Greek-Style Moussaka

Another Summer Recipe utilizing the gifts our garden gave us!

Our zucchinis, eggplants and our herbs are used in this Perfectly Creamy Greek Moussaka recipe

Have you ever tried Greek Moussaka? If not you should definitely try out this heaven!

Some History...

Moussaka is a popular dish that is primarily associated with Greek and Mediterranean cuisine. Its history can be traced back to ancient times, and it has evolved over the centuries into the dish we know today.

The modern Greek moussaka typically consists of layers of sautéed eggplant, ground meat (usually lamb or beef), onions, tomatoes, herbs such as oregano and cinnamon and some versions also consist of potato and zucchini layers. It also started being topped with a rich béchamel sauce. After baking it is allowed to cool and set before serving, enhancing its flavors.

The rich and hearty flavors, combined with the comforting layers of ingredients, have made moussaka a classic and enduring dish in Mediterranean cuisine.

It is often accompanied by a Greek Salad and crusty bread.

In my recipe I use a potato and zucchini layer and top the dish with a rich bechamel and cheese.

My Moussaka is always served with a Greek salad with ingredients from my garden

Ingredients:

3 zucchini (or 2 zucchini and one eggplant)

3 boiled potatoes

600gr minced beef

Some tomato sauce

1 onion cut into small pieces

2 garlic cloves cut into small pieces

Ground Cinnamon

Oregano

Basil

Spearmint

Salt

15gr sugar

Bechamel:

200gr butter

150gr flour

1 liter of milk

Salt

Pepper

Method

Preheat oven at 200C

For the bechamel:

Heat the butter in a pan until melted.

Add the flour while whisking to create a paste.

Then slowly add the milk while whisking and the salt and pepper.

Whisk until the bechamel thickens.

For the veggie layers:

Cut the zucchini and potatoes to rounds.

Heat a pan with some oil and stir fry the potatoes and zucchini.

If using eggplant, first heavily salt them and let them sit for 30 minutes. Then wash away the salt and dry before stir frying. This will remove its bitterness.

For the beef layer:

Sautee the garlic cloves and onion. Add the minced beef and cook until brown. Add the spices and salt to be toasted for 1 min and then add the tomato sauce and sugar. Cook for 2-5 minutes for the sugar to dissolve. Let it cool and strain leftover fluids. Add 300gr of the bechamel so that the minced beef sticks together while it cooks.

In a baking pan add a layer of potatoes.

Then a layer of zucchini.

Another layer of eggplant or again zucchini.

Then add the minced beef and top with the bechamel and kefalotyri, gouda cheese and paprika.

Bake in preheated oven for 40 mins or u til golden brown.

Remove from the oven and let it cool for 1hour so that it will stabilize.

Cut into square pieces and enjoy!

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