Homemade Recipe: Delicious Moussaka

Moussaka. Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce. Comes with a step-by-step photo guide.

I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like 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. You can cook Moussaka using 19 ingredients and 10 steps. Here is how you cook that.

Ingredients of Moussaka

1. Prepare 4 of large eggplants.
2. It's 2 of large potatoes.
3. It's 600 g of ground beef.
4. You need 2 of medium onions, diced.
5. Prepare 2 of garlic cloves.
6. It's 3 of fresh tomatoes.
7. It's 1 tsp of freshly chopped parsley.
8. You need 1 tsp of oregano.
9. Prepare 2 tbsp of butter.
10. You need 2 of eggs, beaten.
11. You need 1/2 cup of olive oil.
12. You need 1 pinch of salt and pepper.
13. It's 1 cup of white wine.
14. You need 1 cup of water.
15. You need of Bechamel sauce >.
16. You need 6 tbsp of flour.
17. It's 4 tbsp of butter.
18. It's 1 pinch of salt and pepper.
19. You need 2 of eggs, beaten.

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. 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. This moussaka is mostly authentic with a couple of twists for added flavor.

Moussaka instructions

1. Gather your ingredients. Dice the onions and garlic cloves, then slice the potatoes and eggplants into thin circles.
2. Melt the butter in a large pot then sauté the garlic and onions for 3 mins.
3. Next add the beef and cook until browned.
4. Now add the white wine, parsley, oregano, salt, pepper and tomatoes. Cook for 30 minutes, then set aside.
5. Heat the 1/2 cup of oil in a large pan and fry your sliced potatoes until golden brown, then lay them out in the bottom of a large, buttered baking dish.
6. Similarly fry all the eggplant slices and layer them on top of the potatoes. Then evenly pour your beef sauce over the top.
7. In a large frying pan melt the 4 tbsp of butter, then gradually spoon in the flour 1 tbsp at a time stirring constantly.
8. Gradually add in all the milk, again stirring constantly along with the salt and pepper until your sauce thickens.
9. Spread the bechamel sauce over the meat in the baking dish evenly.
10. Sprinkle the grated cheese on top and place in the oven pre-heated to 180C, and bake for 1 hour.

Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame. This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. 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.