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.
@@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.
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!!
I learned to make this dish on Corfu (not known for its food culture mind you, but the teacher was well traveled) and it was oregano, not thyme with her meat sauce and nutmeg in the bechemel, not bay leaf. The bechemel was also a bit more stodgy. I do love the changes you made by using the oven to roast the potato and aubergine. I think that gives more umami and less of the greasy quality that some moussaka dishes can have. My teacher (mother-in-law) used to joke that all Greek cooking was aimed at forcing women to stand in the kitchen as long as possible. I think your recipe is a very good interpretation and does free up a lot of time. ;-)
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...
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
Great job Andy! A few things to improve on / try out: 1. Adding a bit of grated Nutmeg to the bechamel is a MUST in Greece and essential for recipes like Moussaka or Pastitsio! You need to try it, its amazing! 2. Frying the potatoes after baking is optional but my Γιαγιά swears by it! Definitely a must try! 3. Finally, adding breadcrumbs to the top before baking is also optional but its an amazing tipp you must try!
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.
Not Greek, but I usually use a Mornay sauce for my moussaka. Mornay sauce is a cheesy variation on béchamel sauce. Béchamel as a base (don't forget the nutmeg), egg yokes and cheese. For the cheese part I would go for gruyere :-) . Just for your inspiration. ❤
Yes, I add eggs for that little rise and set for the béchamel, I have always been under the impression that was the 'proper' way for moussaka. Either way, this is a favourite and I prefer it to lasagne (a given I guess since I love eggplant).
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
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! 👍🏻
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!
You know what I love about Andy’s videos? He doesn’t give us measurements during the video. He has them in the description, but cooking is all about *feeling* and that’s what makes it an art.
hei Andy! I am following you for quite a while now and fell in love with your content. And today I cooked your first recipe (this Moussaka) it is absolutely amazing! It just has everything. Fantastic! Love it.
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 🧑🍳
I'm really happy to see an Egyptian meal here so i suggest you to use the Egyptian way to make "meskaa" and I'm sure you will be impressed by the result good luck
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.
Same with paksiw, any fish but I recommend macharel, some with vinegar and more garlic but, for me kamias to make it sour chef, im. From cebu by d way😊
Thanks for the Moussaka recipe. It looks delicious. Never thought to use lamb in mine. I will have to give that a try. Many years ago I picked up a book on the Southwestern cooking of France by Paula Wolford. She used to say the cooking of this region was the antidote to American fast food! I once cooked her Cassoulet, and it took four days! It was amazing, my family loved it. I was hoping you might have a decent Cassoulet recipe that does not take four days, Maybe trim a couple of days off. Thanks to you and your team for all the great videos.
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. 😋😋😋🙏❤🙏❤🙏
Eggplant on the grill for Moussaka is excellent as you get a nice smoke flavour and not a traditional grease mess. I have done this in the oven but I do prefer to grill the eggplant now:) Still do potato in the oven like you did.
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 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 !!
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. 😊
Luuurrrve me a good moussaka, but mine definitely ain't "Traditional". We're not big fans of eggplant, so I use 1 layer of regular 'tater & 1 layer of sweet 'tater. I'm also quite lucky in that I have a bit more time up my sleeve for my kitchen exploits, so instead of using lamb mince, I slow-roast a lamb shoulder over tomatoes, onions, oregano & red wine. I sometimes also chuck in a red capsicum if I have one laying around to use up. "Pull" the lamb, blitz the tomatoes etc & simmer down to a sauce consistency and, you get the idea....... Always enjoy your videos, keep up the good work.
Mom used to make this but used mash instead of roasted potatoes. She hid the eggplant in the mash clever lady. We loved this growing up and couldn't figure out why our "moussaka" never tasted like hers until she revealed the eggplant thing.
Im wondering Andy if you can make traditional Silesian dish - Śląska Rolada z kluskami i modrą kapustą - please LET me know if you would need a recepie
Great dish, I love a moussaka! Akis has a video where he cooks everything in one pan and it's made moussaka so much easier for me.😮 Cook potatoes for 30 mins, add aubergine and cook for 30 mins. Add sauce and topping and cook until done. Saves pans too.
Very close to the 🇬🇷 recipe Andy! Some tips that will make a difference: - Nutmeg - Let it sit ~1.5h before serving - Can be also made the night before and keep it in the refrigerator for next day. Mousaka needs a lot of preparation and it will save you time.
@@nikkigbsd 😂 Totally understood and acceptable if you are alone. If it is cooked during a Sunday lunch though; believe me you will torture yourself trying to serve the Mousaka pieces !
@@dkoppenol I use "kefalotyri" a greek goat/sheep milk salty hard cheese. Permesan is a good alternative. You may try feta which can be found in most supermarkets, but you won't get this nice crust and you also get extra moisture which can make béchamel sauce a bit soggy.
Definitely trying this one at home now :) Have you made anything from the Southern USA? Biscuits & sawmill gravy, or Ozark chocolate rolls, hamburger soup, or hashbrown casserole?
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
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!!
I absolutely adore Moussaka. One of the world's great dishes in my opinion.
As an Aussie, imo it is better than lasagne.
Shhh... don't tell the Italians 😊
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!
I learned to make this dish on Corfu (not known for its food culture mind you, but the teacher was well traveled) and it was oregano, not thyme with her meat sauce and nutmeg in the bechemel, not bay leaf. The bechemel was also a bit more stodgy. I do love the changes you made by using the oven to roast the potato and aubergine. I think that gives more umami and less of the greasy quality that some moussaka dishes can have.
My teacher (mother-in-law) used to joke that all Greek cooking was aimed at forcing women to stand in the kitchen as long as possible. I think your recipe is a very good interpretation and does free up a lot of time. ;-)
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...
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
Great job Andy!
A few things to improve on / try out:
1. Adding a bit of grated Nutmeg to the bechamel is a MUST in Greece and essential for recipes like Moussaka or Pastitsio! You need to try it, its amazing!
2. Frying the potatoes after baking is optional but my Γιαγιά swears by it! Definitely a must try!
3. Finally, adding breadcrumbs to the top before baking is also optional but its an amazing tipp you must try!
I was looking for a Moussaka recipe from someone I trusted, scrolled past Jamie Oliver and straight to Andy
Of note. The Jamie Oliver video is actually a Greek guy and it's quite delicious
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
Not Greek, but I usually use a Mornay sauce for my moussaka. Mornay sauce is a cheesy variation on béchamel sauce. Béchamel as a base (don't forget the nutmeg), egg yokes and cheese. For the cheese part I would go for gruyere :-) . Just for your inspiration. ❤
Yes, I add eggs for that little rise and set for the béchamel, I have always been under the impression that was the 'proper' way for moussaka. Either way, this is a favourite and I prefer it to lasagne (a given I guess since I love eggplant).
Love watching your recipes ❤
Hello Andy, I have already made this recipe 2 times and each time is just perfect! Thank you!
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
He's a fare dinkum Aussie cook ~ opps. My bad. Aussie chef.
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! 👍🏻
Andy, you did it again! Bravo! I recommend a little fresh-grated nutmeg in the bechamel. Α Greek friend, Demetrios.
My favorite dish!!!! I love Greek cuisine!!!! Thanks for the nice recipe
Bravo!!!
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
So glad Andy paid respect to the true origin of this great dish
Andy the legend
In Bulgaria we are making it with cubed potatoes only and it is better that way especially topped with some plain yogurt.
I despise eggplant, but I made this anyways. It was very delicious. I highly recommend. Put your culinary trust in Andy.
The cut was a thing of beauty... a Greek Moussaka is on my list of things to make... ASAP.
Looked amazing! bet it tasted even better.
Okay; I'm going to try this with Roo mince!
Tried it last night using pork mince (that's all I had). It was delicious, thank you!
My ultimate comfort food! Thanks Andy.
You know what I love about Andy’s videos? He doesn’t give us measurements during the video. He has them in the description, but cooking is all about *feeling* and that’s what makes it an art.
hei Andy! I am following you for quite a while now and fell in love with your content. And today I cooked your first recipe (this Moussaka) it is absolutely amazing! It just has everything. Fantastic! Love it.
One of my favourites!!
A pinch (no more) of nutmeg is always great in a cheese sauce. ❤
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.
Hi andy...
From dubai privat yacht
did moussaka to day ..that is mucht palatable. More then What i was expect
Thank you for recipe ❤️🙏
Very delicious thank you so much🙏😋😋💐🥰👍
I admire you for incorporating the potato into another video! Great job
Love your show Andy. Thanks for the greate video!
from a greek, you did a good job BRAVO
I made this after I saw the short! I used ground beef and pecorino in the white sauce. It was absolutely amazing!
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!
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.
Love a bit of dried mint in with the mince.
Wow
From all culinary videos I have watched, u r the coolest, simplest, and of course the best!
Well done!
Thanks legend!
Andy, this looks awesome, my friend!
Bravo, Andy!
Andy, so glad I found your channel this year. Always awesome content.
I'm really happy to see an Egyptian meal here
so i suggest you to use the Egyptian way to make "meskaa" and I'm sure you will be impressed by the result
good luck
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.
Super yum! One of my favourite dishes. You explain it so clearly, thank you.
I haven’t made this in ages. Thanks for your version and I am going to have to do some shopping soon.
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!
Same with paksiw, any fish but I recommend macharel, some with vinegar and more garlic but, for me kamias to make it sour chef, im. From cebu by d way😊
Thanks for the Moussaka recipe. It looks delicious. Never thought to use lamb in mine. I will have to give that a try.
Many years ago I picked up a book on the Southwestern cooking of France by Paula Wolford. She used to say the cooking of this region was the antidote to American fast food! I once cooked her Cassoulet, and it took four days! It was amazing, my family loved it.
I was hoping you might have a decent Cassoulet recipe that does not take four days, Maybe trim a couple of days off. Thanks to you and your team for all the great videos.
Oh I hope he does a classic Cassoulet that would be amazing
4 days! Geez Louise! I like to slow cook but that’s next level. Was it actually worth it?
Second time ive made this - perfect all the time, thank u.
Greek is best ❤
You are a star. Love your cooking.
Thank you!
Just made this, using you recepie! Fantastic😇
Thank you, Chef! Looks like my new winter dish has arrived.
I am doing this one tomorrow. LOVE Moussaka.
Looks nuts! Thanks Andy!
This looks amazing and so simple thank you for sharing I can't wait to make it for my family.
YUM! Love your work Andy!!!
Thank you CHEF !!!!
Oh my days, delicious
Looks awesome, I will try preparing this dish!
This looks soo good 🤤
Looks awesome Andy! Bring on more Greek recipes and Mexican!
Very interesting, I can't wait to try.
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. 😋😋😋🙏❤🙏❤🙏
Oh moussaka! You are fearless, Chef!
Eggplant on the grill for Moussaka is excellent as you get a nice smoke flavour and not a traditional grease mess. I have done this in the oven but I do prefer to grill the eggplant now:) Still do potato in the oven like you did.
On of my top 10 favorites
Looks like perfection!
First tried it on my trip to Cyprus - my mind was blown right away🫠
Definitely making this , ty Andy
That looks Delicious!!!!
That's my best seller last Christmas with my big family. ❤️💕
It's such a great dish!
definitely chef!
Look really good
I have that corningware baking dish, which means I should definitely try this dish 🤤 😋
Like my mums. Great job.
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. 😊
Knocked it for 6 once again…..love your work!!
Thanks legend!
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
Moussaka is also lovely with a layer of zucchini. Love your TH-cam channel!
Looks Yummy!
wow amazing dish
Soggy Base Mitch!...Next-level comedy there.
We just made this - INSANELY tasty! The potatoes are magic! 🤯🤯🤯
Luuurrrve me a good moussaka, but mine definitely ain't "Traditional".
We're not big fans of eggplant, so I use 1 layer of regular 'tater & 1 layer of sweet 'tater.
I'm also quite lucky in that I have a bit more time up my sleeve for my kitchen exploits, so instead of using lamb mince, I slow-roast a lamb shoulder over tomatoes, onions, oregano & red wine.
I sometimes also chuck in a red capsicum if I have one laying around to use up.
"Pull" the lamb, blitz the tomatoes etc & simmer down to a sauce consistency and, you get the idea.......
Always enjoy your videos, keep up the good work.
Looks D E L I C I O U S❣️
Mate that was fantastic, I used beef and my own passata, family smashed it.
Mom used to make this but used mash instead of roasted potatoes. She hid the eggplant in the mash clever lady. We loved this growing up and couldn't figure out why our "moussaka" never tasted like hers until she revealed the eggplant thing.
I had the experience of trying this dish in Volos and what an experience 😮💨
Im wondering Andy if you can make traditional Silesian dish - Śląska Rolada z kluskami i modrą kapustą - please LET me know if you would need a recepie
A good idea is to dip bread in the juice at the bottom 😋
Looks delicious
Great dish, I love a moussaka! Akis has a video where he cooks everything in one pan and it's made moussaka so much easier for me.😮 Cook potatoes for 30 mins, add aubergine and cook for 30 mins. Add sauce and topping and cook until done. Saves pans too.
This?
th-cam.com/video/Z_GcsR7Q99s/w-d-xo.html
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 .
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 ❤❤❤
That looks delicious Andy. Have you tried adding egg yolks then whipping the whites and adding to the bechamel sauce, gives it a good firm layer.
I add a whole egg
That looks awesome! Deffo gonna try this one
Very close to the 🇬🇷 recipe Andy!
Some tips that will make a difference:
- Nutmeg
- Let it sit ~1.5h before serving
- Can be also made the night before and keep it in the refrigerator for next day. Mousaka needs a lot of preparation and it will save you time.
I understand resting time but my belly can't endure 90 minutes of torture 😢 I'm human not Achilles
@@nikkigbsd 😂 Totally understood and acceptable if you are alone. If it is cooked during a Sunday lunch though; believe me you will torture yourself trying to serve the Mousaka pieces !
What is the Greek cheese you would use?
@@dkoppenol I use "kefalotyri" a greek goat/sheep milk salty hard cheese. Permesan is a good alternative. You may try feta which can be found in most supermarkets, but you won't get this nice crust and you also get extra moisture which can make béchamel sauce a bit soggy.
might be a dumb question but... isn't it cold after 1.5h or do you reheat it ?
Definitely trying this one at home now :) Have you made anything from the Southern USA? Biscuits & sawmill gravy, or Ozark chocolate rolls, hamburger soup, or hashbrown casserole?