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Greek Moussaka

Recipe For Greek Moussaka
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Indulge in the comforting layers of Greek Moussaka, a delightful dish that combines hearty ground beef, tender vegetables, and a rich béchamel sauce. This recipe is perfect for family gatherings or cozy dinners at home. With its blend of spices and flavors, every bite is a culinary adventure that showcases the best of Mediterranean cuisine. Impress your guests with this layered masterpiece that’s not only delicious but also customizable to suit your tastes.

Ingredients

Scale
  • 4 tablespoons olive oil
  • 1 small 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 (cut in half if using canned diced tomatoes)
  • 1 bay leaf
  • 900 grams potatoes
  • 700 grams eggplants
  • 450 grams zucchini
  • Vegetable oil for frying (sunflower, canola, etc.)
  • 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 (+ a little bit extra to sprinkle on top)
  • 3 medium-sized eggs (at room temperature)
  • Salt and pepper

Instructions

  1. Peel the potatoes and slice them into thin rounds.
  2. Slice the eggplants and zucchini into similar thickness.
  3. Sprinkle salt over eggplant slices and let them sit for about 30 minutes to draw out moisture.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add minced onion; sauté until translucent.
  6. Stir in ground beef; cook until browned.
  7. Add ground cloves, allspice, cinnamon stick, tomato paste, diced tomatoes, tomato sauce, and bay leaf. Simmer for 20 minutes.
  8. Rinse salt off eggplant slices; pat dry.
  9. In a separate pan, heat vegetable oil over medium-high heat.
  10. Fry potato slices until golden brown; drain on paper towels.
  11. Fry eggplant slices until golden; drain on paper towels.
  12. Lightly fry zucchini slices as well.
  13. In a saucepan, melt butter over medium heat.
  14. Stir in flour; whisk continuously until light golden.
  15. Gradually add warm milk while whisking constantly until smooth.
  16. Season with nutmeg, salt, and pepper. Add cheeses and mix well before removing from heat.
  17. Preheat oven to 180°C (350°F).
  18. In a baking dish, layer half of the fried potatoes on the bottom.
  19. Add half of the meat sauce on top followed by another layer of fried vegetables.
  20. Repeat layering with remaining potatoes and meat sauce.
  21. Pour béchamel sauce over everything evenly.
  22. Bake for approximately 40 minutes or until golden brown on top.

Nutrition

Find it online: https://chadrecipes.com/recipe-for-greek-moussaka/

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