How To Make Greek Moussaka Akis Petretzikis
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Date: 2020-05-11
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Comments and reviews: 10
Sanchez
A lot of southeastern europe/balkan dishes (so ottoman, slav and hellenic) are really great when baking the veggies instead of deep or shallow frying them. You just get more vegetable taste rather than drown everything in that heavy oily aroma, which is not even particularly pleasant after the oil has been heated to frying temperatures. Dishes like the Moussaka used to be quite manly dishes because of all the calories, but made in this modern way you can easily eat them during a hot summer as well. Grandmothers are not going to agree, but it really is just better this way.
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A lot of southeastern europe/balkan dishes (so ottoman, slav and hellenic) are really great when baking the veggies instead of deep or shallow frying them. You just get more vegetable taste rather than drown everything in that heavy oily aroma, which is not even particularly pleasant after the oil has been heated to frying temperatures. Dishes like the Moussaka used to be quite manly dishes because of all the calories, but made in this modern way you can easily eat them during a hot summer as well. Grandmothers are not going to agree, but it really is just better this way.
reply
Markus
I only ever had Moussaka from a catering company that was doing lunches at my work. It was always greasy to the point of sogginess and way overcooked. I made this recipe tonight (with some additions and mistakes) but it was fantastic. I hate deep frying at home so baking the veggies is just ideal. Turned out really well.
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I only ever had Moussaka from a catering company that was doing lunches at my work. It was always greasy to the point of sogginess and way overcooked. I made this recipe tonight (with some additions and mistakes) but it was fantastic. I hate deep frying at home so baking the veggies is just ideal. Turned out really well.
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Keith
It really is important to pull the bitterness out of the eggplant with salt first, the difference between pro and ignorance. Another pro tip, add an onion peak to your milk and simmer before building your bachemel. His layering leaves a lot to be desired. I've been making moussaka longer than he's been alive.
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It really is important to pull the bitterness out of the eggplant with salt first, the difference between pro and ignorance. Another pro tip, add an onion peak to your milk and simmer before building your bachemel. His layering leaves a lot to be desired. I've been making moussaka longer than he's been alive.
reply
Tomasz
since I saw this video I make moussaka like this all the time (sometimes add carrots or esparagus or other seasonal veggies. Its always grest, tasty and its healthy. Im also mixing meat of different kinds. Making one today. Your all recipes are great and delicious Akis!
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since I saw this video I make moussaka like this all the time (sometimes add carrots or esparagus or other seasonal veggies. Its always grest, tasty and its healthy. Im also mixing meat of different kinds. Making one today. Your all recipes are great and delicious Akis!
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Kevin
He said healthy? Hmmm so so because a lot of olive oil and the bechamel Sauce! Tasty? Im sure its delicous! And quick? Nahh just 60 min for the vetables and then the meat + the bechamel sauce and of course At least Back in the oven for 30 min! So for me it isnt quick
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He said healthy? Hmmm so so because a lot of olive oil and the bechamel Sauce! Tasty? Im sure its delicous! And quick? Nahh just 60 min for the vetables and then the meat + the bechamel sauce and of course At least Back in the oven for 30 min! So for me it isnt quick
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Stephen
We now do our own version of MOUSSAKA: takes about 40 minutes ROSTI POTATOES in the baking tray then add the SKILLETED AUBERGINES / FRIED SLICED COURGETTE and add our RED WINE SOY MINCE then topped with EGGLESS BECHAMEL and MOZZARELLA SLICES We LOVE it.
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We now do our own version of MOUSSAKA: takes about 40 minutes ROSTI POTATOES in the baking tray then add the SKILLETED AUBERGINES / FRIED SLICED COURGETTE and add our RED WINE SOY MINCE then topped with EGGLESS BECHAMEL and MOZZARELLA SLICES We LOVE it.
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Jackie
I found your recipe today. I am vegan and successfully veganized it! It was so delicious. I used naked glory (uk) vegan mince and oat milk for my bechemel sauce it was the best ever thank you for your careful instructions which were easy to follow.
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I found your recipe today. I am vegan and successfully veganized it! It was so delicious. I used naked glory (uk) vegan mince and oat milk for my bechemel sauce it was the best ever thank you for your careful instructions which were easy to follow.
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Christopher
Good recipe I always follow it I never remember everything lol. Lots of thumbs down from people don't like your accent sad people still rasists. The accent is what makes us unigue. People don't have a talent 4 language r the most rasists.
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Good recipe I always follow it I never remember everything lol. Lots of thumbs down from people don't like your accent sad people still rasists. The accent is what makes us unigue. People don't have a talent 4 language r the most rasists.
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DukeOfRecica
Thia guy made a perfect moussaka it takes time if you want to make it like this but i guess is worth it. Anyways for those like me who don't have the time there are faster options, i half boil the potatoes, stir fry eggplant and onions.
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Thia guy made a perfect moussaka it takes time if you want to make it like this but i guess is worth it. Anyways for those like me who don't have the time there are faster options, i half boil the potatoes, stir fry eggplant and onions.
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Christina
Looks delicious I'm going to try this usually during Christmas my sister makes lasagna I would like to blow everyone away and make this moussaka great video Yum Yum Yum Yum Yum looks delicious I know it tastes even better
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Looks delicious I'm going to try this usually during Christmas my sister makes lasagna I would like to blow everyone away and make this moussaka great video Yum Yum Yum Yum Yum looks delicious I know it tastes even better
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