How to make Moussaka from scratch | Amazing Greek recipe

Thank you for watching my “How to make Moussaka from scratch” recipe video. I hope you enjoy

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Today I am showing how to cook an amazing Greek recipe

Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.

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Timestamps

0:00 Introduction
0:08 Opening
0:20 Ingredients
0:44 Vegetables
2:01 Ragu
3:20 Bechamel sauce
3:48 Layering
4:55 Baking
5:00 Final words

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Ingredients:

3 eggplants
5 large potatoes
150 ml olive oil
1 large onion
6 cloves garlic
5 tbsp tomato paste
500 g ground beef
2 cans of tomatoes
1 tsp thyme
1 tsp rosemary
1/2 tsp cinnamon
150 g Pecorino cheese
Salt
Pepper

– Béchamel Sauce –

80 g Butter
100 g four
800 ml milk
1/2 tsp nutmeg
Salt
Pepper

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Music:

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Hello guys and welcome back to my channel.   Today’s video is taking us to Greece.  We’re making moussaka. Let’s go. And here are the ingredients. You’re gonna  need: tomato paste, garlic, cinnamon,   thyme, rosemary, and an onion. Tomatoes in  a can, and ground beef. Potatoes, eggplant,  

And freshly grated pecorino cheese. And then for  the Béchamel sauce you’re gonna need: milk, flour,   butter, and some nutmeg. Alright. We’re going  to start with our potatoes and eggplants. I   just heated up a pan with some oil. I’m going  to fry my potatoes on both sides until golden  

Brown. Make sure you cut your potatoes to about  an equal size and then wash them and pat them   dry before putting them in the hot oil. That way  there won’t be any starch left on the potatoes.   Alright. The potatoes are ready. Now we’re  going to take our eggplant and fry them as well.

After you slice them and before you put them  in the oil you want to season them with salt   and let them sit for about 15 minutes and then  pat them dry before you put them in the pan.   Moussaka was created in 1920s by Nikolaos  Tselementes and I hope I’m not butchering  

That name. This dish is very common in the  Balkans and Middle East with many local and   regional variations. Also make sure that  you season your potatoes with a little bit   of salt after frying. The eggplants don’t need  any extra salt because we put some salt on to  

Get rid of the extra water in the eggplants  before frying. Now we’re taking the same pan   to make our ragu. I’m adding my onions to the  pan. Let that saute for about two minutes,   then you want to add your garlic   and crumble in your beef as well. Season everything with salt and pepper.  

To me moussaka is like the Greek lasagna.  I mean it’s very similar. Don’t you think? Next we’re going to add the tomato paste. The  tomato paste helps to thicken up the sauce later   on and adds a little more tomato flavor. Give  that a mix and let the tomato paste caramelize.

When the tomato paste starts to caramelize you  want to add your thyme, rosemary and cinnamon.   Here’s the difference to the lasagna ragu. I mean  you wouldn’t add cinnamon to an Italian lasagna,   right? Then add your tomatoes, give that a mix and  let that cook for about 20 minutes on medium heat.  

By letting it simmer for 20 minutes all  the flavors will become one and it will   be a nice and delicious ragu. Next you want  to heat up a pot and then add your butter   and flour. When your butter and flour has  formed to a dough you want to add your milk.  

Next you want to season your Béchamel sauce with  your nutmeg and some salt and pepper. Keep an eye   on your Béchamel sauce. It thickens up really  really fast and that will lead to burning and   that will lead to a very bad tasting sauce. Our  sauces are ready. We’re going to assemble our  

Moussaka now. Take a baking dish and then layer  your eggplant on the bottom of the baking dish. Then we’re going to add our potatoes. We’re  basically just layering our vegetables and sauces.   Next we’re going to add a layer of our ragu.  If your ragu is a little too liquidy you can  

Always add a little more tomato paste to  thicken up the sauce before layering and   if your ragu is a little too thick just add  a splash of water. Next we’re going to repeat   the steps. Starting with the eggplant and then  the potatoes and then another layer of the ragu.  

Next we’re going to add our Béchamel sauce.  Really add a nice and thick layer of Béchamel.   It’s kind of like a cloud when you bite into  it. Last but not least you want to add your   cheese right on top and then preheat oven to  about 180 degrees Celsius or 350 Fahrenheit.  

Pop it in the oven and bake  it for about 40 minutes.   And here it is: my moussaka. If you’ve  liked this video please smash a huge   thumbs up and don’t forget to subscribe  to my channel. Thank you for watching.