How to Cook Yummy 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. Moussaka is to the Greek what Lasagna is to Italians.

Eggplant, potatoes & a hearty spiced meat Moussaka recipe: layers of eggplant, potatoes, and a spiced meat sauce nestled in between. 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. You can have Moussaka using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moussaka

1. Prepare 1 of large aubergine sliced.
2. It's 1 of large potato thinly sliced.
3. Prepare 1 of zucchini sliced.
4. You need of Olive oil.
5. Prepare 100 gms of butter.
6. It's 100 gms of flour.
7. You need 1 of large onion chopped fine.
8. Prepare 3-4 of garlic cloves chopped.
9. Prepare 3/4 of th cup milk.
10. Prepare 1/4 tsp of nutmeg.
11. You need 1/2 tsp of cinnamon.
12. You need of Salt as per taste.
13. Prepare 1 tsp of pepper.
14. It's 1/2 tsp of chilli powder.
15. It's 150 gms of shredded gouda cheese 100 gms shredded parmesan.
16. Prepare 1 of beaten egg.
17. Prepare 500 gms of minced lamb meat.
18. You need 2 of large tomatoes chopped.
19. You need 1 tsp of oregano.

To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with. Moussaka by Greek chef Akis Petretzikis! It is usually followed when someone is allergic to nuts. This was delicious but definitely takes a while (as I think any moussaka recipe does).

Moussaka instructions

1. In a skillet pan fry potato, zucchini and aubergine until golden brown and set aside (you could deep fry).
2. Place butter in a deep bottom pan and melt on medium heat, add flour stirring constantly so no lumps are formed for about a minute or two.
3. Turn heat to low and whisk in milk, continue to cook on medium heat until sauce thickens, turn heat off, now whisk 50 gms parmesan and 100 gms gouda cheese and incorporate until melted, then whisk in egg until nice and smooth, check for seasoning, add nutmeg and set aside.
4. In skillet add 1tbsp oil, add lamb and cook until brown, now add onions, garlic and continue to cook till onions are translucent appropriately 8 minutes, add chilli powder, cinnamon, pepper, oregano and 1/2tsp salt and mix well.
5. Add tomatoes, mix and let it all cook until tomatoes have disintegrated, once cooked set aside.
6. Preheat oven to 180 degrees celsius.
7. In a baking dish, layer potato at the bottom of the dish, top with cooked lamb, then layer aubergine, top with lamb layer, now arrange zucchini and top with lamb.
8. Pour white sauce on top of lamb, sprinkle remaining cheese and bake for 50 minutes..
9. Cool and serve with a side of salad or garlic bread. Leftover (not likely to have any) can be refrigerated stored for 4 days in air tight container.

This moussaka is mostly authentic with a couple of twists for added flavor. Many very traditional versions of moussaka use a layer of potatoes. Most modern versions do not which is a shame. This moussaka provides a wonderful meal for a family occasion and is made with the traditional lamb mince. This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce.