Moussaka is an iconic Greek recipe made of layered eggplant, potato, meat sauce and topped with a creamy béchamel. This traditional Greek casserole dish is served all over Greece, and now you can learn how to make Greek moussaka at home.
Ingredients
Meat Mixture
* 1 medium yellow onion
* 3/4 cup olive oil
* 2 pounds ground meat we use a mixture of veal and lamb-but pork can also be used
* 2 cups tomato sauce we use homemade; but you can use a good quality strained tomato sauce
* 1/2 cup water
* 1 ½ tsp salt
* 1/2 tsp ground cinnamon
* 1/2 tsp ground pepper
Potatoes
* 12 medium size potatoes we like to use yellow flesh potatoes
* vegetable oil for frying
Eggplants
* 7 medium sized eggplants
* 1 tsp salt
* olive oil for brushing onto eggplant
Béchamel Sauce
* 1/2 cup olive oil
* 1 cup all purpose flour
* 2 liters milk we use 2% lactose free milk
* 7 eggs beaten
* 1 tsp salt
* 1/2 tsp ground nutmeg
* 1/4 cup plain breadcrumbs
* 1/4 cup mizithra cheese or grated parmesan or romano cheese
* 1/2 cup crumbled feta cheese optional
FULL RECIPE CAN BE FOUND ON OUR WEBSITE: MIAKOUPPA.COM. LINK IS IN OUR BIO… Search MOUSSAKA
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Let’s show you how we make our version of this iconic Greek dish, musaka. Our family recipe is exactly the way we love it. Light, full of flavor, and perfectly balanced. Now, our parents version has its own special twist. They almost never use butter. For them, olive oil is gold and finds itself in most dishes. So, even the rich bashamel sauce that tops musaka is made with olive oil instead. They also use lactose-free milk. And sometimes instead of frying the eggplants, they broil them. The result, a lighter meal that doesn’t leave you feeling heavy or bloated, just happy and completely satisfied. Both versions are detailed in the recipe post, but trust us, their musaka is divine. So, set aside a few hours, put on some Greek music, and get ready to send your taste buds straight to Greece. Now, musaka does take a few steps to make, but don’t let that scare you. We’ve broken everything down to make it easy to follow and easy to plan ahead. The key ingredients, eggplants, of course, plus potatoes. We love yellow fleshed ones. A rich meat sauce made with ground ve pork or lamb or a mix of them, tomato sauce, and that silky bchamemell on top. It might look intimidating at first, but once you get started, you’ll see how straightforward it really is. With a little advanced planning, you can even pull this off on a week night and seriously impress your family. This p dish is part of our story. We grew up eating it and when we first launched Miaakupa, Musaka was the very first recipe we shared. Since then, so many of you have made it, loved it, and shared it with your own families.
Dining and Cooking