Hello friends! I made a beautiful, juicy moussaka the other day, and I just had to share the recipe with you. This dish is perfect for celebrations, and I made it for St. Demetrios Day. Here's how I did it—step by step, and with a few tips to make sure it turns out perfect!
Ingredients:
For the meat sauce:
- 500g ground beef (or lamb, if you prefer)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 ripe tomatoes, chopped (or canned tomatoes)
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 1 tsp red pepper (optional, for a little heat)
- Fresh basil and mint (if available) or use dried
- 2 bay leaves
- 1/2 tsp cumin
- Olive oil for sautéing
- A splash of red wine (optional)
- 1 cup water or broth
For the vegetables:
- 3 large potatoes, sliced into rounds
- 2 medium eggplants, sliced
- Salt for seasoning
For the béchamel sauce:
- 1 liter milk (I use whole milk)
- 10 heaping tablespoons all-purpose flour
- 1 egg
- Salt, pepper, and a pinch of nutmeg
- 1 tsp ground cinnamon
- 1 tsp clove (optional)
- 1 cup grated kefalotyri or Parmesan cheese
Instructions:
Prepare the meat sauce:
- Heat some olive oil in a pan, then sauté the chopped onion and garlic until soft and golden.
- Add the ground meat to the pan and brown it. If you like, you can splash in a bit of red wine for extra flavor.
- Stir in the tomatoes, tomato paste, basil, mint, bay leaves, cumin, and spices. Add salt, pepper, and a pinch of red pepper for some heat.
- Let it simmer for about 20-30 minutes, adding a little water or broth if it gets too dry. You want the sauce to be rich but not too watery.
Prepare the vegetables:
- Slice the potatoes and eggplants. Fry the eggplant slices in hot olive oil until golden brown. Set them aside on paper towels to drain excess oil.
- For the potatoes, you can either fry them or, if you prefer a lighter version, bake them in the oven at 180°C until they’re tender and slightly crispy.
Make the béchamel sauce:
- In a saucepan, add 10 tablespoons of flour to a little cold milk and mix until smooth.
- Gradually add the rest of the milk, stirring constantly to prevent lumps.
- Heat the mixture over medium heat, adding salt, pepper, cinnamon, and nutmeg. Keep stirring until it thickens to your desired consistency (about 5-10 minutes).
- Remove from the heat and whisk in the egg and grated kefalotyri cheese for a creamy, cheesy finish.
Assemble the moussaka:
- Grease a baking dish and sprinkle it with breadcrumbs.
- Start with a layer of fried potatoes, then a layer of fried eggplant. Add a layer of the flavorful meat sauce, followed by another layer of vegetables. Repeat the layers if needed.
- Finish with a generous amount of béchamel sauce on top. Make sure it’s well-covered.
Bake the moussaka:
- Preheat the oven to 200°C (392°F), then reduce it to 180°C (356°F) once you put the dish in.
- Bake for about 1 hour, or until the top is golden and bubbly. If you want an extra crispy top, you can switch to the grill function for the last few minutes, keeping an eye on it to prevent burning.
Let it rest:
- Once out of the oven, let the moussaka rest for 10-15 minutes before serving. This helps it set, and it’ll slice beautifully.
Final Touch:
This moussaka is rich, juicy, and packed with flavor! It’s perfect for family gatherings, special occasions, or just a cozy dinner. I served it for St. Demetrios Day, and the compliments kept pouring in—about 10 times throughout the meal! 😄
I hope you enjoy making this dish as much as I did. It’s not just a meal, it’s an experience!
Καλή όρεξη!
This recipe is now easy to follow and makes the moussaka even more tempting and relatable. Perfect for your readers!
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