Moussaka - A Classic Of Greek Cuisine - A Step By Step Recipe With A Photo

Moussaka is a classic of Greek cuisine, a dish reminiscent of a casserole with eggplant, minced meat and tomatoes with Bechamel sauce. The dish is hearty and delicious, be sure to try it.

Cooking description:

There are countless types of moussaka; in every Greek restaurant you can try this dish in a different signature serving, with its own unusual flavor. Today I want to share a recipe for how to cook moussaka, a classic of Greek cuisine that I had a chance to taste in Crete. This recipe I liked the most. I ate moussaka with minced lamb, but it is not easy to find good quality lamb here, so you can safely replace it with beef. If you want to lighten the dish a little, then add Greek yogurt instead of Bechamel sauce, it will be no less tasty, but more useful. Enjoy!

Purpose: For dinner

Main ingredient: Meat / Vegetables / Eggplant / Tomato / Minced meat

Dish: Baking / Sauces / Hot dishes

Cuisine geography: Greek / European

Ingredients:

• Eggplant - 5 Pieces
• Olive oil - 3 tbsp. spoons
• Feta cheese - 175 Grams
• Breadcrumbs - 100 Grams
• Butter - 100 grams
• Flour - 100 Grams
• Milk - 250 Milliliters
• Egg Yolks - 3 Pieces
• Salt - 1/2 Teaspoon
• Ground black pepper - 1/2 Teaspoon
• Nutmeg - 1/4 Teaspoon
• Onions - 4 Pieces
• Beef or minced lamb - 1 Kilogram
• Tomatoes - 800 Grams
• Cinnamon - 1/2 Teaspoon
• Garlic - 3 Cloves
• Tomato paste - 4 Tbsp. spoons
• Dry white wine - 140 Milliliters

Servings: 6-8

How to cook "Moussaka - Greek Classics"

Wash eggplants, cut into thin slices lengthwise. Season with salt and dip in salted water to release the bitterness. Fry the eggplants in vegetable oil until golden brown on both sides. Pour bread crumbs onto a baking sheet, spread in an even layer. Wash tomatoes and onions, peel, cut into small cubes. Fry the onion in olive oil, add the minced meat and sauté. Add tomatoes, salt, pepper, tomato paste and wine. Heat for another 45 minutes. Melt butter in a saucepan, add flour, fry until golden brown. Pour in milk in small portions, stirring constantly. Cook the sauce until thick.