How To Make Greek Moussaka | Akis Petretzikis



The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan. The perfect tasty teatime treat.
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Credit – Edited & directed by Pelivanidis Leonidas

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40 COMMENTS

  1. Aki eisai ierosulos..ti einai auta me ta psisimata ?ena fai eipame na fame.ase pou kati kolokuthokeftedes pou edeixes itan terma pikroi

  2. I am a vegetarian, so ı made this today without that meet part. I add only tomatoes and ıt was perfect. By the way, turkish people cook "musakka" without zucchini or potato, and in our original recipe there are fried eggplants either. Anyway yours was healthier

  3. There are so many ways to make Moussaka, it gets confusing watching all these videos.

    I do prefer ground lamb to ground beef; it is amazing.

    I have never heard of using courgettes (zucchini) in addition to the eggplant; do Greeks typically use courgettes?

    Also, do most Greeks add some of the Bechamel sauce to the ground meat?

    Thank you!

  4. Just made this and it was my first moussaka. I loved your video! The steps are so clear and explained very well. This is the only way I'll ever do it in the future too. No need to experiment any further. The plates were all licked. 🙂 Thank you.

  5. I made this with some Tofu instead of the ground meat and it was absolutely delicious, my whole Family liked it! Thank you very much for the recipe!

  6. Brilliant…was lucky to have visited your marvelous country last year. Damn I miss Moussaka & Spanakopita…and its 2 am in India…gaaaaahhh

  7. my mother used to fry everything- very tasty but very heavy as well… i grill the vegies, they become dry but healthier…

  8. stop fighting bro . its not turkish , not greek . its japanese famaous dish called mo-sak-ke .. so git ownd . u jap wanna be countries.

  9. One hour for the vegetables, 30 mins for the top and one more hour to set. Interesting definition of "quick" you have there. 😀

  10. Always pays to salt eggplant and zucchini for half hour…just like you do with cucumbers for Tzatziki. It removes excess liquid and bitterness. You will have less mushy/soggy eggplant and zucchini. 🙂

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