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Recipe For Greek Moussaka

Recipe For Greek Moussaka
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Indulge in the rich, comforting layers of this Recipe For Greek Moussaka, a Mediterranean baked dish that brings together savory ground beef, vibrant vegetables, and a luscious béchamel sauce. Perfect for family dinners or special occasions, this dish showcases a beautiful presentation that is as delightful to the eyes as it is to the palate. With its harmonious blend of flavors and textures, this moussaka is sure to impress everyone at your table. Plus, it can be made ahead of time for effortless weeknight meals without sacrificing taste.

Ingredients

Scale
  • 4 tablespoons olive oil
  • 100 grams (1 small) onion (minced)
  • 500 grams (1.1 pounds) ground beef
  • ½ teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 small stick of cinnamon
  • 3 loaded teaspoons tomato paste
  • 200 grams (7 ounces) ripe tomato diced (or use canned instead)
  • 250 grams (1 cup) tomato sauce (cut in half if using canned diced tomatoes)
  • 1 bay leaf
  • 900 grams (2 pounds) potatoes
  • 700 grams (1.5 pounds) eggplants
  • 450 grams (1 pound) zucchini
  • vegetable oil for frying (sunflower, canola, etc.)
  • 100 grams (3.5 ounce) butter
  • 80 grams (8 tablespoons) all-purpose flour
  • 1 litre milk (heated until warm)
  • ¼ teaspoon ground nutmeg
  • 70 grams (⅔ cup) grated Kasseri cheese, Provolone, or Gruyere
  • 3 tablespoons grated Greek kefalotyri cheese, Parmesan, or Pecorino cheese (+ a little bit extra to sprinkle on top)
  • 3 medium-sized eggs (at room temperature)
  • salt and pepper

Instructions

  1. Prepare the Potatoes: Peel the potatoes and slice them thinly. Fry them in vegetable oil until golden brown. Drain on paper towels and set aside.
  2. Prepare the Eggplants: Slice the eggplants and sprinkle with salt to draw out excess moisture. After about 30 minutes, rinse and pat dry. Fry in vegetable oil until browned, then set aside.
  3. Make the Meat Sauce: In a large skillet over medium heat, heat olive oil and add minced onions; sauté until translucent. Add ground beef; cook until browned. Stir in spices—ground cloves, allspice, cinnamon—and cook briefly. Mix in tomato paste, diced tomatoes, tomato sauce, and bay leaf; let simmer for about 20 minutes.
  4. Prepare Béchamel Sauce: In another pan, melt butter over low heat. Stir in flour to create a roux; cook for 2-3 minutes. Gradually whisk in warm milk; continue stirring until thickened. Season with nutmeg, salt, and pepper. Remove from heat; stir in cheeses and beaten eggs until smooth.
  5. Assemble the Moussaka: In a baking dish, layer half of the fried potatoes on the bottom. Spread half of the meat sauce over potatoes. Layer fried eggplants on top of meat sauce. Repeat with remaining potatoes followed by meat sauce. Pour béchamel sauce over everything evenly.
  6. Bake: Preheat your oven to 180°C (350°F). Bake uncovered for about 45 minutes or until golden brown on top.

Nutrition

Find it online: https://recipesbyphoenix.com/recipe-for-greek-moussaka/