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Outrageously Delicious Greek Moussaka

Indulge in the rich flavors of this Outrageously Delicious Greek Moussaka, featuring layers of fried potatoes, zucchini, eggplants, savory beef mince meat sauce, and a creamy Kefalograviera cheese bechamel topping.

Ingredients

Scale

Vegetable Base:

  • 2 cups olive oil for frying
  • 4 potatoes
  • 4 zucchini
  • 4 eggplants
  • 200 grams Kefalograviera cheese
  • 1 tablespoon salt
  • ½ tablespoon pepper

Meat Sauce:

  • 2 tablespoons olive oil
  • 1 large red onion
  • 1 medium-sized garlic bulb
  • 1 kg beef mince meat
  • 1 cup red wine
  • 800 grams crushed canned tomatoes
  • 1 tablespoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 teaspoons sugar
  • ½ teaspoon thyme
  • 1 teaspoon oregano
  • 3 bay leaves
  • 1 bunch fresh parsley

Bechamel:

  • 150 grams unsalted butter
  • 1 cup plain flour
  • 1 litre milk
  • 2 egg yolks
  • ½ teaspoon nutmeg
  • 250 grams Kefalograviera cheese

Instructions

  1. Prepare the Vegetable Base: Slice the potatoes, zucchini, and eggplants. Fry them until golden and set aside. Shred the Kefalograviera cheese.
  2. Make the Meat Sauce: Sauté onions, garlic, and beef. Add wine, tomatoes, and seasonings. Simmer until thickened. Stir in parsley.
  3. Prepare the Bechamel: Melt butter, whisk in flour, then slowly add milk. Cook until thick. Remove from heat, add cheese and egg yolks.
  4. Assemble: Layer vegetables, meat sauce, and bechamel. Repeat. Bake until golden and bubbly.

Notes

  • You can substitute the Kefalograviera cheese with parmesan, kasseri, or pecorino.
  • For a vegetarian version, omit the beef mince meat and double the vegetables.

Nutrition

Keywords: Greek moussaka, savory dinner, comfort food, Mediterranean cuisine