Description
Indulge in the rich flavors of this traditional Greek moussaka, featuring layers of vegetables, flavorful meat sauce, and creamy bechamel sauce, all baked to perfection.
Ingredients
Scale
Vegetable Base
- 2 cups olive oil for frying
- 4 potatoes
- 4 zucchini
- 4 eggplants
- 200 grams Kefalograviera cheese, finely shredded
- 1 tablespoon salt
- ½ tablespoon pepper
Meat Sauce
- 2 tablespoon olive oil
- 1 large red onion, finely chopped
- 1 medium-sized garlic bulb, minced
- 1 kg beef mince meat
- 1 cup red wine
- 800 grams crushed canned tomatoes
- 1 tablespoon salt
- ½ teaspoon white pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoon sugar
- ½ teaspoon thyme
- 1 teaspoon oregano
- 3 bay leaves
- 1 bunch fresh parsley, finely chopped
Bechamel
- 150 grams unsalted butter
- 1 cup plain flour
- 1 litre milk
- 2 egg yolks
- ½ teaspoon nutmeg
- 250 grams Kefalograviera cheese, finely shredded
Instructions
- Prepare Vegetable Base: Slice potatoes, zucchini, and eggplants. Fry in olive oil until golden. Layer in a baking dish with cheese, salt, and pepper.
- Cook Meat Sauce: Saute onion and garlic. Add beef, wine, tomatoes, and seasonings. Simmer until thickened. Layer over vegetables.
- Make Bechamel: Melt butter, stir in flour, then slowly add milk. Cook until thickened. Stir in egg yolks, nutmeg, and cheese. Pour over meat sauce.
- Bake: Bake moussaka until golden and bubbly. Let it rest before serving.
Notes
- You can substitute cheese options based on availability.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 95 mg
Keywords: Greek moussaka, traditional recipe, baked casserole, Mediterranean flavors