Nikki's Greek Moussaka Original Recipe

Moussaka
9 x 13 pan
Moussaka is one of the most well-known dishes from Greece that you can find all over the world. It’s a thick casserole full of vegetables that are commonly found in gardens in the Mediterranean climate. There is also a hearty layer of beef or lamb that adds to its richness. One tray of this goes a long way, I often make it for family events and it was very popular in the winter at our Greek restaurant.
Vegetables
1 large eggplant, sliced lengthwise
2 medium zucchini, sliced lengthwise
3-4 large Idaho potatoes, peeled and sliced ¼-inch thick
For meat sauce:
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 lbs ground beef (80/20)
¼ teaspoon ground nutmeg
2 cinnamon sticks
1 teaspoon sea salt, more if needed
½ teaspoon freshly cracked black pepper
6 oz. (3/4 cup) tomato paste
1 ½ fl oz, (or 3 tablespoons) brandy or cognac
For béchamel
6 tablespoons unsalted butter
6 tablespoons flour
2 cups cold whole milk
4 cups hot whole milk
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon nutmeg
2 large eggs, divided
1/3 cup of grated parmesan
Preheat the oven to 400 degrees F.
Place the sliced eggplant and zucchini on a well-oiled baking sheet. Brush the vegetables with olive oil and a sprinkle of salt and roast for vegetables for about 30 minutes, or until golden brown.
PREPARE THE MEAT SAUCE
While the vegetables are roasting cook the meat by adding to a large saute pan with high sides. Drizzle the bottom with the olive oil and bring it to medium heat. Add the onion and cook until it is softened, about 5 minutes. Then, add the ground beef and break it up with a wooden spoon so it is very fine. Cook the beef until it is no longer pink.
Add the nutmeg, cinnamon, salt, pepper, and mix it well. Continue cooking for 7 to 9 minutes, or until most of the moisture is gone from the pan.
Move the meat to one side of the pan, add in the brand and flambe until all the liquor is cooked off, about 2 minutes.
Add the tomato paste and fully combine. Once incorporated, add enough water (about 2 cups) to cover the meat and set on low to simmer or about 45 minutes, stirring every 10 minutes or so. Most of the liquid should be cooked off.
PREPARE THE POTATOES
Meanwhile, add 2 cups of frying oil to a large saute pan with high sides.
Bring the oil to high heat and add the potato slices, cooking until they are golden brown and completely cooked through, about 12-15 minutes. Place them on a plate lined with paper towels to soak up all the excess oil.
PREPARE THE CASSEROLE
Butter the bottom and sides of a 9x13 baking dish.
Line the bottom of the pan with the potatoes, squeeze them in so they cover the entire bottom.
Use a sheet of parchment paper to push down the potatoes to make the potato layer even.
Lay the zucchini on top of the potato and repeat with the parchment paper so the zucchini is pressed down evenly into the casserole dish.
Next, layer the ground beef on top of the zucchini. Spoon it evenly in one layer so it completely covers the vegetables. Use the parchment paper to carefully press it down so it is a nice, even layer.
Lastly, add the eggplant on top of the meat.
PREPARE THE BECHAMEL
Add the butter to a medium pot over medium heat. Once melted, add the flour and whisk to keep it moving until you smell a nutty aroma and the flour is a light toasted brown, about 2 to 3 minutes.
Slowly whisk in cold milk until a thick sauce is formed. Add in warm milk, salt, pepper and nutmeg. Continue slowly whisking until the sauce is a thick, pudding-like consistency and coats the back of a spoon, about 15-20 minutes.
Remove the sauce from heat. Very quickly whisk in two eggs (you must work quickly to ensure your eggs don’t scramble). Once fully incorporated, fold in 1/3 cup of Parmesan.
Allow the bechamel to cool slightly, then pour is over the casserole slowly, allowing it to absorb into the vegetables and meat so it is completely covered. Sprinkle the top with ground nutmeg.
Bake the casserole at 375 degrees F for 35-45 minutes, or until the top is golden brown and it is completely heated through.
Spray bottom of pan
Complete layer of cooked potatoes
Push down with parchment paper
Layer zucchini
Push down lightly with parchment paper
Layer meat
Push down lightly with parchment paper to make even
Layer eggplant
Press down lightly with clean hands
Pour bechamel on top bake for 30 mins till golden brown
Sprinkle nutmeg

[@armandourso1526]

Hugs from Brazil 🎉

[@harrodsfan]

Greek here. From mainland Greece not America. Nice recipe. Just a side note. We brown the ground beef first and then add chopped onions.

[@amparovargas6274]

Love your recipe. Thank you

[@theresachkaiban5393]

It looks great, thanks Nikki

[@teodelfuego]

The white pepper in the béchamel sauce is very intriguing. I think I would miss the cloves that have always been in the Moussaka I’ve had. I’m definitely going to try this recipe. Well done!

[@joycepiantes8383]

My all time favorite casserole

[@edualex6318]

Good day, Dear Nikki, I’ve watched this video almost three times in order to learn how to prepare this dish Mousakka. Yesterday (Sunday 7th) I prepared it (took me almost the entire morning) and just want to say That this is extremely delicous. I bought all the ingredients (I mean all) and can say that the blending of the spices specially cinammon and nutmeg, it’s just fantastic. Potatoes very soft, the eggplants cooked so well that they were so easy to cut, and the ground beef was just unsurpassable. The “roux” delicious as well. I respected all the instructions given in the video, for example after I took it out the oven, let it sit for about 20 minutes. But something in the texture did not work out as I would have wanted; guess what I forgot the eggs, really I forgot to include them in the roux, don’t know how I forgot but I did. That’s why probably the texture of the roux would not stand firm after I let it sit. But it was still DELICIOUS. Anyways my family enjoyed this unique dish. Thanks for sharing your knowledge, Edu😀

[@katerinagiannioudi401]

Great traditional Greek dish!

[@NikkisModernMediterranean]

Thank you so much

[@tayyabamustafanewchannel9564]

Very nice, healthy, quick and yummy recipe 👌

[@studio_547]

This looks like a amazing food for sure. Love the presentation. Nice job, thanks for sharing ❤❤stay connected😍

[@NikkisModernMediterranean]

Thank you so much 🤗

[@scottmckeitch7908]

Looks good Nikki

[@NikkisModernMediterranean]

Thank you Scott

[@elmop3609]

The Bechamel Sauce needs an equal amount of butter and flour by weight, not by spoons. One tbsp. of flour weighs appr. 10.3 gr. One tbsp. of solid butter weighs appr. 15 gr. Six tbsp. of each. will make a sauce that will not sicken to the proper consistency.

[@EdgarStyles1234]

that dish looks tasty af, and the mousakka looks great too :P

[@nigellee9824]

You’re right, I was salivating the whole way through this video…not too keen on the food though..

[@renehalstead3522]

YUM!

[@Maksslipi]

Graet dish, but the recipe is matched to be desired... no need to press every layer

[@nataliyahaunold5861]

❤❤❤super❤

[@sherrytitus5345]

Thank you Nikki, will make soon. I can taste through my phone. I will substitute turnips for potatoes, better for diabetic diet.

[@GreenLifeInDublin]

This looks awesome! I will try to make GF version by substituting flour to GF version, wish me luck :) Off the check out more videos, I like what I see here.

[@icz0927]

Very nice. Do you drain the meat?

[@isabella.C]

Made it STEP by STEP like you did... NOW - in the oven. I'll let younknow how it was. It took me a while..... 🙈

[@wawa-cq4mh]

Hi can we make moussaka with the meat lamb or it should made only with beef thnxx

[@victoriananteza7481]

Hello Nikki,what can.i use if i donot have nutmeg

[@Rita-xz6tj]

This is the first video I saw from your channel as I was looking for bechamel sauce and I immediately realized yesss, this is a channel I should subscribe and make sure to turn on all notifications on to get all new recipes. Great video and great recipe. 🥮😋

[@artfulcookingwithdawn9000]

Surprised you didn't parchment that last layer of eggplant, it wound up looking very uneven. All in all a great video. One other tip- only use fresh ground nutmeg going forward, PLEASE!

[@kouklakee]

Hi Nikki what can I substitute the meat with ? I am not a meat eater ? Thank you for the recipe?

[@NikkisModernMediterranean]

Hi Zena, I will share my vegetarian moussaka recipe one day soon but you can substitute the meat for lentils, cook lentils with similar ingredients as the meat layer the same way! Equally as delicious 😋

[@kouklakee]

@@NikkisModernMediterranean Thank You 🙏🏼 That would be Wonderful !

[@lindakodsy5581]

,🎉🎉

[@sana777malik]

can I add Italian seasonings?

[@athanev]

Περίπου σαν ελληνικο!!!!

[@avashavash1594]

Thank you,but dhere is no 6 table spoon flour

[@emelbsloglu853]

Türkçe alt yazı konabilirmi

[@chrissmr2]

No audio

[@christinepalmer935]

no sound

[@anastasiaburr3959]

Must put some onion also. Take it from a Greek! 😂

[@anagalva3406]

oh nooooo, there's no sound!!!

[@thomasdenney4931]

Boy, is that a lot of work.

[@carolinespragg-smith2191]

When making this dish I don't use Italian cheese as it's a Greek dish an have never put spuds in it either an I am Irish lol

[@roulab8657]

Potatoes are very common in mousaka and make it more delicious

[@TheMercedes500]

Baking paper is full of PFass.

[@patrickcollins7407]

Having worked in Greece quite a bit, I've had quite a few variations of this classic and make it myself regularly. The Greeks usually used lamb of course and personally, I think it has the edge over beef......so what would I recommend trying here.... Cut the vegetables slightly thicker and they will retain their texture better. Make more bechamel - you usually see the moussaka being quite deep and having at least an inch of set béchamel on top. Use chopped mint in the sauce and wine - did she do this....? Plus oregano..... And please, keep the parmesan to a minimum, otherwise it overpowers the dish........ In Greece the dish comes out more like a cake, its not gloopy like lasagne is - in fact in Italy, you rarely see lasagne, but in Greece you see a lot of moussaka! Also, they do sometimes use egg yolk in the béchamel

[@AuntieFairy]

You should have eaten it so we can see your expression, Nikki. It’s ok to just be normal and goofy sometimes

[@pitchounesicilia3853]

Jamais une béchamel avec de l'huile d'olive😮 !!! Du beurre ! Et attachez vos cheveux la prochaine fois

[@tetsuo2222]

Thats very much Olive oil

[@kt9190]

I don’t like cinnamon in mine

[@brendawood6712]

It is not your recipe, hers uses cinnamon and that is traditional.

[@kt9190]

@@brendawood6712 It’s gross lol

[@edualex6318]

Well I added the cinnamon to mine, and it was just amazing, the blending of flavours cinnamon, nutmeg, laurel leaf and white & black pepper is just delicious. I forgot to whisk the eggs to my bechamel sauce, which is a must, and my bechamel did not get firm, , but it was still soft and delicacy. Remember the eggs are very important.

[@shkorinabowey7958]

Last picture and the real she plat it doesn’t much 😅 she put Bashsmel sauce on the top but, when the person cut it which is in the last there is Bashamel sauce in between also the nail polish is white when she has yellow 😂😂😂 come back with your job

[@didosthc4543]

these is not original recipe don't have zucchini the original recipe............. lol

[@mumo9413]

Not Brandy, traditional is Red Wine! Where is the courgette?( zucchini?) Frying instead of baking the potatoes. No olive oil or fresh thyme in sight! Beef, when it should be lamb mince! This isn't anywhere near "traditional"

[@wolfgirl3081]

@@mumo9413Thank you!!

[@Haroulis277]

I’ve had mousaka many times….and never ONCE have I had it with minced lamb… Maybe in your xorio….but not in mine

[@CrocodileDendi]

Okay lets take this apart since you obv. spent alot of time making sure everything "looks perfect" Why brush the veggies with oil outside of the baking pan? That makes no sense Why no salt on the veggies?`It helps to pull out moisture and will not burn like the grated cheese you sprinkled over. You talk about sauteing the onions until they are translucent, yet you obv caramelised them in your pan way to fast. Instead of adding the spices after the meat is cooked, it is way more flavorfull to cook them together with the onions in the beginning. Uncooked tomatopaste (not sauteed ) does not taste good. Try to cook that off by giving it some time before adding the water. Cooking spray? Just use some olive oil! And no, that is not how you make bechamel sauce. So many things are wrong, at least you got the measurements correct. Look at that lumpy mess at 11:18 you ladle into the moussaka. You obv added way to much liquid at the beginning of the sauce, resulting in those big lumps.

[@tassosdavakis6078]

Κυρία Νίκη , ΟΧΙ πατάτες στήν παραδοσιακή αυτή συνταγή , ΜΟΝΟ μελιτζάνες. Τίς πατάτες τίς ανακάλυψαν τα εστιατόρια για να κρατήσουν το κόστος τού φαγητού χαμηλό. Η ιστοσελίδα σας είναι πολύ προσεγμένη και νοικοκυρεμένη. Με Ελληνικούς χαιρετισμούς από τα Ιωάννινα , για καλή συνέχεια, Τάσος

[@johnpappas1828]

Νικη μη μασας προσοπηκα ποτε δεν εχω φαει Μουσακα χωρείς πατατες