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Recipe For Greek Moussaka

Recipe For Greek Moussaka

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Indulge in the rich flavors of Greece with this authentic Recipe For Greek Moussaka. This layered baked dish features tender ground beef, vibrant vegetables, and a creamy béchamel sauce that creates an unforgettable dining experience. Perfect for family gatherings or dinner parties, moussaka combines deep-fried potatoes and eggplants for a delightful texture and taste. With its impressive presentation and comforting nature, this recipe will quickly become a favorite at your table. Whether you’re new to Greek cuisine or a seasoned home cook, this moussaka promises to impress.

Ingredients

Scale
  • 4 tablespoons olive oil
  • 100 grams onion (minced)
  • 500 grams ground beef
  • ½ teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 small stick of cinnamon
  • 3 loaded teaspoons tomato paste
  • 200 grams ripe tomato diced (or use canned instead)
  • 250 grams tomato sauce
  • 1 bay leaf
  • 1½ tablespoons ground breadcrumbs
  • 900 grams potatoes
  • 700 grams eggplants
  • 450 grams zucchini
  • vegetable oil for frying
  • 100 grams butter
  • 80 grams all-purpose flour
  • 1 litre milk (heated until warm)
  • ¼ teaspoon ground nutmeg
  • 70 grams grated Kasseri cheese, Provolone, or Gruyere
  • 3 tablespoons grated Greek kefalotyri cheese, Parmesan, or Pecorino cheese
  • 3 medium-sized eggs (at room temperature)
  • salt and pepper

Instructions

  1. Prepare the vegetables by peeling, slicing, and salting the eggplants.
  2. Fry the potato slices until golden brown, then fry the eggplants and zucchini.
  3. In a skillet, sauté onions before browning the ground beef. Add spices and simmer with tomatoes.
  4. Make the béchamel sauce by melting butter, whisking in flour, then gradually adding warm milk and beaten eggs.
  5. Layer half of the fried potatoes, meat sauce, eggplants, zucchini, repeating layers and finishing with béchamel on top.
  6. Bake at 180°C (350°F) for 40–50 minutes until golden brown.

Nutrition

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