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Classic Greek Moussaka Rezept Recipe

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4.1 from 13 reviews

Greek Moussaka is a classic layered casserole featuring tender fried potatoes, eggplants, and zucchini, topped with a rich ground meat tomato sauce and a creamy béchamel topping. This traditional Greek dish is baked until golden and bubbling, offering a deliciously comforting meal perfect for family dinners.

  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Ingredients

Ground Meat Sauce

  • 4 tablespoons olive oil
  • 100 grams (1 small) onion, minced
  • 500 grams (1.1 pounds) ground beef
  • ½ teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 small stick of cinnamon
  • 3 loaded teaspoons tomato paste
  • 200 grams (7 ounces) ripe tomato, diced (or canned)
  • 250 grams (1 cup) tomato sauce (reduce if using canned diced tomatoes)
  • 1 bay leaf
  • 1½ tablespoons ground breadcrumbs
  • Salt and pepper to taste

Vegetable Layers

  • 900 grams (2 pounds) potatoes
  • 700 grams (1.5 pounds) eggplants
  • 450 grams (1 pound) zucchini
  • Vegetable oil for frying (sunflower or canola recommended)
  • Salt and pepper to taste

Béchamel Cream

  • 100 grams (3.5 ounces) butter
  • 80 grams (8 tablespoons) all-purpose flour
  • 1 litre warmed milk
  • ¼ teaspoon ground nutmeg
  • 70 grams (⅔ cup) grated Kasseri cheese, Provolone, or Gruyere
  • 3 tablespoons grated Greek kefalotyri cheese, Parmesan, or Pecorino cheese (+ extra for topping)
  • 3 medium-sized eggs (room temperature)
  • Salt and pepper to taste

Instructions

  1. Make The Ground Meat Sauce: Heat olive oil in a medium cooking pot or sauté pan. Sauté the minced onion over moderate heat until softened. Add the ground beef, season with salt and pepper, and cook while breaking apart the meat with a wooden spoon until no lumps remain. Stir in ground cloves, allspice, tomato paste, and cinnamon stick, cooking for one minute to release aromas. Add the diced tomatoes and cook for a further minute. Pour in tomato sauce and 1½ cups (375 ml) hot water. Add the bay leaf and partly cover, then simmer over moderate heat until the sauce thickens. Remove from heat, stir in ground breadcrumbs, and discard the cinnamon stick and bay leaf.
  2. Prepare The Vegetable Layers: Slice eggplants lengthwise into ½ cm (¼ inch) slices and soak in cold water with a plate on top to keep submerged for several minutes. Slice zucchini similarly and season with salt and pepper. Peel and slice potatoes about ⅔ cm (½ inch) thick, seasoning them with salt and pepper. In a sauté pan with at least ⅓ covered in vegetable oil or a deep fryer, deep-fry potatoes until golden and tender; drain on paper towels. Next, deep-fry zucchini slices until lightly colored; drain and lay on paper towels. Drain eggplants, season with salt and pepper, then deep-fry until golden and transfer to paper towels to drain excess oil.
  3. Make The Béchamel Cream: Melt butter in a small pot over moderate heat. Whisk in flour and cook for 1-2 minutes until golden and nutty in aroma. Gradually pour in warm milk while whisking to combine smoothly. Add ground nutmeg and cook the mixture until it thickens to a custard-like consistency, stirring frequently to prevent sticking. Remove from heat and season lightly with salt and pepper. Beat in the eggs and both types of cheese until fully incorporated.
  4. Assemble and Bake: Preheat oven to 200°C (390°F). In a 23 x 33 cm (9 x 13 inch) baking dish with 5 cm (2 inch) depth, layer the fried potato slices evenly, pressing lightly to adhere. Add a layer of eggplant slices, followed by a layer of zucchini slices. Spread the ground meat sauce over the vegetables, then evenly top with the béchamel cream. Sprinkle extra grated hard cheese on top. Bake in the preheated oven for about 30 minutes or until the béchamel is set and golden with brown spots. Remove and let the moussaka set for at least 30 minutes to an hour to firm up before slicing.
  5. Serve: Cut into 8 portions and serve warm. Enjoy this hearty and flavorful Greek classic!

Notes

  • Soaking eggplants removes bitterness and reduces oil absorption when frying.
  • Make sure the béchamel is not too thick but custard-like to achieve the perfect creamy topping.
  • Allow moussaka to rest after baking; this helps it set and makes slicing easier.
  • Use a deep pan or baking dish with sufficient height to accommodate the layers without spilling.
  • Substitute meats or cheeses based on preference or dietary restrictions, but Kasseri and kefalotyri cheeses provide authentic Greek flavor.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Find it online: https://dishiary.com/classic-greek-moussaka-rezept-recipe/