With plush vegetables, spiced meat sauce, and a top coat of satiny béchamel, this iconic casserole is equal parts festive showpiece and supreme comfort food.
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Darn. Looks delicious but even Keith has started upspeaking. Talking? In question marks? I guess I’m done. Bye bye ATK.
Brigitte rules 😊
I have never seen eggplant chopped up like that in a moussaka recipe. They are usually cut into slices.
I love Moussaka! Thank you!
Boricuas: “With all due respect, hold my medalla”
🇵🇷🇵🇷🇵🇷
As long as you never have a "hunk of Moussaka caught in your throat," you'll be alright. (Hercules-circa 1997) 😂🤣😅
I made this tonight after not being able to find the right cheese so I used pecorino Romano and forgot to buy milk so I used almond milk. OMG, this was one of the best things I've ever cooked in my 66 years on this planet! Dinner was an hour late but my hungry partner said it was worth it and he moaned as he was eating it! Thank you for this holiday/company worthy glorious meal! ❤️
If you’re serious about improving your cooking, this book’s a must. Forbidden Chef Secrets teaches things that most online recipes just skip over.
The way I do it is even easier…start baking the potation layer, then 20 minutes add the eggplant layer, then 20 minutes more, you can add a zucchini layer for even more veggies… and thren you add your meat sauce and bechamel and finish baking in the over
Absolutely do not understand why ATC uses table salt instead of Diamond Crystal.
He's so gorgeous!
Moussaka always makes me think about WIll Ferrell 🙂
After you cut the eggplant put it into a large bowl, THEN add the olive oil, salt, pepper and mix BEFORE you put it on the rimmed baking sheet. Come on guys!
Wonderful masterclass. I do like ground/minced lamb in a moussaka too
In Bulgaria we don't use bechamel. We top it with a mixture of Bulgarian yogurt and eggs. It still comes out amazing. We also often skip the eggplants.
Can you use cream instead of milk?
Thatdudecancook recently did a video on this and now you guys?? OK now I need to make this
I’m gonna need to double that bechamel layer.
why microwave the potatoes, intead throwing them in the oven?
A6
When I worked in downtown Toronto, my office was near a Greek restaurant. We’d always go as a group for lunch 3-4 times/month and I’d always order moussaka. It was divine.
Nice presentation! I have never had this dish before. I am inspired to make this. And your guest instructor is a handsome dish, too. Wink, wink. 😊
Such a huge fan of america's test, Kitchen I've been following you for so many years it's ridiculous. This is an absolute gorgeous recipe.
I say this with reticence, but , I can say if anybody has ever seen my big fat Greek wedding, Keith sometimes is like "dry toast. Lol
But he is perfect perfect with his measurements but it's gotta be more.!! Nevertheless beautiful recipe thank you again you guys❤
I've never seen bechamel with cheese in it. I thought that was mornay? Bechamel is like sugarless custard, egg to thicken the sauce. I made a quick moussaka once using steak cut fries as the potato and was surprised at how easy I improvised a bechamel after having only seen it done on TV. Definitely one of my favorite comfort foods.
Mmm, Keith Dresser….daddy!
The recipe sounds awesome, but my husband doesn’t really care for eggplant. Can you offer up a goodsub substitute?