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Outrageously Delicious Greek Moussaka Recipe

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4.7 from 10 reviews

This outrageously delicious Greek Moussaka recipe layers fried potatoes, eggplants, and zucchini with a rich beef meat sauce and creamy bechamel topped with Kefalograviera cheese for a traditional Mediterranean dish bursting with flavor.

Ingredients

Vegetable Base

  • 2 cups olive oil for frying
  • 4 potatoes, sliced
  • 4 zucchini, sliced
  • 4 eggplants, sliced
  • 200g Kefalograviera cheese, finely shredded
  • 1 tbsp salt
  • 1/2 tbsp pepper

Meat Sauce

  • 2 tbsp olive oil
  • 1 large red onion, finely chopped
  • 1 medium garlic bulb, minced
  • 1 kg beef mince
  • 1 cup red wine
  • 800g crushed canned tomatoes
  • 1 tbsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tsp sugar
  • 1/2 tsp thyme
  • 1 tsp oregano
  • 3 bay leaves
  • 1 bunch fresh parsley, finely chopped

Bechamel

  • 150g unsalted butter
  • 1 cup plain flour
  • 1 litre milk
  • 2 egg yolks
  • 1/2 tsp nutmeg
  • 250g Kefalograviera cheese, finely shredded

Instructions

  1. Prepare Vegetable Base: Slice the potatoes, zucchinis, and eggplants evenly. Heat 2 cups of olive oil in a large skillet and fry the vegetables until they turn golden brown. Remove and drain on paper towels. Season with 1 tbsp salt and 1/2 tbsp pepper.
  2. Cook Meat Sauce: In a large pan, heat 2 tbsp olive oil over medium heat. Add the finely chopped red onion and minced garlic and sauté until translucent. Add the beef mince and cook until browned. Pour in 1 cup of red wine and let it reduce for a few minutes. Stir in the crushed canned tomatoes, 1 tbsp salt, 1/2 tsp white pepper, ground cinnamon, ground nutmeg, sugar, thyme, oregano, and bay leaves. Simmer gently for about 30 minutes until the sauce thickens. Stir in the fresh parsley just before removing from heat.
  3. Make Bechamel Sauce: In a saucepan, melt 150g unsalted butter over medium heat. Whisk in 1 cup plain flour and cook for 2 minutes to form a roux. Gradually add 1 litre milk, whisking constantly to avoid lumps. Cook until the sauce thickens to a creamy consistency. Remove from heat and stir in 2 egg yolks, 1/2 tsp nutmeg, and 250g finely shredded Kefalograviera cheese until smooth.
  4. Assemble Moussaka: Preheat the oven to 180°C (350°F). In a deep baking dish, layer the fried potatoes first, followed by the eggplant slices, then the zucchini. Spread the meat sauce evenly over the vegetables. Pour the bechamel sauce on top, smoothing it out evenly.
  5. Bake and Serve: Bake the assembled moussaka in the preheated oven for 45 minutes until the top is golden and bubbly. Remove from the oven and allow it to rest for 15 minutes before slicing to allow the layers to set for neat servings.

Notes

  • For a vegetarian version, substitute the beef mince with lentils or mushrooms.
  • Use a non-stick pan or add a bit more oil if vegetables stick during frying.
  • Kefalograviera cheese can be substituted with Parmesan or Pecorino for a similar flavor.
  • Make sure to slice vegetables evenly to ensure even cooking.
  • You can prepare the meat sauce and bechamel in advance to save time during assembly.

Find it online: https://sweetworldcooks.com/outrageously-delicious-greek-moussaka-recipe/