How To Make Greek Moussaka | Akis Petretzikis
100 Comments


Yes Food Tuber’s. My name is Akis. This is my first video on Food Tube and I hope you enjoy it. So I’m from warm sunny Greece, and I think the most appropriate recipe that I could choose to introduce myself to
you with is one of the more well known Greek dishes moussaka. It’s not moussaka, it’s moussaka. It’s baked in the oven and consists of layers of healthy vegetables, aromatic ground beef, and topped with a creamy bechamel sauce. There is no question as to why to this so famous. It’s a truly delicious dish and I’ve made it easier to cook, and healthier to eat, just for you. In the original recipe the vegetables are fried so they soak up a lot of oil. I decided to bake them instead which make the dish healthier and less
time-consuming. So let’s begin by preheating our oven to two hundred degrees Celsius. Set to fan. Here we have a 25cm by 30cm baking pan. That I’m going to brush with some olive oil. Now, thinly slice two potatoes and an onion. We put them in the bowl. Drizzle with some olive oil. Salt, pepper, and thyme. We mix them and spread them in a thin layer on the bottom of the
baking pan. Now we’re gonna bake them for 20 minutes until they soften slightly and turn a little golden. And the potatoes are ready. Now thinly slice an aubergine, or egg plant. You need thin slices for your vegetables to cook correctly in the oven. I added two to our bowl. Drizzle with olive oil, season
with salt, pepper and thyme. Spread the eggplant slices over the potato slices, at this point if you see the egg plant a little bit dry, you can add a little bit more olive oil. It’s gonna be okay. And bake for 20 more minutes. The egg plant is ready, and our final ingredient will be: kolokithia in Greek, or zucchini in American and courgette for the UK. I will cut into thin slices and guess what, we’re going to add some olive oil, salt, pepper and thyme. Spread them over the egg plant, and bake for another 20 minutes. Our vegetables are ready. So lets continue with the next layer. We need the pan add some olive oil, mince some onion, add it to the pan, and caramelized over high heat. Mince a clove of garlic. Add it to your pan, and give it a mix. Now lets add the spices. Half a teaspoon of cinnamon, and a pinch of ground clove. Mix and saute. It makes a huge
difference when you put the spices on their own
before adding the meat. Add one tablespoon of tomato paste, and put the ground meat into the pan. I’m using this. Use a wooden spoon to break it up into small pieces, salt and pepper. Add a jar of chopped tomatoes and simmer for five to ten minutes or until most of the liquid evaporates. Imagine how surprised your friends will be when they come to your house and find a nice moussaka to eat. They gonna love you. The mix should be quite dry, and our ground meat is ready. Set aside, and lets start our bechamel sauce. Place a medium-sized sauce pan over medium heat. Add butter. As soon as the butter starts to melt, melt, not burn, we can add the flour. And start to whisk. Now this is an important thing to
remember. Always add the milk in slowly, and in batches. If we add it all at once, the flour won’t dissolve in the meat properly and lumps will form. This is definitely something you don’t want. Each time we add the milk you have to
wait for it to get absorbed into the flour, and then add the next batch of milk. You
also have to remember to whisk constantly during this whole
process. You might have to do this up to ten times, but it’s worth it because in the end you will have the best bechamel sauce in the World. I promise. When the sauce finally start to bubble, you will know it’s ready. It should be smooth, creamy and delicious. Oh! It’s starting to bubble. Now lets remove this from the
heat and add some freshly ground pepper, some ground nutmeg, but no salt, because we will be adding some grated Parmesan. And whisk. For a final touch I’m adding 3 egg yolks. Give it a stir, and it’s ready. Now one third of this creamy bechamel sauce right into the ground meat. Mix together. We are creating a sticky feeling. So that the dish will hold together when serving and eating. If we had a very juicy or saucy filling it would all fall apart. Now spread the filling over the vegetables and to complete the moussaka, I’m going to use a spatula to get all the bechamel sauce out of the pan, and spread it over the ground meat. Smooth the top to make it look nice. Finally, sprinkle with
some grated Parmesan and back into the oven for 25 to 30 minutes, or until it looks golden brown and bubbly. Here it is. I wish you could smell this. Before cutting the moussaka allow it to cool for at least one hour because it needs time to set. Cut into pieces. Layers of tasty vegetables. Aromatic and delicious ground meat, and even more delicious: bechamel sauce. If you want to make more of my recipes
visit akispetretzikis.com and subscribe
to my YouTube channel, Akis Petretzikis Official. Try making this great dish guys, moussaka, you will love it. Healthy, quick, and mouth-wateringly good. This thing guys is amazing. I hope to see you again
soon. Yassas.

100 thoughts on “How To Make Greek Moussaka | Akis Petretzikis

  1. I made this today, and it turned out delicious, I followed every step and had all the ingredients, thank you Akis, its the best Moussaka I ever had, not oily and not heavy !

  2. Thank you so much for this recipe! I've been trying to find a healthier version without the frying 😍🙏🏻😋

  3. Mouthwatering and because it's all from scratch with no additives and no frying, it's very healthy. The Mediterranean diet is generally very good for you, if the ingredients are prepped right. I should know, I work in a kitchen 😊

  4. Πω πω.. Άκη είσαι και ο πρώτος!!! Πλάκα έχεις, πως μηλάς τα αγγλικά!!! Greetings from Germany! 🙂

  5. OMG I have done moussaka many times but this is the absolute best! a lot of prep and time consuming but well worth it.. SUPERB!!!!!!!!!!!!!!!!!!!!!!

  6. at a long long… long time ago… i have eaten Moussaka almost daily, at the company I have been working for. it's really superb, tasteful.

  7. Hi (to all my 100% loyal family) (the Australian my brother and his friends)
    (But only the Australian is 100% loyal)

    Ok so I’m going to go to bed now, since I want to wake up extra early tomorrow so that I can game while walking on the threadmill desk.

    But I want to post one thing.

    Ok so the next item I’m looking to buy is the liberty premium home safe
    (well because as of right now, I’m ok with walking to the bus station everyday plus the bus is really comfortableAnd I don’t even know if I’ll be getting an electric assist bike not until I check with the official source on if they are legal)
    (the smallest safe)
    It’s like $1200 something and then plus the cost for moving it to my room?
    (Ok so the item weighs 265lbs and I look up online and so 2 people should be able to “deadlift it up to my room”)
    Maybe I could get the same person from work to help me like last time. I’m going to send it to my relative’s place and then have his car to pick it up.
    (That’d be perfect and then I wouldn’t have to pay a penny for the moving fee, which would be awesome)

    Ok I’m going to bed now.

    To (all my 100% loyal family) (the Australian and his friends)

    Thanks for for reading!

  8. Fantastic, we should call you the Greek naked chef……..loved the recipe, especially as it is a healthier option, my Yiayia used to make this but it was always so greasy so thanks for the new version, bravo 🙂

  9. 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.

  10. Όλη μέρα κάθε μέρα τα ίδια. Φαντασία δεν έχεις? Κάνε κάτι διαφορετικό. Παρακολουθήσε λίγο ξένη κουζίνα.

  11. My husband & I made this last night and Its amazing! the only difference is we added extra garlic and different cheese! Yum this is my new favorite!

  12. Just made it and it’s sooooo delicious 😋 I modified it a little but just to make it even healthier – substituting potatoes with carrots. Came out amazing and juicier. Great recipe Akis! Thank you 😊

  13. 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.

  14. I did this dish again today … and my family think I have magical skills. … — only thing I ask Akis to do …is also chose wines with dishes .. some Cypriot and Greek wines are gorgeous.

  15. Can someone clear something up for me?
    He says to leave for an hour so everything can set so does that mean he's serving it cold? There's no way it'd retain a decent heat after a whole hour sat about.

  16. 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!

  17. I am going to try the mousaka your way and see how quickly I can make it. I think it's less messier your way. Na se kala Aki!!!

  18. Ladies! Calm down! You are sexually harassing him, whether you like it or not. But sadly most people would only call it that if you were all men and he was a woman.

  19. I made this today with home /back garden grown spuds, courgettes and aubergines. So delicious. Super video and great instructions! Thank you Akis!

  20. 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.

  21. The Greeks really can't cook at all, can they? Messed about by Turkish occupation, I suppose. Horrendous. Great ingredients, but just no know-how.

  22. 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.

  23. 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 🤣

  24. Go veeery easy on the cinnamon, I used half a TS, it was very prominent in the taste, other than that it is a great recipee

  25. Great Greek food. But, can you make it healthier by cutting salt down by say a tablespoon at least? I saw you use a lot of salt.

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  27. My daughter went to Greece last summer to study History of Greece she talked about how EVERYTHING was beautiful and how the food was TASTY in there , now I understand what she meant . 😉

  28. This recipe works really well. I don't make quite as much bechamel or add the egg yokes to it, but it's nice that it's so simple to remember. Chop, olive oil, salt, pepper, thyme, 20min in oven, repeat.

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