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 have Moussaka using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Moussaka

You need 1 kg of eggplants.
Prepare 1 kg of potatoes.
Prepare 125 g of kefalotyri cheese, grated (you can substitute it with Pecorino Romano or Parmezan).
It's of salt, pepper, sugar.
You need 1/2 bunch of parsley, finely chopped.
It's of Meat filling.
You need 1 kg of ground beef.
You need 350 g of chopped peeled tomatoes.
It's 1-2 tbsp of tomato paste.
You need 125 ml of white wine (retsina if available).
You need 2 of onions, finely chopped.
You need 75 ml of olive oil.
You need 1 of beef stock cube.
You need 4 of egg whites.
It's 1 pinch of each cayenne pepper, black pepper, salt.
It's 2-4 cloves of garlic.
Prepare of herbs1 tbsp parsley, 1 tbsp mint, all chopped finely.
You need of spices2 pinches oregano, 1 pinch each of ground cloves, ground cinnamon, ground coriander, and 1/2 of a bay leaf..
It's 4 cups of bechamel sauce (with the 4 egg yolks).

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

Slice the eggplants into long slices, approximately 1 cm thick. Salt them, and let them stand for 30 minutes. Wash the salt off, strain them and pat them very dry with kitchen paper..
Slice the potatoes into 1 cm thick slices and fry them as well as the eggplants, in plenty of hot oil. Let them strain on absorbent paper..
Prepare the meat filling. In a saucepan, bring the oil to heat and lightly sauté the onion and the ground beef, until the ground beef is no longer pink. Add the wine and the stock cube. Add the spices, a little water and let the meat simmer for 45 minutes..
Then add the tomatoes, tomato paste, garlic, herbs, and the salt. Allow to simmer until the sauce has thickened..
Remove from the heat and allow to cool a little. Stir in the egg whites..
Prepare the bechamel sauce. Take care to only add the egg yolks once the sauce has cooled a little..
In an ovenproof dish, layer first the potato slices, season with salt and pepper, sprinkle with half the chopped parsley, a little sugar, and 1/3 of the grated cheese. Next layer the meat filling, and finish off with a layer of the eggplant slices, which we season as the potatoes. Spread the bechamel sauce over, sprinkle with the remaining grated cheese, and bake at 180 degrees for approximately 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.