Recipe Traditional Moussaka recipe from a Greek Chef

Fenia Fotiou

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Joined
27 Jan 2021
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1:49 PM
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Location
Athens, Greece
Website
www.travelcookraise.com
Moussaka is the most popular and probably the most delicious Greek dish! A hearty moussaka consists of deep-fried layers of potato and eggplant, a juicy and flavorful beef mince sauce, and a creamy bechamel. Recreate this legendary Greek dish at your home with this traditional moussaka recipe!
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This recipe was first published on www.travelcookraise.com where I blog about food and other stuff.

Ingredients
  • 3 large potatoes
  • 3 medium eggplants
  • 2 medium zucchinis
  • salt & pepper

FOR THE MEAT SAUCE
  • 600g beef mince
  • 2 T olive oil
  • 1 onion
  • 1 garlic clove
  • 1 Tablespoon tomato paste
  • 1/2 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 1 bay leaf
  • 1 can chopped tomato
  • salt & pepper
  • handful fresh herbs, chopped

FOR THE BECHAMEL
  • 120g butter
  • 120g flour
  • 900g milk
  • salt & pepper
  • pinch of ground nutmeg
  • 100g grated Gruyere or parmesan cheese + 70g for topping
  • 2 eggs
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Method
  1. Start by peeling the vegetables to get them ready for frying (or baking, your call)
  2. Deep-fry the potatoes first, followed by the eggplants and lastly the zucchinis. Remove the vegetables when golden and place them on paper towels to remove excess oil.
  3. Meanwhile, prepare the meat sauce. Add 2 Tablespoons to a cooking pot and add the minced beef. Cook until brown, breaking up with a wooden spoon.
  4. Add the finely chopped onion and cook for another 10 minutes.
  5. Add the mashed garlic and cook for another minute.
  6. Add the tomato paste.
  7. Follow up with the tomato paste, spices, and sugar, and stir-fry for another minute.
  8. Add the canned diced tomatoes and cook until most of the liquid is evaporated (about 15 minutes). Add the chopped fresh herbs at the end.
  9. When all the vegetables are fried and most of the liquid in the meat sauce is evaporated, it's time to make the bechamel sauce.
  10. Preheat your oven to 360F.
  11. Melt the butter in a cooking pot and add the flour. Whisk continuously for about 2 minutes, until the mixture starts smelling like baked cookies. Add the (lukewarm to hot) milk a little at a time, whisking vigorously. When done, cook for another minute or so.
  12. Turn off the heat. Add only the first portion of the grated cheese. Season with salt, pepper, and ground nutmeg. Add in the eggs and stir to combine.
  13. Time to assemble. Cover the bottom of a baking dish with the potato slices.
  14. Top up with the zucchinis (if using). Don't forget to season every layer of the vegetables, making sure not to overdo it! Top up with a neat layer of eggplants. Add about 1/2 cup of the bechamel sauce to the meat sauce and stir. Spread the meat sauce evenly on top of the eggplant layer. Spread the rest of the bechamel sauce on top of the meat sauce. Sprinkle with the 2nd portion of the cheese.
  15. Put in the oven for about 45 minutes, or until the top is nicely browned and let cool preferably for 30 minutes so that the pieces won't fall apart when slicing. Enjoy!
Kali oreksi!!!
 
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