Easiest Way to Cook Perfect Greek Mussaka

Greek Mussaka. Reviews for: Photos of Authentic Greek Moussaka. A lot of work but oh so worth it. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic.

Moussaka really originated in the Balkans and the Middle East although the most famous version is now undeniably the Greek version. 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. You can have Greek Mussaka using 18 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Greek Mussaka

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

Get Moussaka Recipe from Food Network. 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.

Greek Mussaka instructions

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..

Season all the pieces of … Authentic Greek Moussaka. Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). I ate many while living in Greece, and nearly all were delicious! A classic moussaka is made of ground lamb (lamb mince), but I've found that most restaurants in Greece make theirs out of ground beef (beef mince). The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter.