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the original recipe of the famous Greek dish

Ingredients

Minced meat of lamb

Extra virgin olive oil

The Moussakaor mousakà, is a typical dish of Greek gastronomy, very consistent, appetizing and rich in ingredients, including lamb, cheese and eggplant. The recipe consists of a layered preparation, similar to that of a lasagna or a parmigiana: the base consists of a layer of friesto which are added Fried eggplant and a mixed meat sauce, usually lamb and pork, a sprinkle of Greek cheese, kefalotiri (replaceable with a mixture of parmesan and pecorino) and finally, to top it off, plenty of béchamel. Moussaka must be cooked in the oven and can be served both as a main course and as a side dish. single dish: a concentrate of real benefits to achieve during a Sunday lunch, without paying too much attention to the calories.

Find out how to prepare it by following the step-by-step procedure and tips. If you liked this recipe, also try other typical dishes of the Hellenic tradition.

How to make moussaka

Start by preparing the meat sauce: in a pan pour a drizzle of oil and the chopped onion, sauté until golden brown 1.

Add ground beef. Cook for a few minutes, salt and pepper 2.

Blend with white wine 3 and let it evaporate.

Add tomato puree 4.

Cook for a few minutes while stirring 5.

Add cinnamon powder 6. Cook another 10-15 minutes until the sauce has shrunk.

Wash and cut the aubergines into thin slices seven.

Arrange them in layers for an hour, alternating them with coarse salt 8and place a weight to make them lose the bitter liquid.

Peel the potatoes and cut them into thin slices 9.

Fry the aubergines in hot oil and drain on absorbent paper ten. Season them with salt and set aside.

Do the same with the potato slices 11.

Arrange the potatoes in the bottom of the dish 12.

Add a layer of eggplant 13.

Proceed with half the ground beef 14.

Add grated pecorino and parmesan 15.

Continue with the second layer of aubergines, the other half of the meat and the remaining cheese. Top with a generous layer of béchamel 16.

Bake at 180°C for 40 minutes. Once the moussaka is out of the oven 17let cool for a few minutes.

Cut into slices and serve 18.

Tips

If you don’t like lamb meat, you can choose beef or veal. If you prefer, you can add zucchini instead of eggplant.

Make a perfect béchamelwe recommend using whole milk.

If you have time available, place it eggplant once cut and leave them in a colander covered with a plate. Wait a few hours until they release a dark liquid, then rinse them and dry them with a cloth. This procedure will cause the eggplants to lose their bitter aftertaste.

Variants

Moussaka light

For a light moussaka, grill the aubergines instead of frying them, use 400 grams of ground turkey and make a light béchamel with the vegetable broth. In a saucepan pour 20 ml of extra virgin olive oil and add 25 g of flour, mix with a whisk, pour in the hot vegetable stock and cook until thickened. Prepare a first layer of grilled eggplant, add the minced meat cooked with the tomato sauce, as indicated in the recipe, another layer of grilled eggplant and finally the minced meat. Top with a handful of grated pecorino and vegetable béchamel, then cook in the oven at 180°C for 45 minutes.

Potato Moussaka

To make the potato moussaka you need to make all the layers with the fried potatoes, so you just need to replace the eggplant with potatoes, using 500 grams of potatoes. You can do it either with a red stew, with tomato sauce, or with a white stew without tomatoes, adding a few tablespoons of bechamel between the layers of potatoes and minced meat.

Turkish Moussaka

Turkish moussaka is a variant without adding potatoes and béchamel. In this version you will have to use ground beef cooked with tomato and brown the eggplant as indicated in the recipe. Proceed by first creating a layer of eggplant and then minced meat, until all the ingredients are used up. Sprinkle the surface with grated pecorino and bake at 180°C for 30 minutes.

storage

The moussaka can be stored one day in the refrigerator in a closed glass container. You can freeze it if you used fresh ingredients.

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