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Outrageously Delicious Greek Moussaka

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Greek Moussaka is a classic layered casserole made with potatoes, zucchini, eggplant, a cinnamon-spiced beef sauce, and creamy béchamel. This hearty Mediterranean dish is rich, comforting, and perfect for family meals or gatherings.

  • Author: Tina
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Greek
  • Diet: Halal

Ingredients

Beef Layer:

1 tbsp olive oil

1 large onion, finely diced

2 garlic cloves, finely diced

750 g ground beef

2 heaped tbsp tomato paste

1/2 cup dry red wine (or beef stock)

1 cup tomato passata

1 cup beef stock

1/4 cup fresh parsley, finely diced

1 tbsp fresh thyme leaves, finely diced

1–2 bay leaves

3/4 tsp salt (to taste)

1/2 tsp sugar

1/2 tsp cinnamon

1/4 tsp black pepper (to taste)

Béchamel Sauce:

120 g unsalted butter

120 g plain flour

1 litre milk, room temperature

1/2 tsp salt (to taste)

1/4 tsp white pepper

1/2 small nutmeg, grated (or 1/4 tsp ground)

80 g Pecorino Romano, grated (or parmesan)

2 egg yolks

Vegetable Layers:

480 ml vegetable or olive oil (for frying)

750 g potatoes, peeled and sliced 1/4″ thick

500 g zucchini, sliced 1/3″ thick

1 kg eggplants, sliced 1/3″ thick

Parsley and pecorino (for sprinkling)

Salt and pepper

Instructions

  1. Prepare Beef Sauce: Sauté onion in olive oil until soft, add garlic, then brown beef. Stir in tomato paste, cook briefly, then deglaze with wine. Add passata, beef stock, parsley, thyme, bay leaf, cinnamon, sugar, salt, and pepper. Simmer 30 minutes until thickened. Remove bay leaf.
  2. Prepare Vegetables: Layer eggplant, zucchini, and potato slices between paper towels with a light sprinkle of salt to draw out moisture. Fry potatoes at 300°F (150°C) until lightly golden, then fry zucchini and eggplant at 340°F (170°C) until golden and softened. Drain on paper towels. Alternatively, bake vegetables at 400°F (200°C) with olive oil, salt, and pepper until tender.
  3. Make Béchamel Sauce: Melt butter, stir in flour to form a roux. Gradually whisk in milk until smooth and thick. Stir in nutmeg, salt, and white pepper. Remove from heat, add Pecorino, then quickly whisk in egg yolks. Stir 1/2 cup béchamel into the beef sauce.
  4. Assemble: In a greased 8×12-inch baking dish, layer potatoes, season with parsley, pecorino, salt, and pepper. Repeat with zucchini, then half the eggplant. Spread beef sauce evenly, then top with remaining eggplant. Pour béchamel over and smooth. Sprinkle extra cheese.
  5. Bake: Bake at 350°F (180°C) for 35–45 minutes until golden and lightly charred. Rest 15 minutes before slicing to help layers set. Garnish with parsley and cheese to serve.

Notes

  • Use lamb instead of beef for a more traditional flavor.
  • Bake vegetables instead of frying for a lighter version.
  • Add allspice or cloves for warmth in the meat sauce.
  • Kefalotyri cheese can replace pecorino for authenticity.
  • Make vegetarian by substituting lentils or chickpeas for the meat sauce.

Nutrition

Find it online: https://cheftinaskitchen.com/outrageously-delicious-greek-moussaka-2/