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Recipe For Greek Moussaka

Recipe For Greek Moussaka
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Indulge in the rich flavors of Greek Moussaka, a comforting layered casserole that’s sure to impress your family and friends. This delightful dish combines tender vegetables like eggplants and zucchini with seasoned ground beef, all topped with a creamy béchamel sauce that adds a luxurious finish. Perfect for family dinners or gatherings, this recipe is not only delicious but also make-ahead friendly, allowing you to prepare it in advance and bake it just before serving. With its hearty nature, Greek Moussaka caters to both children and adults, making it an ideal choice for any occasion.

Ingredients

Scale
  • 4 tablespoons olive oil
  • 100 grams (1 small) onion (minced)
  • 500 grams (1.1 pounds) ground beef
  • ½ teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 small stick of cinnamon
  • 3 loaded teaspoons tomato paste
  • 200 grams (7 ounces) ripe tomato diced (or use canned instead)
  • 250 grams (1 cup) tomato sauce (cut in half if using canned diced tomatoes)
  • 1 bay leaf
  • 1½ tablespoons ground breadcrumbs
  • 900 grams (2 pounds) potatoes
  • 700 grams (1.5 pounds) eggplants
  • 450 grams (1 pound) zucchini
  • vegetable oil for frying (sunflower, canola, etc.)
  • 100 grams (3.5 ounce) butter
  • 80 grams (8 tablespoons) all-purpose flour
  • 1 litre milk (heated until warm)
  • ¼ teaspoon ground nutmeg
  • 70 grams (⅔ cup) 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. Slice the potatoes, eggplants, and zucchini into even rounds.
  2. Fry the potato slices in vegetable oil until golden brown; set aside on paper towels. Repeat with eggplant slices.
  3. In the same skillet, sauté minced onion in olive oil until translucent; add ground beef and cook until browned. Stir in spices, tomato paste, diced tomatoes, tomato sauce, bay leaf, and breadcrumbs; let simmer for 15 minutes.
  4. For the béchamel sauce, melt butter in a saucepan, whisk in flour until smooth, then gradually add warm milk while stirring to avoid lumps. Stir in nutmeg and cheeses until melted.
  5. In a baking dish, layer half of the fried potatoes at the bottom followed by half of the meat mixture. Add zucchini slices then layer remaining meat mixture, top with eggplant slices and finish with remaining potatoes.
  6. Pour béchamel sauce evenly over the top.
  7. Preheat oven to 350°F (180°C) and bake for 45 minutes until golden brown.

Nutrition

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