When you talk about family heirloom recipes, this is probably my family’s most cherished and favourite. My dad made the best moussaka I’ve ever tasted, period. Here are his top 5 secrets with my added small tweaks. You can find the full bechamel video below in my last episode.
Subscribe for more video recipes: https://goo.gl/wNqDQB
Check out these other amazing videos with #GreekFood :
Mastering Greek Pita Bread: https://youtu.be/O2UjZaFsjIc
Saganaki – Greek Flaming Cheese OPA: https://youtu.be/Nj1fuxz9yA4
Fries in Olive Oil with Feta Cheese – Greek Style: https://youtu.be/u6HUkjDaRv4
Best Garlic Shrimp Greek Style in 30 min: https://youtu.be/FJbhplyVBUE
Greek Lemon Potatoes My Way: https://youtu.be/xPZTx2CJ3gc
How to make Greek Tzatziki sauce: https://youtu.be/10jRuzL2OFo
Spanakopita triangles – Best Greek Spinach Pies: https://youtu.be/Gp324idsok4
Loukoumades – Greek Honey Donuts: https://youtu.be/FiR4tc1cofI
Avgolemono – Greek Chicken Lemon Soup: https://youtu.be/cKjO3xbLpl0
Mastering Cheese Phyllo Triangles – Tiropites: https://youtu.be/MymT9DvJMY4
Greek Dolmades – Stuffed Grape Vine Leaves: https://youtu.be/s5evxl9pxwM
2 Tbsp. olive oil (30 ml)
1 large onion, chopped
2 cloves garlic, finely chopped
2 lbs lean ground beef (950 gm)
1 jar of cc sauce or 28 oz. Can plum tomatoes
1 Tbsp. tomato paste (15 ml)
1tsp. Greek dried oregano (5 ml)
2 bay leaves
3 sprigs fresh thyme
1 cinnamon stick
¼ tsp. ground cayenne
2 japanese eggplant, thinly sliced
3 zucchini, thinly sliced on bias
2 Yukon gold potatoes, peeled and thinly sliced
cayenne pepper to taste
salt and pepper dried oregano to taste
olive oil for baking
1/3 cup butter (80 ml)
1/3 cup + 1 Tbsp. flour (95 ml)
4 cups milk (1 L)
salt and pepper
grated nutmeg to taste
¼ cup grated parmesan cheese (50 ml)
2 egg yolks lightly beaten
In a large skillet, brown meat in olive oil, as per video, until evenly browned. Add onion and sweat until soft and lastly, add garlic and saute for another two minutes. Add remaining ingredients for sauce and stir well. Simmer covered for 30 minutes. Adjust seasoning.
Meanwhile, preheat oven to 375 D. Brush a large baking sheet with olive and arrange potato slices also brushed with oil. Season with salt, pepper, oregano and cayenne. Bake potatoes until golden brown and tender at 375 D for about 14-16 minutes.
Repeat with eggplant and zucchini baked in oven at 375 D .
Melt butter in a medium saucepan and add flour. Cook over medium heat until blended. Remove from heat and gradually add cold milk, stirring continuously. Keep stirring over medium heat until sauce comes to a boil. Add the salt, pepper and grated nutmeg.
Remove from heat and whisk in beaten egg yolks Add grated cheese.
Preheat oven to 350 D. F.
Brush a baking dish ( 14x 10 “) with oil. Arrange potatoes in bottom of dish topped with half of the meat sauce. Arrange eggplant and zucchini on top and top with remaining meat sauce. Pour Bechamel sauce over vegetables , spreading evenly.
Bake for about 40 min. minutes or until Bechamel is golden brown. Remove from oven and let cool for about 30 minutes before serving.
Connect with Chef Christine on social media:
Christine’s Website: http://christinecushing.com/