Thankyou. Must have missed the beginning

I do not like honey in my baklava I was looking for a sugar syrup recipe I will try your recipe it looks beautiful

Can you use brown sugar instead of white sugar

Hi! I love the videos from you. They are so well explained. Mediterranean food teacher.

Thanks for sharing your approach to this dish. I would have really loved it if you shifted the focus from traditionalism to practical culinary science - "The french do this" or "it's called this" is *infinitely* less useful than telling us why you're adding water and not cream. I think your swirling was perhaps a bit uneven or overly vigorous, which lead to a decently malformed omelette, clearly between shots the omelette was either re-made or (I suspect more likely) fussed with to present a more tightly folded plating. It was clear to me also that your pan was at medium heat at best - no immediate bubbling is a dead giveaway. It could be that we just need better terms to discuss this kind of thing, because "medium" or "high" is a bit too subjective. As a perpetual student, my questions on this demo would be: - why "high" heat - why butter - why brown the butter - why add water - why swirl the pan - why use a reverse grip on the pan - what am I looking for when rolling the omelette - when do I add toppings and how much Finally. That pat of butter was in no way 5ml (horrendous abuse of the metric system 🤣). Anyway - this may seem like I didn't enjoy your presentation or found it to be seriously lacking, which isn't the case at all - I'm just left with more questions than I started with, and a lot of useless information about the french that I couldn't give a monkey's about! I don't need to know about pont neuf when making french fries - so I absolutely don't need to know about noisette when making an omelette! Anyway. Thanks for sharing.

Made this tonight, and OMG, this is handsdown the best I've ever had! I do have one question tho', can this be made ahead and frozen? Thanks Christine! Love your recipes

warming milk before and also adding slightly less flour to butter helps keep things smoothe

That looks delicious! I'm going to try this with ground lamb! I love your videos🤗🤗

Wow, these sound like they're delicious! Thanks for recipe! ❤

FYI I don’t see the egg in the ingredients. I follow a low carb lifestyle so I would leave out the bread. You’ve inspired me to make this recipe.

nice recipe BUT its not as beautiful as you are.

Delicious Greek dish to serve either in a Taverna or Mezedopoleio. It's cool that every country has their own meatball recipe.

Always good to see you Christine... 😊

Just great. Also enjoy a dose of Christine food joy with that 😊 thanks so much

Looks really delicious

Love your cooking lessons...

Wonderful ! I can't wait to give this a try, thanks Christine ❤

Christine, Your channel & recipes!!!! OMG you truly know the recipes you share! Other channels make food they’re unfamiliar with just to create content. You🫵! You know what you’re cooking & your recipes are phenomenal! Best part is you use all easily accessible ingredients & cookware! I Love your recipes! 💖Happy Holidays to you & Congratulations on your Success!!!

Can these meatballs be baked. Are they similar to kaftedes

You can’t go wrong with meatballs. 👌🙌. We just love them anyway. Really interesting fresh sauce. I’m in! You are right my mom makes mini meatballs and uses pork only. ❤

She nailed it! Actually, very impressive. Many good chefs would be very hesitant to try French omelette in stainless on camera. Important point she didn't mention, but those who paid attention to detail have noticed - the eggs need to be at room temperature, not right from the fridge. To accelerate the process you can place them in warm water for about 5 minutes while heading the pan. Some people use vegetable oil plus butter, but since in our diet we have excluded all seed oils, for us using clarified and regular butter works just as good!

OMG, I have to make this! Love it that you didn't fry the veggies. I'm salivating right now. ❤

Looks amazing! I am excited to try it! Can the meat and vegetable part be done in advance and then the bechamel sauce made and added just before baking?

This is the difference between a good roux and a great one, thanks for the steps!

"By now you know the lemon deal."

Can you use any pasta if you can’t find the one you use?

So the meat sauce and the Béchamel are pretty much the same as Moussaka, right? Except maybe the spices or the amounts of them are a little different, right?

I don’t think I’ve ever had it w/ zucchini. But I hope to try it soon! Love Moussaka!

If I hadn’t lived in NYC for 22 years, I probably wouldn’t have known this dish. It is my all-time favorite! Thanks for showing us how to make it.

Can you provide the measurements for the dry ingredients in grams please and thank you.

Oh my- my favorite! I keep saying I'm going to make it for years now and haven't done it. This recipe looks authentic and amazing. I will try this one. I grew up at a Greek restaurant in the United States, and LOVE Greek food, and dance! I just finished my moussaka (restaurant made), and look forward to trying this recipe. Thank you so much! Yay Tony!!

This looks like a very rich-tasting recipe. Have you ever tried making a vegetarian or even vegan version? I think with all these spices in the meat sauce, it would be a great candidate for a vegan recipe. I will keep it in mind next time I try to make one. In my family we don't use any of the spices or herbs, so it's much lighter tasting (although frying the veg. is obligatory). Just onions in the meat sauce (perhaps some wine too?) and some nutmeg in the bechamel sauce. No cheese I'll check next time someone makes it in case they add a bay leaf or cinnamon in the meat sauce. I don't think they use canned tomatoes though so it's a different deal. Not much need for canned tomatoes in Greece. Bay leaf in the bechamel? I'm intrigued... One trick my aunt uses (no-one else I know does it) is she keeps the bechamel sauce quite thin and adds a dash of sugar in it. She doesn't put a lot of bechamel on top, only a relatively thin layer. Of course this only works if the recipe is light tasting overall otherwise I doubt you'd notice it. Lately she has been overdoing it a bit with the sugar though...

I am a moussaka purist. As a purist, I absolutely despise potatoes and zucchinis in moussaka. The real moussaka is made with eggplants. Potatoes leave unpleasant starch, and zucchinis are just dull for that strong flavored dish.

Not trout, it's salmon.

Oh my goodness…

Thank you so much for this recipe Christine! It became my signature dish every time we have a family potluck or when entertaining. It’s so good and sumptuous! Better that my Greek friends’ yummy 😋

What did you use for the color at the end? Is that a glaze too? I'd love to just add food coloring to the chocolate glaze but that wouldn't look right 🤣

Not a big eggplant and zucchini fan. It's the cooked texture. (mush) If I leave them out, can I still call it Moussaka?

I made one to your earlier recipe for my daughter and her husband at the weekend. It wend down very fast. I see you brown the meat a bit less in this later video. I like to get it really well browned. I also add a pinch of chilli flakes and some cumin. This time, I also added a little red wine to deglaze. Yours is still far the best recipe I've come across.

I had moussaka in many tavernas in Greece and they are 9 out of 10 time delicious but your dad's recipe is a king with all these subtle changes, like browning meat more or baking vs frying.

Another great taverna favorite/must have on the menu.

And in my country most are saying: "moússaka". Everybody sound like the Swedish chef in the Muppet show, since my country is - Sweden. But shouldn't it be moussakás in greek? "Μουσακάς"? With the end s, or does one use the words as it is neuter or in ackusative when just telling a word? I have heard the same about baklava and the end s. I didn't even get that there was end s of many words until starting checking greek in Duolingo. (And yes, I suck at languages, since I picked up about nothing greek from playing with my greek speaking cousins all summers all my childhood... I asked "what is that ella" after several years.) Anyway, moussaka is the best. I will try your tweaks. But I mostly use potatoes only, since the aubergine and squash is super expensive here.

Oh my! I am looking forward to making this. How deep do you recommend the 10x14 baking dish?

Looks delicious and this is a different version than I have had in the past with potatoes and zucchini, and eggplant, but I can’t wait to give it a try. Always great to see you Christine, thank you for sharing your dad’s recipe.💕👍

What makes a great moussaka. The Greeks making it. 😂🇬🇷🏛️ And the nice Greek neighbours inviting us commoners to eat with them 😂😂😂. Sorry but you have to be Greek to make this classic unbelievably delicious 🤤 dish. 👍🏛️🇬🇷🏛️🇬🇷🏛️🇬🇷🏛️🍷

This looks great!

Yummmmm 😋🤤to the 10th power❤

To anyone watching this video, throw away yiayia's béchamel recipe and use Christine's. It will knock your socks off. Sorry yiayia.

The trouble with today’s ground beef is they use water for processing in it is nearly impossible to brown it.

I made your pastichio and it was amazing. I would like to make this but my family won't eat eggplant or zucchini. Picky eaters. It looks amazing, I should make it anyway. ¯\_(ツ)_/¯