Moussaka | How to make Moussaka
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- čas přidán 10. 06. 2024
- Moussaka is a traditional dish enjoyed in many countries in the Eastern Mediterranean and the Middle East, but it is most closely associated with Greek cuisine.
- The origins of moussaka can be traced back to the ancient civilizations of the Eastern Mediterranean. Early dish versions likely existed in the Byzantine Empire and the Arab world, where eggplants, tomatoes, and spices were common ingredients.
- The Ottoman Empire, which spanned a large portion of Southeastern Europe, Western Asia, and Northern Africa, played a significant role in the culinary exchange across these regions. The Ottomans introduced eggplants and tomatoes to the Balkans and Greece, which became fundamental ingredients in moussaka.
- The dish as we know it today was popularized in the early 20th century by Greek chef Nikolaos Tselementes. Tselementes, influenced by French cuisine, added a béchamel sauce to the traditional layered eggplant and meat dish. This adaptation became the definitive Greek version of moussaka.
- The classic Greek version consists of layers of sautéed eggplant, a meat sauce made from ground lamb or beef, and a creamy béchamel sauce on top. It is baked until golden and bubbly.
Turkish Musakka:
- In Turkey, musakka is typically made with sautéed eggplant, green peppers, tomatoes, onions, and minced meat. Unlike the Greek version, it does not usually include a béchamel sauce and is often served as a stew rather than a casserole.
- Variations in the Middle East can differ significantly. In some countries, moussaka is made with a base of chickpeas and tomatoes, without any meat or béchamel sauce, and is served cold as a mezze (appetizer).
- In the Balkans, moussaka might include layers of potatoes, zucchini, and eggplant. The meat sauce is usually made from ground pork or beef; some versions include a yogurt-based topping instead of béchamel.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients
For the meat sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 500g ground lamb or beef
- 1 can (400g) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine - optional - I didn't use any
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 bay leaf
For the eggplant:
- 2 large eggplants, sliced into 1cm thick rounds
- Salt
- Olive oil for brushing
For the béchamel sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk, warmed
- 1/4 teaspoon ground nutmeg - I didn't use any
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 egg yolks - optional
Preheat your oven to 190°C (380°F)
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Cook 25 - 40 mins. Big difference in time - air fryer and oven -
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I rushed to the description to see whether the recipe includes cinnamon and allspice. Yes, that's the real stuff. 👍
I also belong to the faction that starts with a layer of potatoes at the bottom.
Thank you. Best, Rik
I did the same, lol.😃
I was introduced to allspice in savory West Indian dishes years ago and love it, but cinnamon in savory preparations or added to chocolate recipes is a dealbreaker for me, 🤢 which is why I dislike certain Mediterranean and North African dishes.
I like a bit of nutmeg in the béchamel sauce. Looks excellent.
@@bonnibling Simple - don't put it in - that's easy. Thank you. Best, Rik
Hello Rik. When I was much younger I worked alongside many Greeks in a factory. As a result I was invited into their homes, and shared many home cooked meals with them. Back in the 1960s and early 1970s, Australian food was, to put it politely, ordinary. Greek cuisine blew my mind. And watching you make moussaka took me back to those times. A platefull of moussaka and a glass of chilled retsina, heaven.
Thank you. Best, Rik
My mother in the UK used to make this when i was a child and her moussaka is still the best i've ever eaten. She used huge big slices of potato so they retained alot of bite and flavour, chunky minced lamb, and plenty of white sauce. I always tried to replicate the way she made it but never quite achieved the rustic deliciousness she did.
Thank you. Best, Rik
Never had moussaka... never had eggplant... it looks worth a try
Thank you. Best, Rik
Mr.Rik
I love your swimming pool of delight!
Wow you've made this recipe so simple!
Great idea to salt and drain eggplants!
You're our "Knight in
the Shining Kitchen "!!
Always❤
Ohio
Thank you. Best, Rik
Ha! One learns something new every day! I thought Mousaka was a drink everyone drank and then danced around in a circle in Greece. now I know when I go to Greece, I eat moussaka...i don't drink it and then get up and start dancing around and making a fool of myself. Thanks for the heads up!
Lol, that is hilarious. We must be related 😂
It does sound like a perfect name for a drink!
Thank you. Best, Rik
They dance and smash plates for some unknown reason.🤔
One of my staples, my family here in Cyprus usually use pork mince or pork and beef mix. I grow my own fruit and veg and my aubergines are in season so this will be made in next few days. Looks amazing Rik.
Lovely! Thank you. Best, Rik
Not had this in years. Love the touch of parmesan in the middle. I think this will be made at the weekend with a salad & some nice crusty bread.😋....
Hope you enjoy, sounds amazing! Thank you. Best, Rik
I was taught a classic Greek way last year in a taverna on Corfu. The nana who cooked all the food used olive oil and carnation milk in the topping. I have never looked back
Thank you. Evaporated milk the best under used ingredient in the kitchen. Best, Rik
Not had this dish in many years and it is a truly wonderful dish. Now normally I wouldn't thank you for aubergines but in a moussaka it becomes a different beast for some reason. What did strike me while you made this dish was the mince ( I would normally associate lamb with moussaka but that aside), the basic mince you made, just how many dishes we use this formula for. From Italian, Indian, British, god knows. One basic base recipe with so many uses and so many end products. Mince, onions, garlic, tomatoes and the world is on the worktop.
Yes Lamb or Beef depending where you are, both used. Thank you. Best, Rik
Finally I have learned how to cut and prepare eggplant, I have avoided eggplant due to all the tiny seeds which were nearly impossible to remove .... and as I have a supply of ground lamb meat I am going to prepare the moussaka that way.
I didn't even know what this was and I'm glad I watched and learned! Going to try it for sure.
Thank you. Best, Rik
Wow. I'm definitely going to make this, now I know how. I've had it a couple of times, years ago and tried to make one, but didn't know how to prepare the aubergine. It looks absolutely delicious. Thanks for sharing, Rik.
Good luck, you got this ! Thank you. Best, Rik
I had this first at school- it was all potato then (because, who had aubergine in the 70s 😅😅) A Greek place off Bristol city centre taught me the right way to make it and I've never looked back. Great recipe, Rik
Thank you. Best, Rik
Rick, Yet another great dish simplified I have never made this dish myself mainly due to fussy eaters in the family they don't like aubergine. I will eat anything cooked properly a true foodie.
Yes, let's not overcomplicate anything on this channel -Thank you. Best, Rik
At the age of 58, I made my first Moussaka. Thank you, Rik!
Wonderful! Thank you. Best, Rik
Love moussaka I’ve always par boiled my spuds but going to try your way looks lush thanks x
Thank you. Best, Rik
MMMMmmm that looks delicious, as usual! It's kind of like lasagna with eggplant and a potato crust. YUMMY! Thanks, Rik!!! Love this!!! Only thing I would do is chuck more cheese between the layers!!! Wow. Another winner!
Thank you. Best, Rik
I'm excited.... this is a recipe I've been looking at for some time now and still haven't made it.
Thanks as always for your encouragement and guidance Rik 😊
Hope you enjoy, you got this. Thank you. Best, Rik
Uuu i love moussaka❤. I allso put potatoes in the bottom 👍👋🇫🇮
Thank you. Best, Rik
I can't wait to make this for supper tonight! Excellent teaching recipe as usual, thank you!
Hope you enjoy. Thank you. Best, Rik
Wow, I read the extensive history of moussaka that you wrote. I know you have done same for all your recipes so now going beck to read others. This is a delicious and nutritious looking dish that I will try. I wish I could be there eating your dishes when you first finish preparing them. 😎
Thank you. Best, Rik
I’m making this for my wife tonight. Thank you! looks like winter perfection.
Hope you enjoy. Thank you. Best, Rik
I’m Greek and this is exactly how mom used to make it
Thank you, George. You will know there are many variations all around the Mediterranean. Best, Rik
@@BackyardChefAnother variation of it is to put a layer of fried zucchini, too.
All the best from Greece.
Hi Rick, actually this is first, got the wife to watch this ! She didn't like aubergine so would not try it. Then whilst out shopping she announced let's buy one! Not only did it happen, she followed the recipe, using lamb mince and baking the potatoes rather than fry. Suffice to say, magnificent taste, another of your successes with us. Thanks, Malcolm
Cheers, Malcolm. Thank you. Best, Rik
Interesting take on this. The recipe I had was very simple, no meat, just aubergines. Sauce was just onions cooked with cinnamon and tomato puree. The Bechamel had three eggs and the zest of a lemon in it. I put breadcrumbs and Parmesan on the bottom and between the layers with tomato sauce. Even my husband liked it, and he'd get a little bitchy about vegetarian meals. He'd dig this version no end. Thanks, Rik!!!
I'd love to see a video of your version.
@@kathleennorton2228 Thank you, but being on film is not for me. I'm 68 years old and look like an animated corpse. The picture of me was taken when I was 47.
Sounds amazing! Thank you. Best, Rik
Not for me either! I'm a baby at 61. Feel like 71. Thank you. Best, Rik
@@thaisstone5192 I could help you with that. I'm 69. The other day I asked for a senior discount. The young lady told me that she was sorry, and that she had no idea that I was a senior, and that I didn't look like it.
First, I believe that Jesus is the fountain of life and youth.
Second, there are some amazing supplements out there.
Not everyone wants to stay young, though.
Brilliant Rik!!! Another one to add to my list of recipes. Thanks as always my friend!!! Take care.
Cheers, Alan. Thank you. Best, Rik
That looks wonderful.Haven´t eaten this for ages so will definitely be making this.Thank you.
Thank you. Best, Rik
..at last . A great recipe for Mousakka...incidentally have you had a jade stone put in your wedding ring. 😊😊
Thank you. No mate its Turquoise which is really cheap, however my birth stone and is supposed to be calming - I don't know how calming I can be without falling asleep! Best, Rik
I love Moussaka! I had it in Rhoads as well, and Mykonos and on Santorini. IMO the Santorini was the best of the three. But they were all good. On Santorini there was a restaurant at the foot of the tram that had the most incredible fried calamari we have ever had! And a HUGE platter for pretty inexpensive.
Thank you. Best, Rik
I ate Greek food from an early age, but i learned moussaka from Craig Claiborne. Just like yours. But not potatoes in his recipe. Haven't done it in years, but you are an inspiring guy. Thanks. I like your stuff
Sounds great! Thank you. Best, Rik
Pretty much as I make mine, mouth-watering Rik another winner, well done.
Cheers, Mate. Thank you. Best, Rik
I have a bunch of Grecian people living here in Southern NJ, U.S. and I am very familiar of Moussaka. I've never had it with potatoes, but your recipe looks fantastic, Rik! I have a day off tomorrow, so I'll be doing your version for my wife and daughter. Thanks for sharing this recipe!
Well done! Hope you enjoy. Thank you. Best, Rik
Just made this and I’m so thrilled. It was absolutely wonderful. Just as I remembered it from many many years ago.
Thanks for sharing. Thank you. Best, Rik
I always make mine with yoghurt instead of béchamel as it is a bit lighter but yours does look good
Sounds lovely! Thank you. Best, Rik
Hi Rik this is almost exactly as a Greek friend taught me to make moussaka, her husband was the co owner with his brothers of the famous Ellisia restaurant in London, I prob spelt that completely wrong lol. Maria cooked hers using lamb but didn't put potatoes in. I haven't made this for many years now so I think it's about time to make again. Ta very much Rik.😃👍🏼👍🏼👍🏼I just remembered Rik my friend used to whisk egg yolks into the bechemel.😃
Yes that's in the description for those who want to. Thank you. Best, Rik
Wow, this recipe made me salivate! Holy cow that looks good! Normally I make Eggplant Parmesan when I have some handy, but I think this will be my next Eggplant dish! Thanks Rik for another great video and recipe!
Thank you. Best, Rik
Looks wonderful
Thank you. Best, Rik
I loved watching it being put together, then the end result..gorgeous!
Thank you so much! Best, Rik
Looks so good! Liked the little bit of background on the dish, good job.
Thank you. I try If I can - most folks don't know what the dishes are unless they have had them before. Best, Rik
Yup, this is the moussaka I know. 100% yummyness!😋 I've been ordering it from diverse restaurants that had in on their menu's, but it never was like this one. I used to make it myself, but my oven has died on me and I haven't had time to get a new one. But as soon as I get a new over, this will probably be the first thing I make again.
Good luck! Thank you. Best, Rik
Hi Rik , I've got to say your recipe selection has been top notch lately, very diverse from snacks to mains & budget dishes too, never complicated always tasty, looking forward to what's coming. A big thank you from the redcar household
So nice of you. Thank you. Best, Rik
Did you have seconds? I woould have, looks delicious, thanks for sharing.
I did. Thank you. Best, Rik
I'm not Greek. But soon will be. Looks fabulous Rik.
Thank you. Best, Rik
I have never eaten Moussaka it looks good i can't wait to make it.
Thank you. Best, Rik
My goodness Rik, I haven't made this in years. I truly love Moussaka, I might do this with some lamb that I bought. Mouth watering. Thanks Rik!
Thank you. Best, Rik
Had this dish in Corfu and loved it, was never brave enough to make it, didn't know if you had to peel the Eggplants or not, and deffo never knew about standing them. Thank you so much Rik. Another great dinner for me to try out! 😋
Thank you. Best, Rik
Love moussaka. We have a very large Greek population here so lots to enjoy. This looks a tasty dish as always.
Thank you. Best, Rik
I love moussaka!
Thank you. Best, Rik
That looks delicious.
Thank you. Best, Rik
This is the only way I can manage to eat aubergine. They always look like huge purple jewels in the shop, so beautiful and tactile, but they are the only vegetable I’ve ever come across that I don’t like. However, in moussaka I enjoy them. I tried making it with just potato and it’s just not as authentic. I really want to love them, but haven’t managed that yet. I’ll keep trying though, just because they’re so pretty.lol
That looked delicious Rik, another winning recipe xx
Thank you. Best, Rik
One of my favourites to be honest Rik. Just as is!
Thank you. Best, Rik
Well done, sir! 'Ya did good! (Coming from a Greek) And might I add, looks to be a scrumptious dish you're eating by your reaction. I'd be same reaction to it. Love the dish.
Thank you. Best, Rik
Love this delicious dish.
Thank you. Best, Rik
never heard of Moussaka with spuds, oh well learn something new every day
Thank you. Best, Rik
Don't tell my Dad...but yours looks miles better than his Rik😋 decent filling! no scrimping on the ingredients
Shuuuuuuuuuuussssssh! Thank you. Best, Rik
@@BackyardChef he's a tight bastard with his portions mate! I wouldn't leave on an empty stomach at your house
Thank you chef Rick , moussaka is tasty & so flavoursome but with potato it soften the metallic taste of the aubergine . Its really yummy 😋👍
Thank you. Best, Rik
❤ I love this dish I cannot wait to make it thank you ❤
Thank you. Best, Rik
WOW!! This is terrific!! Brought back memories. You have great technique Rik!!! In the future would you consider doing a moussaka marathon or "Moussaka 3 Ways: Turkish / Greek / The Middle East" as 3 day series??; I'm curious about the chickpea base instead the potatoes. I've also had this with lentils instead of meat and no bechamel sauce instead it was only tomato sauce and some grated Grated Parmesan or Kefalotiri. In Greece, I have also had this as only layers of oven baked eggplants with tomato sauce and Greek yogurt and it was served cold with basal leaves as an edible garnish. On a hot summer night in Athens, I can tell you this was so delicious I didn't even want dessert just a Nescafe frappe and called it quits. Cheers from NYC!!!
Thank you. Best, Rik
You slipped up and said 'eggplant'...been talking with too many Yankees? :) Nothing tastes quite like moussaka, especially when made with lamb. Don't die without tasting this. This is an excellent version. Thanks Rik :)
Yes, mate, aubergine is another term for eggplant. "aubergine" is commonly used in British English, while "eggplant" is used in American English. Both refer to the same vegetable, known for its deep purple colour and versatile use in cooking. Thank you. Best, Rik
In Australia, we've always called it eggplant. Sometimes aubergine, but mostly eggplant.
My favorites all through this dish 😋
Thanks for showing how to bring them together ❤️
Thank you. Best, Rik
I have only had moussaka once and liked it. I dont know why I haven’t made it myself as it looks delicious Rik! Perhaps I thought it would be too difficult. But you show clearly how to make it and it isnt hard at all! So.. another ‘must make it soon’ recipe! Thank you…❤ Oh, and all these years I have made my sauce exactly as you have but didnt know it was called bechamel… 😂
Thank you. Best, Rik
I liked seeing you clean your plate, good work Rik.
Thank you. No waste here! Best, Rik
So delicious 🎉
Thank you. Best, Rik
Fabulous 😊
Thank you. Best, Rik
Made this yesterday it was fantastic, thank you.
Thank you. Best, Rik
Another favourite of mine, thanks Rik
Thank you. Best, Rik
i make mine a little different, i like your way, cooking eggplant in oven, and pre cooking potatoes! I use different spices in my meat sauce, following my grandma and my mum's way and also add a couple of beaten eggs to my bechamel sauce!
Thank you. Best, Rik
Slurp. That looks great.
Thank you. Best, Rik
Look at that! 😋
Thank you. Best, Rik
That is amazing. Thank you, Rik! Great cooking top tips as always. 👌
Thank you. Best, Rik
Very nice. It looks delicious . As a Greek,I have only had this a few times as I'm not a fan of eggplant.My mum makes the penne version called "Pastichio" which is so delicious ,she only rarely makes it, otherwise we would explode.Maybe a future video? It is pretty much the same dish,but with the eggplant and potato replaced with Penne pasta.Pastichio is the Greek lasagne.
Put it this way, if I was due to be executed , my final meal would be pastichio.
Thank you. Best, Rik
I cheat and use a Greek herb mix from a Greek cafe. But otherwise just love this dish mmmmm
Thank you. Best, Rik
Never had egg plant but i will be having a go at this recipe
I've got the same passion as you for Eating 😊
Thank you. Best, Rik
Oh lovely Rik, thank you 👍
Very welcome. Thank you. Best, Rik
Here's a healhier option. I never pre-salt my aubergines in Australia. They don't need it. Use a rigged grill on high heat on the stove and brush olive oil on, and lightly salt one side of the aubergine. Grill till you've got nice grill marks and flip. The aubergine should be limp but not overcooked. The aubergine will taste fantastic.
Great tip! Shame we don't have the grill eh! Thank you. Best, Rik
@@BackyardChef you could always use this method in a non stick frypan. Lightly brown or you will overcook the aubergine.
Aubergines have had the bitterness bred out of them.....miss the brining stage out
I followed your recipe! It was amazing!!!
Glad you liked it!! Thank you. Best, Rik
Love greek food. I have a mate from greece greek pork belly is nice rick 😋
Thank you. Best, Rik
Lovely yum yum
Thank you. Best, Rik
Oh yeah, baby! I'm making this come the weekend! Lasagna, eat your heart out! I'll use potatoes for the bottom layer, but sweet potatoes for the middle layer, can't wait!
Thank you. Best, Rik
That looks flipping delicious Rik. Can I ask the size, and where you got your Air fryer oven?
Here you go - Air fryer amzn.to/3QRaC3F Thank you. Best, Rik
Thank you for always sharing with us 👌❤️🙏
Thank you. Best, Rik
Look
At
That!
👍🏻
Thank you. Best, Rik
As one of Greek decent (father's side) - I approve!
Thank you. Best, Rik
Looks delish, might try this x
Thank you. Best, Rik
I made eggplant lasagna which looked very similar to this, no potatoes, but this looks soooo good. I'm going to have to make this. Thank you sooo much for sharing, and I am so glad I came across your channel.
Thank you. Best, Rik
Looks yummy 😋😋🇦🇺💜
Thank you. Best, Rik
looks delicious
Thank you. Best, Rik
Amazing mmmmm❤
Thank you. Best, Rik
Omg yummy yummy. Love moussaka. Who am I kidding Rik I love nearly every damn thing you cook lol. Thanks for everything. Your channel is amazing. Take care. Have you done a receipe for pickled pork. Picked some up in a vacuum packed bag at supermarket. So excited being googling how to cook it. Pressure cook or stove top. .??
Thank you. Best, Rik
Nice job Rik , if you do requests mate can you do Toad in the Hole please with a big Yorkshire pudding . 😁😁🤘🤘🇹🇭🇹🇭
2 versions on the channel already. Thank you. Best, Rik
Ooh, you're getting fancy with the video editing. A little slo-mo slicing. I love it. ❤❤❤❤
I've missed you, rik. We had to bid farewell to my Aunt Cheryl. It was a long long drive, but im glad i was able to get there.
I hope you know that my words are always written with love. I hope you know there is no sarcasm in my heart.
❤❤❤
Thank you. Best, Rik
No worries. Thank you. Best, Rik
Very nice! I was wondering if you could have some texmex or authentic Mexican dishes. I'm from Oklahoma and that was a night out for my family. I learned how to make home made salsa now need a good refried bean recipe or enchilada etc. Home made tortillas.
Thank you. Best, Rik
A nice straightforward recipe. I love the tip regarding draining the aubergines in a upright position. I'm one for making things easier. For my potatoes I substituted good quality (McCains) chips done in the air fryer whilst preparing the aubergines. No hot oil etc.....
I'm wonering why you used Parmesan cheese? Is it the standard for an authentic Moussaka?
I NEVER make anything authentic - you will not see anything on this channel marked up authentic - NOTHING is authentic its a con from youtubers. Give the same recipe to 100 chefs/cooks and they will all make it their way - so how on earth can anything be authentic - the most ridiculous word used in cooking! Thank you. Best, Rik
❤❤❤❤😊
Thank you. Best, Rik
This looks delicious! I love moussaka but I peel the eggplant and the potatoes. I don't like the texture of the peels. 😏
Thank you. Best, Rik
Made!
Thank you. Best, Rik
This has inspired me to make it for my partner but without the spud, maybe with a cracked egg or two on top 😋
Great dish though...
Thank you. Best, Rik
👍👍
Thank you. Best, Rik
👍🏻🙌🏻🙏
Thank you. Best, Rik