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Gorgeous Greek moussaka recipe - Allrecipes.co.uk
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Gorgeous Greek moussaka recipe – Allrecipes.co.uk



Watch how to make an authentic Greek moussaka that looks as gorgeous as it is to eat!

Layers of mince, aubergine and bechamel make this rich dish a treat. We’ll show you how to prepare the aubergine so that its sweet without a hint of bitterness, and you’ll see how to make a Greek bechamel that is the secret to a sensational moussaka.

If you prefer, you can use half of the aubergine called for and replace it with thin slices of peeled potatoes. Shallow-fry the potatoes in olive oil first, then drain on a piece of kitchen paper, before adding to the baking dish.

Find this moussaka recipe and loads of other Greek recipes on Allrecipes.co.uk, the UK and Ireland’s largest online community of home cooks:

http://allrecipes.co.uk/recipe/26845/best-moussaka.aspx

TIPS:

— Don’t skip the salting of the aubergine – this ensures the bitter juices are released, making the aubergine smooth and sweet

— Many Greeks leave cinnamon out of their moussaka – you can, too!

— For a lighter dish, use half beef mince, half pork mince. Contrary to many recipes you see outside of Greece, minced lamb is never used for moussaka

— Allow the moussaka to rest a good 15 to 30 minutes before slicing. Just like lasagne, this gives the moussaka time to set and prevents a big mess when you cut that first piece!

— You can skip the egg white in the mince mixture, if desired. This aids in setting the mixture, but is not necessary

31 Comments

  4. WildRoseTheBand

    In Macedonia its kind different cause we use Potatoes and eggplants ..But the recipe is good..nice try!!
    Cheers from Hellas!!

  10. Flames1959 NO LAST NAME

    I substituted a pound of ground lamb instead of beef – otherwise I did the exact recipe.  The pan was scraped clean!  Glorious recipe – and well presented.

  20. Posazz

    First recipe I finally understand how to make béchamel correctly.. Thanks!

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