Cheesy, meaty, layered goodness in the form of the Greek Moussaka
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- เผยแพร่เมื่อ 5 พ.ค. 2023
- Moussaka - the Greek God of Bakes. It’s a sure way to fill the bellies of your friends and family or meal prep for the week while sticking to a tight budget! Enjoy this delicious, cheesy, beefy dish!
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Moussaka
Ingredients
- 2 red onions, diced
- 3 cloves garlic, diced
- 1kg lamb mince
- 3 tbsp olive oil
- salt and pepper to taste
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 200ml red wine
- 700g jar of tomato passata
- 120g butter
- 120g flour
- 1L milk
- 150g grated Kefalotyri cheese (or parmesan if you can't find it)
- 1/4 nutmeg ground
- 2 large (or 3 medium) eggplant, sliced 1.5cm thick
- 5 medium-sized potatoes, sliced 1cm thick
Method
1. Start by seasoning the eggplant on both sides and drizzle with oil, then place them into a 180c oven for 25-30 minutes.
2. Next repeat with the potato and cook in the oven for 30-35 minutes or until cooked through.
3. Heat 3 tablespoons of olive oil in a large pot, then add the onions and a pinch of salt. Cook for 5 minutes before adding the garlic and cooking for 3-4 minutes.
4. Add to ground lamb mince and stir to break it up.
5. Cook the lamb mince for 6-7 minutes, stirring occasionally, and season with salt and pepper, bay leaf and cinnamon stick.
6. Add the red wine and tomato purée to the pot, stir well and once the wine has reduced, add the tomato passata.
7. Stir the tomato well, put the lid on and cook for 25-30 minutes on low, stirring occasionally.
8. For the white sauce, melt the butter in a medium pot over medium heat.
9. Once the butter has melted, whisk in the flour and cook for 2-3 minutes.
10. Pour in the milk and whisk until smooth. Once it starts to simmer, add the nutmeg and 2/3 of the grated cheese.
11. Stir this one last time until smooth.
12. To assemble the Moussaka, start by laying all the potato on the bottom, followed by the potato and then the red meat sauce and finally the white cheese sauce.
13. Sprinkle the rest of the cheese over the top and bake at 180°c for 40-45 minutes or until golden brown.
14. PS. It's better the next day!
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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 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
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.
We have greek friends who own a restaurant here in Germany and they put quite a thick layer of the white sauce on top, at least double of what you have there. They actually mix in an egg yolk or two to make it hold its shape after cooking.
Just as an inspiration for others here. I personally love having a lot of the bechamel, but whatever floats your boat.
I'm not grek but I have always used the egg yolk in the bechemal as well. It makes it kind of rise in the oven and you get a slightly different textural experience to the italian Lasagne. Talking about Lasagne I always layer the aubergines/meat a couple of times but that might be a hangover from lasagne tbh.
@@GreenZerg Great stuff though and egg definitely makes dough or whatever else rise in the oven!
I'm gonna try that. Ty
As a Greek I can't imagine my life without Mousaka! It's one of my favorite traditional dishes. I highly recomend you to make Dolmades and other Greek traditional foods like Gyro, Spinach Pie etc...
Nutmeg in the bechamel is an absolute must here in Greece, Andy! Looks fab though, love your channel.
No it isn' t a must. May be in your family but not everyone uses it or likes it...
@@dimitratsantaki5179 Δεκτό
Συνήθως όλοι βάζουνε μοσχοκάρυδο, μέχρι και σε ξένες κουζινες
I’ve tried nutmeg in the béchamel and enjoyed it.
Sometimes even make a ‘fluffier’ top layer with just milk & semolina (4:1)
@@dimitratsantaki5179 wrong.... It must have nutmeg.
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
Andy, you did it again! Bravo! I recommend a little fresh-grated nutmeg in the bechamel. Α Greek friend, Demetrios.
This looks soo good 🤤
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!
My ultimate comfort food! Thanks Andy.
This looks amazing and so simple thank you for sharing I can't wait to make it for my family.
I made this after I saw the short! I used ground beef and pecorino in the white sauce. It was absolutely amazing!
My favorite dish!!!! I love Greek cuisine!!!! Thanks for the nice recipe
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 absolutely adore Moussaka. One of the world's great dishes in my opinion.
Super yum! One of my favourite dishes. You explain it so clearly, thank you.
One of my favourites!!
That looks Delicious!!!!
Thank you, Chef! Looks like my new winter dish has arrived.
Andy, so glad I found your channel this year. Always awesome content.
Looks like perfection!
Looks nuts! Thanks Andy!
Hello Andy, I have already made this recipe 2 times and each time is just perfect! Thank you!
Looks awesome, I will try preparing this dish!
Looks awesome Andy! Bring on more Greek recipes and Mexican!
I haven’t made this in ages. Thanks for your version and I am going to have to do some shopping soon.
I love that such a good chef is representing are cuisine so well greetings from Greece
That looks awesome! Deffo gonna try this one
Look really good
Love your show Andy. Thanks for the greate video!
Looks delicious
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
Definitely making this , ty Andy
YUM! Love your work Andy!!!
On of my top 10 favorites
Very delicious thank you so much🙏😋😋💐🥰👍
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.
Looks Yummy!
Just made this, using you recepie! Fantastic😇
Oh my days, delicious
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!
I admire you for incorporating the potato into another video! Great job
Andy, this looks awesome, my friend!
I have that corningware baking dish, which means I should definitely try this dish 🤤 😋
You are a star. Love your cooking.
Thank you!
Thank you CHEF !!!!
Looks D E L I C I O U S❣️
wow amazing dish
Looks awesome chef! Never had this before, but I think we will soon thanks to you!
Made this tonight Chef! It was really good! Thanks again.
So glad Andy paid respect to the true origin of this great dish
Bravo, Andy!
Bravo!!!
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.
Oh moussaka! You are fearless, Chef!
Tried it last night using pork mince (that's all I had). It was delicious, thank you!
Wow
From all culinary videos I have watched, u r the coolest, simplest, and of course the best!
Well done!
Thanks legend!
I cooked my first mousaka yesterday, inspired by your short video! 😂 Such a coincidence.
Im going to use some of this newly acquired knowledge for my next rendition though!
Looks amazing & delicious! Peace! ❤
Thank you!
Very interesting, I can't wait to try.
Moussaka is also lovely with a layer of zucchini. Love your TH-cam channel!
I was looking for a Moussaka recipe from someone I trusted, scrolled past Jamie Oliver and straight to Andy
We just made this - INSANELY tasty! The potatoes are magic! 🤯🤯🤯
That looks delicious. I wonder if I can get some of the pickies in my life to try eggplant.
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!
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
just put mine in the oven, and it’s looking fantastic
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 ❤❤❤
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. 😊
Andy the legend
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. 😋😋😋🙏❤🙏❤🙏
i’m doing this!!
Mate that was fantastic, I used beef and my own passata, family smashed it.
I Like your recipe bro 😋❤️
Aaaah
Eggplant and cheese. The two main food groups!
Andy, you should try veggies that act as faux meat like jackfruit and plantain.
And love to see weird savoury combos revolving around coffee and tea!
Exellent mousaka! Bravo!! I would like to see you make a paella rice as well, I think Babe will like it...
Hi andy...
From dubai privat yacht
did moussaka to day ..that is mucht palatable. More then What i was expect
Thank you for recipe ❤️🙏
I might have to make this tonight... it's been quite a few years since I've had it.
Yummy me want this
it looks incredible and almost like the Greek version of shepherds pie
I needed a good mousakka!
Like my mums. Great job.
Love a bit of dried mint in with the mince.
First tried it on my trip to Cyprus - my mind was blown right away🫠
Yummy 😋😋
It’s in the oven for tomorrows dinner. A very easy meal to make. Cheers
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
ΤΕΛΟΙΟ PERFECT
I had the experience of trying this dish in Volos and what an experience 😮💨
This looks amazing, loving your content Team Andy Cooks
That's my best seller last Christmas with my big family. ❤️💕
It's such a great dish!
definitely chef!
Takk!
Thank you for re-visiting this dish! I love moussaka and love the potato layer. Yours looks fabulous! So…what time should we be there for dinner?? Lol..
Have you ever made British breakfast pies? If not it's really worth it 😋.
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?
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.
Knocked it for 6 once again…..love your work!!
Thanks legend!
You beauty! Top notch 👌
🙏
How many countries call aubergines = brinjals = eggplant I'd love to know this just for interest sake, in South Africa, we use the word aubergines & brinjals never eggplant, I want to have Moussaka again its awesome food and this looks so good.
🇺🇸 Overwhelmingly Eggplant
Yes, true. It's always brinjal and 🍆 aubergine
Greek grandma approved
🙏