Recipe For Greek Moussaka
Indulge in the rich, layered flavors of this Recipe For Greek Moussaka, a classic Mediterranean dish that brings comfort to your dining table. This version features tender eggplants, zucchini, and golden potatoes layered harmoniously with a savory ground beef sauce and topped with a creamy béchamel. Perfect for family dinners or special occasions, this moussaka is sure to impress with its delightful textures and robust flavors. Whether served fresh from the oven or enjoyed as leftovers, this hearty dish promises satisfaction in every bite.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Main
- Method: Baking/Frying
- Cuisine: Mediterranean
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
- Salt and pepper
Instructions
- Prepare the vegetables by peeling and slicing potatoes, eggplants, and zucchini.
- Fry potato slices in vegetable oil until golden brown; drain on paper towels. Repeat for eggplant slices.
- In a skillet, sauté minced onion in olive oil until translucent, then add ground beef until browned. Stir in spices, tomato paste, diced tomatoes, and bay leaf; simmer for 20 minutes.
- For the béchamel sauce, melt butter in a saucepan; whisk in flour until smooth. Gradually add warm milk while whisking until thickened; season with nutmeg, salt, and pepper.
- Layer half of the fried potatoes in a baking dish followed by half of the meat sauce and half of the zucchini slices. Repeat layers ending with béchamel sauce.
- Bake at 180°C (350°F) for 40-45 minutes or until golden brown on top.
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 120mg
Find it online: https://trendingfoodideas.com/recipe-for-greek-moussaka/