Moussaka. Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe. Moussaka is the iconic hearty Greek dish composed of layers of eggplants, saucy ground meat and Moussaka is an eggplant-and/or potato-based casserole dish, that traditionally also includes ground.
This was delicious but definitely takes a while (as I think any moussaka recipe does). Greek Moussaka recipe - A delicious taste of Greece. To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with. You can cook Moussaka using 19 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Moussaka
- It's 1 of large aubergine sliced.
- Prepare 1 of large potato thinly sliced.
- You need 1 of zucchini sliced.
- You need of Olive oil.
- You need 100 gms of butter.
- You need 100 gms of flour.
- It's 1 of large onion chopped fine.
- You need 3-4 of garlic cloves chopped.
- Prepare 3/4 of th cup milk.
- It's 1/4 tsp of nutmeg.
- It's 1/2 tsp of cinnamon.
- It's of Salt as per taste.
- You need 1 tsp of pepper.
- You need 1/2 tsp of chilli powder.
- It's 150 gms of shredded gouda cheese 100 gms shredded parmesan.
- You need 1 of beaten egg.
- You need 500 gms of minced lamb meat.
- Prepare 2 of large tomatoes chopped.
- You need 1 tsp of oregano.
This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. This moussaka is mostly authentic with a couple of twists for added flavor. Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame.
Moussaka step by step
- In a skillet pan fry potato, zucchini and aubergine until golden brown and set aside (you could deep fry).
- Place butter in a deep bottom pan and melt on medium heat, add flour stirring constantly so no lumps are formed for about a minute or two.
- Turn heat to low and whisk in milk, continue to cook on medium heat until sauce thickens, turn heat off, now whisk 50 gms parmesan and 100 gms gouda cheese and incorporate until melted, then whisk in egg until nice and smooth, check for seasoning, add nutmeg and set aside.
- In skillet add 1tbsp oil, add lamb and cook until brown, now add onions, garlic and continue to cook till onions are translucent appropriately 8 minutes, add chilli powder, cinnamon, pepper, oregano and 1/2tsp salt and mix well.
- Add tomatoes, mix and let it all cook until tomatoes have disintegrated, once cooked set aside.
- Preheat oven to 180 degrees celsius.
- In a baking dish, layer potato at the bottom of the dish, top with cooked lamb, then layer aubergine, top with lamb layer, now arrange zucchini and top with lamb.
- Pour white sauce on top of lamb, sprinkle remaining cheese and bake for 50 minutes..
- Cool and serve with a side of salad or garlic bread. Leftover (not likely to have any) can be refrigerated stored for 4 days in air tight container.
This moussaka provides a wonderful meal for a family occasion and is made with the traditional lamb mince. Moussaka by Greek chef Akis Petretzikis! It is usually followed when someone is allergic to nuts. Moussaka, undoubtedly one of the most well known classic Greek recipes, is My Greek moussaka is aubergine based, and one which I make with a yogurt based topping for a slightly lighter Moussaka. This Mighty Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce.