Recipe: Delicious Greek Mussaka

Greek Mussaka. Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned.

Classic moussaka is made by layering potatoes, eggplants, and a meaty lamb sauce, and then covering the dish in an egg-enriched béchamel sauce that crisps up and becomes golden brown in the oven. Modern versions use beef, some skip the potatoes and béchamel, but most keep the meat sauce and creamy sauce on top. This eggplant moussaka is definitely a festive dish and not an everyday meal. You can cook Greek Mussaka using 18 ingredients and 12 steps. Here is how you cook it.

Ingredients of Greek Mussaka

1. It's of large aubergines (A).
2. Prepare of medium sized white potatoes (A).
3. It's of medium red onion (B).
4. Prepare of olive oil (B).
5. It's of garlic (B).
6. You need of ground beef and lamb meat (B).
7. It's of seven spices (B).
8. It's of black pepper (B).
9. Prepare of salt (B).
10. You need of grape molasses (B).
11. Prepare of vinegar (B).
12. Prepare of bay leaves (C).
13. You need of clovers (C).
14. Prepare of ground nutmeg (C).
15. Prepare of milk (C).
16. It's of butter (C).
17. It's of a cup of flour (C).
18. Prepare of grated parmesan cheese (C).

It is part of what Greeks call "urban Greek cuisine". Moussaka is traditionally made with lamb or a mixture of lamb and beef, although more modern versions use only beef. Moussaka is definitely a labor of love. It isn't hard to make at all, but it does involve multiple steps and does take time to make.

Greek Mussaka step by step

1. Peel, cut and salt the aubergines. Load them in a colander with a weight to remove moisture..
2. Fry the aubergine slices in vegetable oil..
3. Peel, cut and fry the potatoes..
4. Start to prepare your Mussaka pan. The first layer consists of fried potatoes, while second layer consists of fried aubergine..
5. Finely chop the onion, fry in olive oil, add minced garlic clove when onion is ready. Later add the meat. Stir on medium heat. Add the other ingredients as the meat browns and gets almost cooked..
6. The minced meat comprises the third layer in the pan. Spread more aubergines to make a fourth layer..
7. Boil milk with its spices in a saucepan over medium heat. In a separate saucepan melt the butter then gradually add sifted flour while continuously whisking over low heat..
8. Gradually ladle milk over the butter and flour mixture whisking without interruption till the whole milk quantity is used up. Add half the parmesan cheese into the white sauce..
9. The white sauce makes up the top layer (fifth layer). Sprinkle the remaining parmesan cheese on top..
10. Cook for 30 min in a 180 degrees C oven uncovered. Broil for an extra 5 - 10 minutes to give the pan a golden brown surface..
11. Remove from the oven and wait for 15 minutes before cutting and serving. Enjoy a premium dinner..
12. Eat with yoghurt..

The good news however is that moussaka is a prime example of a dish that can be made well in advance and then simply popped in the oven before serving. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until. Today, moussaka is a common dish in Lebanon and the Arab world, a version that consists of eggplants, olive oil, garlic, onions and tomatoes. His version is the moussaka Greeks know and love. What is Moussaka The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce.