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Outrageously Delicious Greek Moussaka Recipe

Outrageously Delicious Greek Moussaka Recipe

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5.2 from 6 reviews

This Outrageously Delicious Greek Moussaka is a classic layered casserole featuring fried potatoes, zucchini, and eggplants, topped with a rich beef meat sauce and creamy béchamel, baked to a golden perfection. It captures the heart of Greek comfort food with its aromatic spices and traditional Kefalograviera cheese, offering a deeply satisfying and flavorful meal perfect for family dinners or special occasions.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

Vegetable Base

  • 2 cups olive oil for frying
  • 4 potatoes, sliced into circular disks
  • 4 zucchini, sliced into circular disks
  • 4 eggplants, sliced into circular disks
  • 200 grams Kefalograviera cheese, finely shredded
  • 1 tablespoon salt
  • ½ tablespoon pepper

Meat Sauce

  • 2 tablespoons olive oil
  • 1 large red onion, finely chopped
  • 1 medium-sized garlic bulb, minced (about 8-10 cloves)
  • 1 kg beef mince meat
  • 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, finely chopped (about ½ cup)

Béchamel

  • 150 grams unsalted butter
  • 1 cup plain flour (about 120 grams)
  • 1 litre milk
  • 2 egg yolks
  • ½ teaspoon nutmeg
  • 250 grams Kefalograviera cheese, finely shredded

Instructions

  1. Prepare the Vegetables: Slice the potatoes, zucchini, and eggplants into circular disks about ¼ inch thick to ensure even cooking.
  2. Fry the Vegetables: Heat 2 cups of olive oil in a large frying pan over medium-high heat. Fry the vegetable slices in batches until cooked through and golden brown on both sides. Remove each batch and place them on paper towels to drain the excess oil.
  3. Cook the Meat Sauce Base: In a large pot over high heat, add 2 tablespoons of olive oil, the finely chopped red onion, and minced garlic. Sauté until soft and translucent, about 5 minutes.
  4. Brown the Beef: Add the 1 kg beef mince to the pot. Cook until browned, breaking up the meat with a wooden spoon to ensure even cooking.
  5. Add Wine and Simmer: Pour in about ½ cup of red wine and allow it to simmer gently until the liquid evaporates, intensifying the flavor.
  6. Add Tomatoes and Spices: Stir in the 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, and 3 bay leaves. Reduce heat and let the meat sauce simmer gently for about 10 minutes. Stir in fresh parsley in the final minute and remove bay leaves before assembling.
  7. Make the Béchamel Sauce: In a separate saucepan, melt 150 grams unsalted butter over medium heat. Gradually whisk in 1 cup plain flour to create a roux, stirring continuously for 2-3 minutes to remove the raw flour taste.
  8. Incorporate Milk: Slowly add 1 litre of milk while continuously whisking to prevent lumps. Cook the sauce, stirring frequently, until it thickens to a creamy consistency, about 8-10 minutes.
  9. Finish Béchamel: Remove the sauce from heat and whisk in 2 egg yolks, ½ teaspoon nutmeg, and 250 grams of finely shredded Kefalograviera cheese until smooth and well combined.
  10. Preheat Oven and Layer: Preheat your oven to 165°C fan-forced. In a large baking dish, layer the fried potatoes, zucchini, and eggplants evenly. Add the meat sauce layer on top of the vegetables, then pour the béchamel sauce over the meat layer, spreading it evenly.
  11. Bake the Moussaka: Place the assembled dish in the preheated oven and bake for 40 minutes, or until the top is beautifully golden brown and bubbling.
  12. Rest and Serve: Remove from the oven and let the moussaka cool for at least 30 minutes to set before slicing and serving. This resting time helps the layers to firm up for clean slices.

Notes

  • Substitutes for Kefalograviera cheese include Parmesan, Kasseri, or Pecorino Romano for a similar flavor and texture.
  • Begin checking the moussaka from 30 minutes onward to avoid overcooking and drying out the top layer.
  • Allowing the moussaka to rest after baking makes slicing easier and enhances flavor melding.
  • Use a fan-forced oven for even cooking, or adjust temperature to 175°C if using a conventional oven.
  • Frying vegetables in olive oil adds authentic flavor and texture, but for a lighter version, you can grill or roast the veggies instead.
  • Author: Adeline
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking and Frying
  • Cuisine: Greek
  • Diet: Halal

Nutrition

  • Serving Size: 1 slice (about 1/8 of recipe)
  • Calories: 550 kcal
  • Sugar: 10 g
  • Sodium: 600 mg
  • Fat: 35 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 110 mg

Find it online: https://flavorhug.com/outrageously-delicious-greek-moussaka-recipe/