How to Make Greek Moussaka the Right Way!

Mama’s Greek Cooking Episode 2: Making Moussaka. One of the hardest traditional Greek dishes there is.

Ingredient List:
·4 Yellow Potatoes

·4 Medium Eggplants

·1 lb Ground Beef

·1/2 Cup Onion
·1/2 Cup Parsley

·1/2 Cup Tomato Sauce

·1 Tsp Salt

·1 Tsp Oregano
·1/2 Tsp Garlic

·1/2 Tsp Thyme

·Olive Oil

·4 1/2 Cups Milk
·1 Cup Flour

·1 Tsp Salt

·1 Stick Butter

·2 Cup Feta Cheese & Mozzarella Mix
·1 Egg Yolk

Good morning this is Maria remember me from Mama’s Greek cooking today we’re going to make the most traditional delicious Greek food musaka no musaka musaka we have all the ingredients here and let’s go first we’re going to start by choosing the best ingredients uh I choose four um yellow potatoes medium

Siiz four medium eggplants they have to be hard and shiny that’s the first part the second part is the uh 1 lb ground beef extra Lin half cup onion half cup uh fresh parsley half cup tomato sauce 1 teaspoon salt 1 teaspon oregano half teaspoon garlic and/ teaspoon thyme you can use

Fresh garlic is the best of course and of course you use olive oil it’s Greek then we have the cream bamel which we need 4 and 1/2 cups milk we need 1 cup flour 1 teaspoon salt 100 G it’s about one stick butter you can use olive oil also that’s great

We use one cup fot cheese it’s essential and one cup mozzarella cheese it’s shed and one egg yog which is I heated it with milk first we’re going to start peeling the potatoes and cut them in a/4 of an inch slices so qu of an in is like this this is

Perfect of course we’re going to wash them and dry them use paper towel to dry them after we cut them and dry them we’re going to put the parment paper going to put arrange them in the pan and brush them with olive oil and put it in the oven for 30 minutes in

375 so we arranged them with brush with olive oil both sides we’re going to put some salt and put it in the oven for 30 minutes 375° so they’re ready we’re going to take them out of the oven so we’re going to start to arrange the potatoes that’s the first

Floor next floor is going to be Eggplants and then we’re going to set outside for now so after we soak the eggplants with water and salt we squeeze them really well and dry them with paper towel and fry them you can do in the oven but uh after all these years I

Prefer why don’t we do it in the right way so the egg BLS it’s the best when you fry them we’re ready for the eggplant a little bit olive oil you don’t need a lot just a little bit wait a little bit for the oil to heat okay we’re ready when you hear

Sizzle then it’s going to be ready yes so this is for one eggplant the recipe is for four you have to do it for four eggplants which is four servings Maybe maybe six service depends but for Greek portions it’s four so after we fry the last eggplant they have to be fried

Halfway okay halfway because they’re going to cook in the oven we’re going to arrange the eggplants on the top of the potatoes you can’t go wrong with eggplants they are are so delicious you can put extra you can make the recipe double if you have a lot of people for

Dinner just double the recipe that’s all in the end everybody’s going to thank you so we’re going to put in high heat we put some olive oil olive oil has resist in the high heat so it’s the best to cook with olive oil we’re going to start with onion half cup

Onion takes time but if you love cooking it’s worth it and you get are going to thank you we’re doing this in special occasions um especially when we have like Greek Americans visit Greece everybody loves musaka but few making it because it’s hot that’s for true so after the onions start getting

Caramelized we throw the ground Be After you your ground beef is almost done because it’s going to cook in the oven another hour we’re going to put the the rest of the Ingredients so now we’re going to put the tomato sauce The Parsley oregano salt garlic and a little bit th and we’re going to put some ground black pepper gives taste and smells so good I love black pepper I put a lot of pepper you can add some uh fresh tomato too I

Don’t have it in the ingredients but because I don’t want to be the food to be juicy CU fresh tomatoes it tend to be juicy so I us only half cup tomato sauce it’s going to be on the dry side not on the you know I don’t

Want a lot of water in the food and then really turns his Bo Kaka okay ground beef is ready I’m exhausted I’m starving guys can I have a little F Olive something I’m starving cheese now we’re going to put the ground beef on the top and then the cream which is another hard

Part but I enjoy it I love it I love musaka all the family sit together and judge you how good you made musaka and you spend like 3 hours here in the kitchen that’s why I kick their butt and be so good now we’re going to make the cream Bame

First we have to um heat the the butter after the butter is melt we turn off the heat and we’re going to put the flour slowly it’s better it doesn’t get any lumps when you do it slowly in a turn off heat otherwise it’s going to cook fast

And it’s going to make it’s going to be mess I found this way better so now we’re going to put it back on medium heat medium to low this cream needs a lot of patience but in the end you going make a beautiful dish everything needs patience Right the flour have to start uh you have to start smelling the flour has to be cooked otherwise if you put the milk too early it’s not going to be cooked it’s going to taste Funny this is the most important delicate part to be patient until the flour start gives his Aroma and then you start put the milk Slowly okay we’re going to turn the heat turn off the heat and put a little bit milk work with it and then put the rest of the Milk so now I use a whisk it’s easier to steer the cream now I’m going to put the rest of the milk again actually I’m going to keep a little bit slowly is better it it’s about 10 minutes to stir it until it gets creamy and absorbs all the milk that’s the hard

Part everything else it’s easy I put all the milk inside and slowly steer it and now it’s getting thicker now I’m going to put the cheese now get thick oh the aroma is amazing it’s chewy cheesy so good I like a lot of cheese in

My bessame but you can do it with no cheese or less cheese depends yes oh looks so good no Lums no nothing just the fet the cheese pieces so after it cools down we put the egg so the mix is it binds together after we put the egg we s a

Little bit more and it’s ready that’s it so now we’re going to put it on the top Slowly so after the oven is preheated 375 in conventional oven we going to put it in for about an hour an hour and 15 minutes good luck to me see you soon okay it’s an hour and 15 minutes I shut off the oven now let’s see what we [Applause] make it’s better to leave it uh about 30 minutes to cool down and and cuted so let’s see oh gosh looks Oh delicious it’s worth trying it and also I’m going to show you how to make Greek salad that pairs with this dish perfect see you next time thank you very much for watching all right let’s do it again mom oh wait wait wait I’m staring oh my God