Moussaka is a complete meal, but if you want to serve it with something light and fresh a simple side salad would do.When it comes to wrapping up mealtime, I think its always nice to finish a rich dinner with a coffee cocktail or a sweet treat.Blend cultures by serving up a Spanish coffee cocktail called carajillo or stick with the Greek theme and offer a dessert like baklava or melomakarona, a cookie scented with orange and cinnamon. Made this last night and it was absolutely delicious! Tip: You can bake the potatoes in the same baking tray that youll use to bake your Moussaka in. Mine came out with the eggplants laying on top with the bechamel seeping into all of the moussaka. I plan on making and freezing this to bake off later. Moussaka leftovers: If you just have some leftovers that youd like to keep for more than a couple of days, cut them up in individual portions and store them in airtight containers in the freezer. To serve them, pop them in the oven for about 45 minutes at 150C/300F until they have defrosted and heated up throughout. Yasu Eli, Once the Moussaka sauce has thickened season with salt and pepper. Cook lamb, breaking up with a spoon, until browned on all sides and cooked through and liquid from meat is evaporated (there will be a lot of rendered fat), 1216 minutes. Bake for 20 minutes covered and 15 minutes uncovered. Would this alter anything or change the wonderful taste? All rights reserved. This was truly delicious. Does that refer to a tube of tomato paste or a can of tomato puree? Im looking forward to trying more recipes from your site! Came out great. I pretty much followed the recipe, except substituting strained cottages cheese for the farmer's cheese, which is hard to find. This turned out amazingly!! I also agree with other reviewers: the recipe is time intensive, but easy. This is how most tavenas make their moussaka because shallow frying adds an incredible lusciousness to the dish that is hard to resist. Pecorino or Parmesan, finely grated (about 1 cups), divided, Charred Eggplant With Spicy Tomato Sauce and Peanuts, Harissa-Roasted Eggplant With Fried Capers. Now, pour the rest of the bechamel over the meat and smooth it out with a rubber spatula or spoon trying your best to make sure that it is evenly distributed. Definitely a labor of love. In Turkish kitchens,zucchini can stand in foreggplant slices. The flavours are amazing and it tasted way better than I expected! Finally sprinkle a bit of grated cheese on top. Then add the ground beef and use a wooden spoon to break it up as you cook it for about 5 minutes or until its no longer pink. It was nearly 4 hours from start to finish, but definitely worth it. I love this recipe, its divine, but Ive had to tweak the bechamel sauce and use a wine stock cube as back slimming, so will let you know how it is! The wine just helps flavour the meat only. Secondly, the Moussaka meat sauce needs to be very thick,so it doesnt soak through the vegetables. so I put some slices of lasagne sheets there, then put the sauce on top! Everything Ive made from your recipes have been well received at the table. Entire Sunday afternoon with the house empty of all but cats presents a great opportunity to try out a new recipe from a TNB favorite category: Overly Ambitious Recipes With High Chance of Failure: Moussaka Edition. We made this recipe yesterday, and loved the wonderful taste! Cook, scraping up any browned bits, until wine has almost fully evaporated. Transfer eggplant to a rimmed baking sheet (its okay to pile the rounds on top of each other) and roast until tender and browned, 3545 minutes. Green Giant now has frozen grilled eggplant available so that saved a lot of prep time. There are several steps that you could parallelize if you had a second set of hands in the kitchen to cut the time down (e.g. So what is Moussaka? It was a great success and greatly enjoyed by us all. Next time Ill try with just sweet paprika but I like the lingering heat on the palate the Hungarian pepper leaves. Your email address will not be published. Thanks in advance. How many grams of eggplants am I supposed to use approximately? Red Mummy got it in her head to make it and that was the end of it. I believe that you will find the print icon at the end of the recipe. I have a question regarding the tomato puree. Traditional Moussaka recipe with eggplants (aubergines) and potatoes Add wine, cook for 1.5 minutes or until alcohol smell is gone. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. In Egypt, we ditch the bechamel topping and simply serve a deconstructed version with fried eggplant smothered in tomato sauce (it looks something like this vegan fried eggplant recipe).Today, were going to stick closer to classic moussaka with all the delicious layers involved. For those who arent familiar with moussaka, its basically like a Greek Lasagna, except its layered with lots of vegetables rather than noodles. Save my name, email, and website in this browser for the next time I comment. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Head this way for more of our favorite casserole dishes . My dad made the best moussaka I've ever tasted, peri. Moussaka needs a thicker meat sauce to help create those layers. In a large skillet, warm the olive oil over medium-high heat. I loved this recipe I bake my eggplant and put a piece of parchment in the pan no sticking and I use very very little oil! 1 dash salt 12 cup butter or 1/2 cup margarine, melted Cream Sauce 2 tablespoons butter or 2 tablespoons margarine 2 tablespoons flour 12 teaspoon salt 1 dash pepper 2 cups milk 12 cup grated parmesan cheese 12 cup grated cheddar cheese 2 tablespoons dry breadcrumbs 2 eggs directions Meat Sauce: To make a light moussaka, you will need to bake the aubergines and potatoes after brushing them with a little bit of oil. Thank you for your kind words and hope youll find many recipes that youll like! Long slices Or short slices?? All the other steps can be kept the same except the mushrooms didn't need to be strained, and I later subbed in butter wherever it called for lamb fat. Angel Food Cake, Chocolate. And of course some delicious Loukoumades, baklava, or galaktoboureko as a dessert! Now, pop them into the preheated oven and bake them for 20 minutes or until they begin to get soft and turn golden. Spread half of lamb mixture over eggplant in an even layer. Thank you for an incredible meal! Moussaka is a traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. Allow them to rest for approximately 10 minutes, then turn them over and add more salt. This recipe is not as complicated as it may look at first glance. Drizzle olive oil over the slices, and season with salt and pepper. I agree with the other poster that the eggplant timing is touchy. Thank you for your reply! . Remember to remove the plastic wrap before reheating. Your moussaka will turn out to be lighter, with less calories and will taste just as amazing! Great recipe, thanks! Hi. I used 3 different recipes and combined. thanks for the recipe, and keep up the good works! Spread meat mixture in a nine- x 12-inch Pyrex. Your email address will not be published. Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. To make the sauce, heat a large pan or a dutch oven on medium heat and put the lamb mince in. The very best traditional Greek Moussaka recipe. A classic Greek moussaka recipe has three key components: sliced eggplant, the meat sauce, and the bechamel sauce. . I am using a bechamel, with kasseri cheese and parm. Easily my new favourite recipe that I will most likely continue to make for years to come. Bake for 20 minutes until they begin to soften and turn golden. This post may contain affiliate links. Meanwhile, heat remaining 2 Tbsp. Drizzle the potatoes with olive oil, season them with salt, and bake at 350F for 20 minutes or until tender. I followed this recipe exactly, except I used fresh tomatoes from my garden, so I cooked the sauce much longer until it thickened enough to be the right consistency. The directions very clearly say when to add the mince. Remove from heat. Love this recipe! Yeap you want it nice and thick . Its perhaps a bit late, but, if you are vegetarian, why dont you try a parmigiana ? Efharisto! When you have assembled your moussaka, let it cool down, wrap it with cling film and store it in the fridge uncooked. Firstly, pick the deepest baking dish that you have at hand to make sure you can use all your meat sauce and bchamel without fear that it wont fit and spill over! Its no Greek, but very mediterranean,just eggplants, tomatoes, mozzarella and parmigiano and onions and herbs. If this issue persists, please let me know which browser you are using and how you go about printing and Ill get our tech team to look into it . Instructions. This was delicious, but I mustve bought the wrong kind of eggplant cause I had a ton left over (bought some glorious globe eggplant) it would be helpful to list an approximate weight of eggplant needed? But the fact is that this type of "Greek salad" is rarely found in Greece. The internet's No. Greek Classic Moussaka - Dimitras Dishes To these, we point out that a: the butcher in Southie, the only purveyor of ground lamb in the area, was closed, so ground beef from our local grocery store was our only recourse, and b: no, we couldn't just wait for a day the butcher was open to make this. I actually used to make moussaka years ago, so I would have lots of leftovers to last us the entire week. Your welcome Nicki! Opt for starchy potatoes like russet or Idaho potatoes and do the following: The rich, thick meat sauce in this moussaka recipe is sure to be a hit in your home! This Greek Moussaka Recipe is packed with layers and layers of yummy eggplant, zucchini, tender potatoes, savory perfectly seasoned meat, and a creamy parmesan bechamel sauce. 2 cups shredded mozzarella cheese Directions Preheat oven to 450. Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations! I appreciated the tip on making sections of it ahead of time. I recommend updating the recipe with the required weight so its more clear. Amazing Andrea! This dish is not complicated at all. See how our version stacks up. Just made it and that seems right. Thank you for replying to my question! Traditionally, the Moussaka eggplants and potatoes are shallow fried until golden brown. In essence, a Moussaka meat sauce is very similar to a basic Bolognese sauce. Its the tomato paste Ive updated the recipe to make it clear . I'm Suzy, cookbook author and creator. The family loved it, I loved it. Would the moussaka still turn out okay if I replaced the eggplant and potatoes with more zucchini? Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. ). Highly recommend if you're looking for a quick modification to this dish, it was incredibly tasty. The Joy of Cooking says to peel them, but eggplant skin is lovely so TNB says leave them on. Preheat oven to 350 degrees Fahrenheit. Turn down the heat to medium and add the milk a little bit at a time. If youve been looking for a comfort food recipe that friends and family will request on repeat, moussaka is the recipe to wow them. Youll be hard pressed to find a taverna that doesnt serve it or a household that doesnt make it on special occasions! Hello Eli, can you use half beef and half lamb for this recipe? Layer half of eggplant in pan, covering the bottom entirely. Use our paprika and nutmeg in your next Greek Moussaka! Add the garlic and cook, stirring . I have to do dairy free, could the sauce be made with coconut milk or something else? Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Its rich, decadent and seasoned with hints of cinnamon, nutmeg, oregano and paprika. Add about of this sauce to the meat mixture and stir. All of these ingredients will fit in a 3x8x12 baking dish? But this is the side of the Med where you find that ginger, cinnamon, nutmeg are indeed Mediterranean spices, as well as harissa and za'ater. Took a few hours to prepare but so worth it and Im very impressed. I used beef/pork ground meat 70/30 prob. Spread them in a single layer on the bottom of a 913 inch baking pan. Is it possible to make this a day in advance what with the bechamel sauce? I hope its good, this is a true labor of love! 1 website for modern Mediterranean recipes & lifestyle. To prepare your Moussaka bechamel sauce start by first melting your butter on high heat. Not a meat eater? You can save time by making the components in advance. You can skip the egg altogether. Then just add more on top? Pluck out and discard cinnamon stick. Set aside; reduce oven setting to 400. *This post has been recently updated with new information for readers' benefit. Once assembled and baked, thegolden brown moussaka is a stunner, so choose abaking dish you wont mind bringing straight to the table for everyone to see. It's a new chapter in the history of a cookbook that's already changed the lives of so many. In other words, the ultimate comfort food. Then drizzle the eggplant with the olive oil and sprinkle it with the salt, pepper, thyme, and oregano. Rinse them thoroughly with water until the water runs clear and season them with a good sprinkle of salt. This was delicious! Mine was perfect. Of course you can make and bake it in advance. First, start with the sliced roasted aubergine and par-boiled potatoes. My husband had seconds. Most called for red wine, but I used white, pinot grigio. I believe some of the confusion surrounds tomato paste vs tomato puree (Melissas comment above). Delicious down to the very last bite! Searching for answers here, I find you saying you recommend baking first! Easy Eggplant Moussaka - FeelGoodFoodie Thank you for sharing your recipes. Moussaka needs a thick and creamy bechamel. Having donned your special Onion Goggles, first. Love eggplants? Several of your recipes call for nutmeg. You can also use 2 99 square baking dishes. I had to look up to convert most. Get our best recipes and all Things Mediterranean delivered to your inbox. LikelasagnaBolognese, this is a project recipe best reserved for a weekend, but none of the techniques are complicated. Bake from frozen: This is the way to go if you want to bake and serve your moussaka more than a couple of days later. To freeze individual servings of moussaka: Browse allMediterranean recipes.Visit Our Shop. I halved the recipe for 3 people, and also didnt have eggplant so used up more zucchini. You can begin sweating the sliced eggplant while the potatoes are in the oven. Then flip the slices over, sprinkle the other side with salt, and let the eggplant sit for another 10 minutes. In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. If you make this, please leave a review and rating letting us know how you liked this recipe! When making the bechamel its important to whisk the ingredients well and only cook the butter and flour together for about 2 minutes before adding the milk. Thank you for the recipe! Moussaka Recipe - Jo Cooks Bake on the day: This is the way to go if you want your moussaka to be piping hot and fresh for your big day! This is an amazing recipe! To make it easy for you to make the best Moussaka, Ive put together: So go ahead, indulge yourself in this little sin and lets get started! Turned out great. Im making this for my Greek in laws. Brush generously with olive oil. Recipes you want to make. mint, and 1 Tbsp. Then cook everything for 5 minutes while stirring occasionally until almost all of the liquid evaporates. April 29, 2023. In a small bowl, whisk together the eggs, Greek yogurt, and garlic powder. Get our best recipes delivered to your inbox. I would recommend that it is defrosted before putting into the oven. You can also store moussaka in the freezer. I actually prefer making my Moussaka the day before as I find it easier to cut and much less messy if its cold. Because eggplant is one of the main ingredients in this recipe, preparing it properly is important. To freeze an entire cooked moussaka: Allow it to cool before covering it snugly with plastic wrap and then wrapping it in foil. Its like mom used to make taste, texture, moisture, the whole bit. Stir to combine. Sharon & fam. Made this at the weekend. Im making it right now! Notes: This freezes well. Absolutely delicious! It really is the comfort food of Mediterranean cuisine! The wine I used was Greek; 80% agiorgitiko/20% cabernet and paired it with it. This was a lot of work but worth it! Here are the ingredients you need to make each of the layers: If I had to choose a favorite vegetable, itd probably be eggplant. With all the layers made, lets finish assembling the moussaka! However, I much prefer a lighter moussaka that is not too oily and greasy. Your bchamel sauce is ready when it has thickened and resembles a custard, like the picture below. Really delicious. Add the remaining oil to the casserole. Eggplant moussaka is not a difficult dish to make, but it is time consuming. Repeat . Next, sprinkle the meat mixture with a bit of salt and pepper. So happy you're hereLearn More, Your email address will not be published. Note that cooking time for the potatoes to be tender will be different than eggplant. baking pans, overlapping as needed. Makes it bit heartier and stistisl fits well. hi Margot, its 6 eggplants, regular sized and about 5-6 potatoes!! To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Preparation. Top with bchamel and smooth surface; sprinkle with remaining Pecorino. Leave the meat and tomato mixture on the stove, uncovered, for about 25-30 minutes over medium heat, stirring occasionally. It turned out great and Ill definitely be making this again! Sorry forgot to give it MY 5 STARS heck it is a 10 stars dish!! To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Making your Moussaka comes down to the below four very simple steps: The eggplants (aubergines) and potatoes are the foundation of a Greek Moussaka (Muscaca) and they serve two very different purposes. Yes, its a little time consuming, but super easy to make. Place a rack in middle of oven; preheat to 475. Using a large ladle or spoon, pour your meat sauceover your aubergines and spread it evenly. With each addition, you want to whisk until all of the liquid is absorbed before adding the next portion of milk. Step 3: Drink too much wine. I've made simpler moussaka recipes before but this was absolutely worth the time and effort. (a Christmas gift from someone who knows Red Mummy's onion-chopping woes all too well. Before you begin, preheat the oven temperature to 400F (204C). Two pans or one large?? Are you a vegetarian or observing lent? Enjoy! Moussaka Recipe | Food Network or just supposed to add a little at a time as stated but then stop when you get a nice thick consistency. I made this today and it was super! This was delicious! Bake in the preheated oven for 45 minutes to an hour. Try vegetarian moussaka, Easy Authentic Falafel Recipe: Step-by-Step, Eggplant sliced lengthwise into -inch slices. Tip: Youll need to be constantly whisking while youre adding the milk. Strain fat through a fine-mesh sieve into a clean small bowl and transfer lamb to a medium bowl. This recipe is pretty much perfect as is. Add flour and cook, whisking constantly, until combined, about 1 minute. Indeed there are plenty of commonalities between all Mediterranean cuisines and so happy it brought you back wonderful memories! Kim-Joy's Graphic Novel "Turtle Bread" Tackles Baking and Anxiety - Eater When baked, they will shrink down to just the right amount for 2 luscious layers! Place the sheet pan about 6 inches away from the broiler. Get yourself some starchy potatoes like Russet, Idaho, Yukon gold or Marris Piper. My delicious Vegan Moussaka with lentils recipe with a lentil-mushroom based sauce is made for you! Hellas ole oleeeee!then stamato name tragoutho pote oooeeeeeeee. As the potatoes bake, prepare the eggplant slices by setting them on paper towels and sprinkling salt on each slice. This one is a keeper. salt, and tsp. I made this for our supper this eveningmy husband said it is one of the best meals he has had and as he is 57 and eaten out in some good restaurants I am patting myself on the back! Bake frozen at what temp ? Freeze leftover moussaka by wrapping it whole or in individual portions, first in plastic wrap and then in foil, for up to three months. Season the meat with salt and pepper. I did the eggplant and the meat layer, then finished it a few days later. Nevertheless this is fantastic. Allow the sauce to reach a boil once more before removing it from the heat. Authentic Greek Moussaka Recipe - Food.com Cincinnati Chili Recipe - The Washington Post 20x30cm / 8x12inch and 8cm/3 inch deep). Reheat either in the microwave, or covered with foil in the oven at 400F for 1 hour or until heated through. We enjoyed it very much. The starchiness of the potatoes perfectly complements the tanginess of the sauce, the sweetness of the aubergines and the creaminess of the bchamel cream. More seasoned cooks than the Non-Blondes and those knowledgeable of Greek food will notice that we have strayed a bit from a traditional moussaka. I made this for Sunday lunch. So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish! Add chiles and remaining garlic and cook, scraping up any browned bits from the bottom of the pot, until onion is golden brown, about 5 minutes. The Joy of Cooking: ONLINE! - Food52 Absolutely delicious with lots of beefy goodness and layers of veggies smothered in a cheesy white sauce, this popular Greek dish is unbelievably good. Greek moussaka, like this one, with its pillowy top ofcreamy bchamel sauce, is the best-known version in the US. Remove from heat and whisk in farmer cheese and half of the Pecorino. So how to make it to perfection? You also have a delicious spiced meat layer and a creamy bechamel sauce with a bit of added parmesan cheese for even more yumminess. Efcharisto poly! Spread your second aubergine layer over the meat sauce, spacing them out evenly. I wonder how many people this recipe is for and have made Moussaka before .Many thanks. Then grab a 913-inch baking dish for the next step. It just makes the bchamel a bit thicker but you can safely omit it. This was amazing. This is a keeper for sure!! Make Moussaka (Meat) Kosher With This Recipe - The Spruce Eats But there are also some key differences. I'd never made moussaka before or used lamb mince, or had a bechamel made on oil instead of butter - and really enjoyed it. His then fellow senior food editor Chris Morocco wasnt convinced. While its cooling, make thisGreek salad. I combined ground lamb and beef. I would pit it against my favorite mom and pop Greek restaurant down the road. I would try a non dairy milk instead of coconut milk, like soy milk. I am sure it will take as good as it looks and my family will hopefully enjoy it. Beat eggs with flour or potato starch and pour mixture over eggplant. Are you able to repost the old version (per page as an alternate) or email the original? All the spices you need to give your recipes a bold Mediterranean twist! Made this recipe tonight and it was so easy! I replaced the meat sauce with an equally delicious lentil sauce and I added layers of potatoes and zucchini for bulk. Once it cools, cut the moussaka into squares. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Bake for another 30 minutes or until the top is golden brown. Traditional Greek Moussaka (mousakka) calls for either lamb mince or a mix of lamb and beef. You can freeze eggplant moussaka, either whole or in individual servings! Now lets get to the meaty part of the recipe! !and the recipe is authentic your site about Greek food is one of the best Ive seen and your pics are making many people drool lol!! Required fields are marked *. If you love moussaka, then I am sure you will fall in love with the traditional pastitsio, the Greek version of Lasagne! Modifications I made to the recipe were using a mix of ground beef and pork instead of lamb, using 3/4 teaspoon (plus some more to taste) of cinnamon instead of the stick, and replacing farmer's cheese with ricotta. Thank you for this recipe, Im waiting for some to come out of the oven as I write this. When Trying to print the ads cover half the ingredients list, and part of the directions , If you click print, the ads should hide and only the recipe card should be printed. Greek Moussaka (mousaka) is without a doubt, Greeces most popular, traditional dish! Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Youll want to start the recipe by cooking the potatoes. Eggplant moussaka will keep well in an airtight container in the refrigerator for up to 5 days. I have seen recipes where eggplant is omitted completely in favor of sliced potatoes, or potatoes and eggplant are both used for layering. You shouldnt have any left. I wonder how much calories has it got per portion? can you be more specific regarding pinch of cinnamon and pinch of nutmeg. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. We typically use the sweet, but the hot will work if that is something people prefer. Comfort food doesnt get better than this traditional Greek moussaka recipe with layers of tender roasted eggplant, a rich sauce made with ground lamb or beef, and a creamy bechamel topping. The best way to do this would be to bake then freeze. My dad was Serbian, and I grew up eating leg of lamb highly seasoned with garlic, so used all ground lamb in my sauce. Thank you. Tip: Some eggplants (aubergines) can be bitter so it is important to prepare them correctly. BEST Vegetarian Moussaka Recipe - The Mediterranean Dish While I find it not a real problem and very interesting, Im wondering why some ingredients are in cups, ml, gms, etc. That should have been stated in the recipe. ), because while my hands were almost always busy, each of the parts were generally just waiting on me. Thank you Megan for your amazing feedback! I would also bake the zucchini and eggplant on a baking sheet at the same time as the potatoes and increase baking time to 30 minutes I would do this because I think it would reduce overall prep time without significantly reducing taste. Brioche Loaf Cockaigne (from the Joy of Cooking). Tip: Dont forget your eggplants (aubergines) will shrink when baked, so make sure you slice enough to give you around 3 layers of coverage. You can safely use gluten free flour or a flour of your choice with no difference. Certainly worth the time it takes to make! Thanks for the recipe. Cook until it loses its pink color, which should take around 5 minutes. You can bake it either before freezing or after freezing, both will work just as well If baking after freezing, bake at a lower temperature for longer, until its cooked through. How to Make this Vegetarian Moussaka - Step-by-Step 1. Traditional Moussaka recipe with eggplants (aubergines) and potatoes As far as a time estimate, it took me almost exactly three and a half hours (including the 30 minute cool down at the end) by myself -- however, it was my first time making something like this, and I did have some friends to chat with and a drink to slow me down, so you might be able to make it faster, haha! mint and 1 Tbsp. I will be donating some to my elderly neighbours tomorrow who I am looking after due to corinavirus. It all started with an idea To collate and publish all those recipes that I loved when I was young, the ones I made with so much love for my children and grand children! Used ground chicken instead of beef and used two eggplants instead of three. Thanks! Set the mixture aside. Cook bchamel,. Freeze for up to 3 months. Im so glad you liked it Sara! you can test that by poking the moussaka with a knife deep through, to check if its pipping hot. Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and bchamel is golden yellow. If you havent tried it, give it a go next time and Im sure youll love them too! I have a question.. you wrote hot paprika on the instructions but below you recommend sweet paprika.. did you mean to write hot?