I remember from holiday in Greece. Thanks.
Awesome Jakob, great to hear!!!! 🙏🏼🙏🏼🙏🏼
I made this for dinner tonight. It was absolutely delicious! Thank you so much for sharing this recipe
You’re very welcome Emily.... 🙏🏼🙏🏼🙏🏼 Glad you liked it!!!
Wonderful instructions Ken, thank you. I am making this for the family Boxing Day get together.
Η συμπάθειά μου. I love this man's channel. His recipes are by far the most authentic and quite frankly the best. Η καρδιά μου είναι με την οικογένεια του Κυριάκου
Joh I just loved it, your presentation and delivery was superb!!!
Love from SA (Africa)
One of my favorite Greek dishes! You are an excellent teacher. I much enjoy your videos. Looking forward to trying your recipe. Thank you
Thanks very much Dede!!! 🙏🏼🙏🏼🙏🏼
I have worked at a Greek restaurant and eaten Greek food and I absolutely love it! These are great video's and recipes. Thank you Ken for sharing. I'm a Canadian, I grew up in Park extension. ;)
Everybody’s a little Greek in Park Ex.... LOL
@@KensGreekTable You have to be in the "Know" to understand. ;)
This recipe is priceless. I followed all your rules and it was amazing! Soooo tasty, beautiful (it was keeping its shape), perfect quarantine food:) even better the next day! ❤️
Love it (the Mousskka and your comments), thanks Ken.
Thank you Joy!!! 🙏🏼🙏🏼🙏🏼
Great recipe. It was very delicious.
Everbody loved it.
I love love Moussaka.I have eaten this at amorgos island restaurant I will try this when I come home.Thanks for sharing ❤️
Thank YOU Mia!!! 🙏🏼🙏🏼🙏🏼
You are hilarious. So nice to watch your videos because number 1 love your recipes and number 2 you are entertaining and 3 I recognize a lot of your cooking ingredients that we buy here. There are a lot of ingredients that I cannot buy here that people have access to from the USA and the shipping is insane if I order them online.
Looks so good. I had this at the Greek festival and fell in love. It's ammazing cant wait to try. You explain very well:)
Thanks so much Arshi!!! 🙏🏼🙏🏼🙏🏼
This is one of my favorite dishes
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Thank you, very much! I' ve just made it and is superb.
Great recipe, I will try my bechamel with olive oil next. I was starting to enjoy the opening Greek song to bad it cut off early, where can I find that beautiful music? Best regards.
Thank you!!! 🙏🙏🙏
Hi Ken my mom used to make this about 30 yrs ago. When I came to Greece I found they use potatoes like you do. I don't remember there being potatoes used in mousaka.
I think there might have been a layer of eggplant at the bottom to start instead of potatoes.
The bakeries here cook food as well. I noticed they are using a layer of potatoes at the bottom and a 2nd layer just b4 the béchamel is added.
Traditionally there is a bottom layer of potatoes, eggplant, meat sauce and then the béchamel on top but you can play with it for sure....
Just what I've been craving 👏🏻👍🏻💐💖🐨☕️ had to share this on FB. Man - you are good !!!
Thanks very much Lia!!! 🙏🏼🙏🏼🙏🏼
Hi Ken, I loved your recipe. As a celiac, I need to adjust my recipes to GF recipes , I can’t use wheat flour, I can use corn flour. I know it’s a tricky question, would you know how much corn flour I’d use, in place of the wheat flour ? Thank you 😊
Yasas, from WV. Moussaka, is one of my favorite plates served with roasted lemon potatoes. I've been wanting to make moussaka for yrs but was intimidated by the bechamel sauce. Thank you, for sharing this recipe.
Thank you WV for your comments and kind words!!! 🙏🏼🙏🏼🙏🏼 Very much appreciated. Good luck and let me know how it turns out...
Good recipe, home cook . I think I'll be big fan of Moussaka... from Korea
Thank you and greetings to the beautiful Korea!!! 🙏🏼🙏🏼🙏🏼
Nice authentic Moussaka. I add red wine to the making of my ragu, as well, instead of straight Bechamel, I make Mornay. I add swiss and parmesan cheese to the cream sauce, and I add whole eggs, like for the amount you made, I would add 3 eggs and double the yolks. It makes for a thicker cream top. I also cover the top with parmesan, or if you can get it, the greek version of parmesan is really good. If not a low brine feta works good as well.
Thanks for the great tips!!! 🙏🏼🙏🏼🙏🏼
@Nettie Reynolds But that is what makes cooking cooking. There is an inside joke in the culinary world that the pleats on a chef hat are how many different ways you can make an omlette. Yet talk to a French Chef and there is one way, thats it, no more. Geographic location also changes how food is produced. The same dish tastes different in the north as it d oes in the south as they use different herbs and spices to cook with. Change is just change, doesnt make it wrong or right and if you feel insulted, take this from it. Opinions are like assholes, everyone has one and most of the time they are full of shit/
Thank you for the recipe! I will make it for my family!
Awesome!!! Thank you.... 🙏🏼🙏🏼🙏🏼
Looks good. . I have to try it also.
This recipe is different from the previous one where the potatoes were cooked in the microwaves.
MANY THANKS FROM FRANCE!
Thank you very much!!! 🙏🏼🙏🏼🙏🏼 Much love to France👍🙏🏼🙌❤️💪✌️
I saw another Greek lady reproducing her dad's beloved Greek Moussaka and she oven roasted all the veggies drizzled in olive oil. That will be the route I'll be taking.
It's not even a health thing so much as an easier route, plus I favour that added oven roasted undertone to the deep fried one.
I am drooling. Thank you 💕
Haha thank you…. 🙏🏼🙏🏼🙏🏼
I really enjoyed watching you prepare this. I have had moussaka a few times but I have never made it. It seem super easy. I think I will give it a try. Thank you =)
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I wanted to see the end result on a plate! Going to make it tonight, thank you!!
Sorry Kristen, it’s happens sometimes....
Different to my technique, but I did learn some things and most importantly... it looks delicious!
Thanks Sean!!! 🙏🏼🙏🏼🙏🏼
Did you start on the ouzo a little early? 😁 This is a dish that I just have to try! 🤩👍🏆
Could you please share a recipe for a good Greek bread thanks 🙏🏻 so much
Do a search on “Greek bread ken” and you’ll find my recipes👍🙏🏼🙌
I'll be making this very soon. Do you know of a good source where I can buy Greek EVOO here in the States?
Great video! I made a vegetarian moussaka this evening (quinoa/bulgur instead of beef) and it was so yummy! Nice to see it done the traditional way. I will try it this way next time!
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making your moussaka right now....I did do half & half w butter & olive oil & the bechamel went right to the top of pan so I hope it doesn't spill over too much....
Haha the cleanup will be well worth the deliciousness you’re creating.... 💪💪💪
Hi Ken! New to the channel but I'm already a big fan!
Love you and your channel! Tfs!☺👍👍
Thanks very much Pedro!!!! 🙏🏼🙏🏼🙏🏼
Thank you Ken, made mine today and it was excellent
Great to hear!!! 🙏🙏🙏
@@KensGreekTable Love your channel and your passion for food :)
All I can say is Yuuuumy and Sleepy after eating this beautiful dish.
Haha thank you Tisa!!! 🙏🏼🙏🏼🙏🏼 Glad you liked it... 😂👍🙏🏼💪❤️🙌✌️
I can't wait to make this. Thank you!
Thank you Elizabeth.... 🙏🏼🙏🏼🙏🏼
YUM! Thanks for making it look so easy!
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Awesome recipe! Thank you!! You made it easy to follow. My end result, the taste was there but failed with the béchamel. It didn’t set and wondering if it’s because I needed to cook longer.
Thank you but sorry about the béchamel. I think it’s more about the amount of resting time after it comes out of the oven. Typically you should let it set for at least 45 minutes. This time allows the béchamel to set and firm up....
Ken Panagopoulos thank you for the advice! I am definitely gonna try again. The taste is amazing!
Thanks for the video Ken. moussaka is all time Fav. But, Still No taste test? I want to see U slice a piece out of that gorgeous dish. ❤️
Haha thanks Darth!!!! 🙏🏼🙏🏼🙏🏼 It was way too hot to cut.... 😂👍✌️💪🙌
Recipe looks great, will try, One question I might have missed in the video, how long do you let it cool before cutting it?
At least 30-45 minutes Carine. That’s the real secret of those perfect pieces lol Any sooner and it will run all over the place.... good luck!!!
@@KensGreekTable Thank you!!!!
💘 LOVE You/your videos!!!! Questions 1) ive read that you should slice eggplant and add seasalt, stack in a large strainer and add a weight to the top, and the bitter juice will come out. Would you recommend doing this for this dish? 2 ) do you traditionally add Greek Kefalotyri cheese to the bechemel? 3 )would you recommend adding red wine to the sauce?
Thanks again!!!!
Thank you so much Michelle!!! 🙏🏼🙏🏼🙏🏼
1) I don’t add salt to eggplant. I find any bitterness cooks off anyways
2) You can add kefalotyri or mizithra to the béchamel. For me, it just depends on my mood LOL
3) I don’t add red wine. I add a couple of bay leaves to the sauce and remove before baking
Thank YOU!!!
@@KensGreekTable thank you Ken!!!! Im making it now and my kitchen smells delicious!!!!!!
Awesome!!! Let me know how it turns out...
@@KensGreekTable will do! Im excited because I get to use olive oil my dad brought me from Greece-by cretan mill...Almpantakis family
@@KensGreekTable update! It turned out uh-MAZING!!!! only thing ill do different next time is be a bit more heavy handed with the salt! (I should have listened better to you on that! Hah!)
Love your recipes ! Love the way you explain everything ! Thank you so much !
I love Greek I love Greek food and love you too all the best Manamou
Thank you....
Well made sir!! Thank you. Just what I was looking for ! Great vid. Welll made clear ! Subbed!
Thanks very much Sven and welcome!!!! 👍🙏🏼✌️💪🙌
Ken Panagopoulos made it today! You are right! It was great👍. Maybe ill put a little more salt next time but all you showed was right!
Great recipe. thank you San Diego Ca.
Excuse my ignorance Ken. I thought Moussaka was made with a meatless sauce? I think I've had it made that way. Thanks for the great recipes. Appreciate you. 👍👍👍🙏🙏🙏😎😎😎
Not ignorant at all. Typically moussaka and pastitsio type dishes use meat sauce. Thanks you!!! 🙏🏼🙏🏼🙏🏼
You just say it like it is awesome
The real greek moussaka. I like TY !
Thank you Pat!!! 🙏🏼🙏🏼🙏🏼
Your videos are comforting to watch and listen to. I am half Italian( my mother is from Italy) and often use cinnamon in my sauce .I didn't know it was a Greek thing. When I make stuffed shells I put a little nutmeg in the ricotta cheese/egg mixture. You cook like an Italian . We don't measure ,we just put in the seasonings until it looks right. The only thing I can't do is the soggy pasta . I don't like the texture and I think it affects the flavor of the pasta. Conspiracy theory.... that's the difference between the Italians and the Greeks. Those who wanted soggy were considered Greek and those who wanted al dente considered Italian. God bless.
Thank you so much for your comment and kind words!!! 🙏🏼🙏🏼🙏🏼 Very much appreciated....
Mines about got get layered and popped into the oven :) ty for the upload @Ken Panagopoulos :)
You’re very welcome Mich.... 🙏🏼🙏🏼🙏🏼 Let me know how it turns out.
@@KensGreekTable omg to DIE FOR!!!!!! Ty so much.x
👍❤️💪
Do you have a place where the ingredients and steps are written out? I like to follow the exact directions. Efaristo!
You can find the printable recipes on my website kensgreektable.com
I’m constantly updating my recipes on the site. If you can’t find what you’re looking for yet, please be patient, I’m uploading as fast as I can.... thanks Nancy!!! 🙏🏼🙏🏼🙏🏼
I didn't see garlic in your ingredient list and it would be nice to list the instructions for printing out/future reference when making it later. Thanks!
You’re absolutely right. I’m in the process of uploading all my recipes to my website. Going as fast as I can... 😂🙏🏼👍💪✌️
April 8, 2021- I just spent a couple hours making your recipe. 15 more minutes in the oven and it'll be done!!!
Awesome Mark!!! I’ll be waiting to hear how it turned out....
@@KensGreekTable It's SOOO GOOD KEN!!!!! Great job! It's always been a favorite of mine but I never knew how to make it! an Italian can only eat so much eggplant parmigiana before he has to learn another way to make it 😂😂😂
Great to hear Mark!!! Enjoy....
@@KensGreekTable how does it hold up in the freezer? I wound up getting 2 pans out of that recipe and there's only 2 of us
Haha wish I had your problem. It actually freezes perfectly. When you’re ready to enjoy it again, simply cover it with aluminum foil and bake from frozen @ 400° for 45 minutes to an hour....
You are so cool, love your work
Hey ken if I use a bigger oven tray how much more ingredients do I add do I double the ingredients or more ?
That will work Steve. Double the pan, double the ingredients….
Thank You, this is a great recipe😊 Still have one question though… what are the ”cloves” mentioned in the ingredients? I couldn’t find a valid translation for that… (reading this in Finland)🇫🇮
Thank you Pasi!!! 🙏🏼🙏🏼🙏🏼 Cloves are a spice. You can ask for it at most markets....
Cloves are a tiny spice of about +_1cm looks like a small pin nail with a head like a flower it is widely used in most countries of Europe India &south east Asia and Australia 🇦🇺
Yassas Ken. After your Souvlaki-recipe I tried this moussaka-recipe today. It tastet wonderful to the whole family. Thanks for that! But one question: I always thought, that there is Oregano in the Moussaka. Wouldn't that taste fine? Greetings from Germany again. Andreas
Thank you so much Andreas!!! 🙏🏼🙏🏼🙏🏼 Glad you guys liked the recipe!!! You can totally use a little oregano in the meat sauce.... it would certainly taste really good as long as you don’t add too much....
To much oil but really, the taste is delicious ... super lecker...thank you for your recipe...
Haha NEVER too much olive oil.... 😂
I ate it long time ago, then i miss my friend from Greek. Tomorrow, i will try to make it by my self. Thank you for your recipe. Salam, me in Indonesia.
hi mr ken, please gave a recipe on how to cook fytro..thanks
I sooooo love the Music!
Hugs from Brazil 🎉
Great recipe! So glad when you said you're from Canada because I wanted to ask you which olive oil you use? Recently bought a bottle that is so bitter it ruined my salad. I was raised with olive oil so I know when it tastes wrong.
Can't wait to explore your channel.
Yazoo! 😊
Opa! 😉
Thanks very much!!! 🙏🏼🙏🏼🙏🏼 Actualy I produce my own extra virgin olive oil from Greece.
@@KensGreekTable Wow ! I knew it was a really good olive oil just by its color !
Great video. I'll definitely try your recipe :)
Excellent my greek bro!
Thanks very much!!! 🙏🏼🙏🏼🙏🏼
You can replace or add zucchini instead of eggplant, works well. Always scald your milk before adding to the pot.
Good Recipe, great presentation, Thank you.
Why not add the onions first, sweat them, then garlic, no color, then add the meat. We want the onion and garlic flavors infused in the meat. if the way you did is the authentic way, then I won't argue.
It’s the way I do it lol but you can use whichever method you prefer Shane
Shane Pasha none of my Greek side add onions first. It makes a difference in taste, trust me.
Bravo 😍
Could you make corn bread? without oven? please... Elote in Spanish 😂😆❤ i Love The video and all❤
Haha thank you!!! 🙏🏼🙏🏼🙏🏼 I’ll see what I can do about the corn bread.... 😂👍✌️💪🙌
@@KensGreekTable jajaja yes, i Love The bread😍 and more The bread elote😂😂❤
That looks really good Ken..
Thank you very much!!! 🙏🏼🙏🏼🙏🏼
Hi Ken! Is ground lamb ever used in Moussaka or is ground beef traditional? I love your videos thank you!!
Hey Terry, thanks very much for your question and kind words!!! 🙏🏼🙏🏼🙏🏼 You can totally use ground lamb or beef. Whatever you prefer. Both are acceptable....
Hi Ken, can I prepare it ahead in the night and bake it in the morning , will it not affect the flavour of the moussaka ? Thank you.
Thank you for your question!! Yes, you absolutely can bake it the next day. In fact, you can even freeze it and bake it off whenever you want.....
The best I've ever had was at a little restaurant on Santorini. 2nd best probably Mykonos, 3rd Rhodes.
Looks amazing!
Thank you!!! 🙏🏼🙏🏼🙏🏼
@@KensGreekTable My friend is from Greece and she said that this is her absolute favorite dish. I want to make it for her and was looking for a very traditional recipe. Would you recommend lamb over beef? Thanks for such a great video!
You can use either one or a mixture of both. Totally up to you...
ευχαριστώ!!! Have you done a video on traditional Gemista?
Yummay 😋
Looks great. If you move that bottle of olive oil, we could see better.
Haha I know, you’re right Jan. I have a tendency of doing that. Sorry….
The olive oil you used has a great deep green color and appears to be pretty thick. I would assume it was picked early due to its deep green color, also, is it peppery? I may purchase some from you.
It’s my own olive oil that I produce from my family groves. I personally use it unfiltered but I also offer it filtered. Just a preference. It will be available for sale from my website by mid January and the fresh oil arriving in early March...
@@KensGreekTable Hello Ken! New to your channel but working on my Moussaka today, so excited, I would love to buy some of your olive oil. I am sad to say that my first trip to Greece got canceled due to the Pandemic, they say there is always tomorrow! But I have tried moussaka in a little restaurant in Long Island New York and trust me I looked at the pictures and choose your recipe based on that!! Hahaha! And here I am! Thank you so much for your step by step recipe, on my second step, the sauce!
Haha thank you so much and welcome!!! 🙏🏼🙏🏼🙏🏼 Good luck with the moussaka and let me know how it turns out.... 👍💪🙌🇬🇷
making this tonight!!!
A great deal on paper towels and you get a bang for your buck is Kirkland.
Yummy 😋
Thanks very much Suzanna!!!! 🙏🏼🙏🏼🙏🏼
I miss him so much.