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Moussaka
Moussaka is a traditional Greek recipe for a layered dish of minced beef, aubergines and potatoes, topped with beef cooked in a milk and cheese sauce. The full recipe is presented here and I hope you enjoy this classic Greek version of Moussaka.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6–8
Rating: 
Tags : Beef RecipesVegetable RecipesCheese RecipesBaking RecipesGreece Recipes
This is the recipe for the classic Greek mince-based dish.
Ingredients:
500g minced beef
1 large onion, chopped
5 garlic cloves, finely chopped
2 large tomatoes
250g aubergines (eggplant)
250g courgettes (zucchini)
500g large potatoes
1 heaped tsp ground
cinnamon
1 heaped tsp ground
cloves
100g grated cheese
200g breadcrumbs
salt and freshly-ground black pepper to taste
For the Sauce:
500ml milk
60g butter
2 tbsp plain flour
150g grated cheese
salt and freshly-ground black pepper, to taste
Method:
First make the cheese sauce. In a large pan add the butter and melt. As soon as it has melted add the flour and stir in. Once the flour forms a past cook for a little while, but do not allow to burn. Add the milk a little at a time and whisk into the butter and flour mixture. Once you have added all the milk, bring almost to the boil and using the whisk stir-in the cheese. Season and allow to simmer and thicken. Once done pour into a measuring jar and set aside.
Meanwhile, fry the mince with the onion and garlic and set aside. Next cut the onions, tomatoes, aubergines, courgettes and potatoes into fairly thick slices and fry until soft. (Set aside as they cook).
In a ceramic oven-proof dish add a layer of fried potatoes and some breadcrumbs. Add layers of aubergine, then courgette and then the cooked meat. Sprinkle pepper, salt, cloves and cinnamon on top then add another layer of aubergine and a finish with a layer of potato. Cover with the cheese sauce then the tomatoes and finally add grated cheese and some freshly-ground black pepper on top.
Bake in a medium oven (170°C (150°C/325°/Gas Mark 3)) bake for half an hour until the cheese topping has browned nicely.
