Traditional Greek Moussakas

Moussakas, is the most famous Greek dish.    Layered with sautéed slices of potatoes, courgettes and eggplant with meat sauce in the middle layer. Topped with béchamel sauce and myzithra cheese.

The vegetables are fried and left in a colander to drain the excess oil.  A layer of vegetables is placed in a baking tin, then a meat sauce with ground pork or veal is added in the middle, then another layer of potatoes and eggplants and finally it is topped with a bechamel sauce and then it is baked in the oven.

This is the traditional way of making moussakas but if you want a lighter version of moussakas instead of frying the potatoes and eggplants you can brush them with olive oil and bake them in the oven.

Although cinnamon is not added in the Greek Moussakas, in Cyprus we love cinnamon and I have kept this spice in the meat sauce as well as on top.

A quite rich dish but so delicious!!

Traditional Greek Moussakas

Time of Preparation: 1 hour including béchamel

Cooking Time: about 1 hour

Serves: 6 – 8

Ingredients:

• 500 gr. ground pork or veal
  
• 1 red onion, finely chopped
• 1 -2 cloves garlic, finely chopped (optional)
• 1 cup olive oil, divided
• 1 cup  parsley, finely chopped
• 4 fresh tomatoes peeled and blended or 1 tin tomatoes of whole tomatoes 500gr. (blended)
• 5 – 6  medium eggplants
• 2 – 3 courgettes (optional)
• 4 big potatoes
• Salt
• Freshly ground black pepper
• Cinnamon

For the Béchamel Cream

• 1.5 litres of milk
• 3 – 4 eggs
• 1/2 cup olive oil
• 1/2 cup flour
• salt and nutmeg
• 1 cup myzithra cheese or halloumi, grated

Preparation

In a  skillet heat 1/4 cup of olive oil and sauté the onion and the garlic until translucent and then add the ground meat and sauté until it turns from pink to white colour.   Add the tomatoes, salt, pepper and cinnamon and about ½ cup of water. Cook until sauce has thickened and remove from heat and mix in the parsley.

Peel and cut the potatoes in 1 cm. thick slices.  Heat the remaining oil in a frying pan or skillet and saute on both sides until golden.  Cut the courgettes into 4 slices and saute as well on both sides.  Finally, peel eggplants and cut into 1 cm slices which leave in a bowl with water and salt for about 1 hour.  Then wash and drain before frying.  I always use tsakonikes eggplants which are not bitter, so this procedure is not necessary.

Prepare the béchamel sauce.  See step by step instructions here.  Do not add all the cheese but reserve some to sprinkle on top.

In a baking dish 27 X 35 X 5 cm, sprinkle with dried bread crumbs (optional) and put a layer of potatoes. Cover the gaps in between with the eggplants (and courgettes). Sprinkle some Salt and pepper and place the minced meat on top and cover with another layer of potatoes, eggplants (and courgettes).

Cover with béchamel sauce, sprinkle remaining halloumi cheese on top and cinnamon.
Pre-heat oven at 180o C or 355o F and bake for about an hour or until a nice golden colour is achieved.

Serve with Horiatiki Salad, aka a Greek Salad.

Tags: bechamel, Creams, Eggplants, Greek, Ground meat, Moussakas, Potatoes, Sauces, Traditional, Vegetables, video