Recipe: 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. The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter.

Greek Moussaka recipe - A delicious taste of Greece. 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 is to the Eastern Mediterranean what lasagna is to Italy: A very rich, special casserole that is perfect for The best way to make moussaka is in steps. You can have Moussaka using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moussaka

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

Start with the meat sauce, and while that is. Moussaka, undoubtedly one of the most well known classic Greek recipes, is My Greek moussaka is aubergine based, and one which I make with a yogurt based topping for a slightly lighter Moussaka. Moussaka is a traditional dish of baked sliced aubergines with a tomato and meat (usually lamb) sauce and an egg-enriched béchamel topping. It's most commonly associated with Greece.

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.

Moussaka by Greek chef Akis Petretzikis! It is usually followed when someone is allergic to nuts. How to make an easy Greek moussaka - the ultimate guide! Layer up roasted eggplant, meat sauce and bechamel for a Greek taverna experience in your own home. This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion.