Traditional Moussaka recipe

Creamy, juicy and delicious.

And now with this step-by-step recipe for moussaka with potatoes and eggplants, you too can make your own moussaka easily and quickly! So go ahead and treat yourself to this little sin! For the traditional Greek moussaka recipe, rich layers of juicy minced meat, cooked in tomato sauce, spaghetti and creamy béchamel are combined. And all this is complemented by earthy herbs and spices that enhance the taste and pleasantly surprise your palate! Who can resist ..? So go ahead and treat yourself to this little sin!

Recipe for traditional Moussaka in 3 simple steps

Creamy, juicy and delicious. And now with this step-by-step recipe for moussaka with potatoes and eggplants, you too can make your own moussaka easily and quickly! So go ahead and treat yourself to this little sin! For the traditional Greek moussaka recipe, rich layers of juicy minced meat, cooked in tomato sauce, spaghetti and creamy béchamel are combined. And all this is complemented by earthy herbs and spices that enhance the taste and pleasantly surprise your palate!

Who can resist ..?

So go ahead and treat yourself to this little sin!

Prepare the minced meat sauce
For this recipe for traditional moussaka you can use minced lamb and beef. If you want a lighter version and do not like the strong taste of lamb, then use only ground beef or mixed with pork. To prepare the minced meat sauce for the moussaka, sauté the minced meat in olive oil, flavored with onions and garlic, and then simmer in the red wine and tomato sauce. The spices used in the minced meat sauce for the recipe of the traditional moussaka, will flavor the meat and will give a very characteristic aroma and taste to the moussaka. Let the sauce simmer to mix the flavors nicely

Components

For the base
3-4 eggplants
3-4 potatoes
oil for frying

For the minced meat

750gr. Ground beef

2 onions, finely chopped

2 cloves garlic, finely chopped

1 can of tomatoes

2 tbsp. Tomato paste

1 tbsp. Sugar

1 glass of red wine

salt and freshly ground pepper

1 bay leaf

1 pinch of cinnamon or 1 cinnamon stick

Or a cup of olive oil

For the béchamel

900ml milk (3 and ¾ of the cup)

120gr. Butter

120gr. Flour

a pinch of nutmeg

2 egg yolks

100gr. Parmesan or Kefalotyri or Gruyère, grated

Prepare the béchamel
Creamy béchamel for moussaka is the most important and perhaps the most difficult step. To achieve the perfect texture for your béchamel, add the milk (preferably lukewarm) little by little, stirring constantly. The perfect béchamel for your moussaka should be smooth and creamy. The secret is to stir the béchamel constantly and let the flour absorb the milk each time, so that it does not clot. Cook the béchamel over medium-low heat so that it does not burn or stick to the bottom of the pot, but be careful to cook it long enough so that you can not taste the flour.

Instructions

To make this traditional moussaka recipe, start by preparing the eggplants and potatoes. Remove the stalk and cut them into slices about 1 cm. In thickness. Salt, put them in a colander and leave for 30 minutes. Peel the potatoes and cut into 1 cm slices. In thickness.
Rinse the eggplants with plenty of water and squeeze the excess water with your hands. Dry them with a little paper and fry in plenty of oil until they get a nice color. Put the eggplants on absorbent paper. Peel the potatoes and cut into 1 cm slices. In thickness. Fry in plenty of oil and leave on absorbent paper. For a lighter version of the traditional moussaka, sprinkle the eggplants and potatoes with oil and salt and bake in a preheated oven at 200C until semi-soft.
Continue with the minced meat sauce for the moussaka. Heat a saucepan over medium-high heat and add the olive oil. Add the chopped onions and sauté until soft. Add and mix the garlic, tomato paste and minced meat, breaking it with a wooden spoon and sauté well. Stir in the red wine and wait for it to evaporate. Add the tomato sauce, sugar, cinnamon, cloves, bay leaf and season with salt and pepper. Bring to a boil, lower the heat and simmer with the lid on for about 30 minutes, until it sets and the juices evaporate. (Once the minced meat is cooked, remove the bay leaf, cloves and cinnamon).
Prepare the béchamel for the moussaka. Use a large saucepan to melt the butter over low-medium heat. Add the flour, stirring constantly to form a paste. Add the milk little by little and in a steady stream, while stirring with the whisk. If the béchamel is not thick enough, cook over low heat while continuing to stir. Remove the pan from the heat and add the yolks, salt, pepper, a pinch of nutmeg and grated cheese and mix well with the whisk.
For this recipe for moussaka with potatoes and eggplants you will need a large pan, about 25 * 35. Butter the bottom and sides of the pan and put a layer of potatoes on the bottom, crushed, so that no gaps are left. Put a layer of eggplants on top and sprinkle with a little grated Gruyère. Empty the minced meat on top and flatten it everywhere. Drizzle with the béchamel and sprinkle with grated cheese. If you prefer, you can make the moussaka only with eggplants, without potatoes. In this case use 6 eggplants and put a layer of eggplants, minced meat, a second layer of eggplants and béchamel.
Bake the moussaka in a preheated oven for about 60 minutes, until it forms a ruby ​​crust. Before cutting the moussaka into pieces, let it cool for half an hour.

Bon appétit!

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