What is Greek moussaka?
Let’s start with the fact that the Greek name “Musakas” – the stress on the last syllable – is a masculine word, but out of habit we will call it musaka, as it is more convenient in Russian.
So, in Greek moussaka is a national dish, a casserole of eggplant, potatoes, minced meat and béchamel sauce. Amazingly tasty and satisfying!
Greek mousaka recipe
To make moussaka, we need:
1 kg eggplant
1 kg of potatoes,
125 g of kefalotyri (hard salted cheese),
some fresh parsley
salt, pepper, a little sugar.
For the minced meat filling, we need:
1 kg of minced meat (better mixed, halved veal and pork, but this is a matter of taste),
350 grams of grated tomatoes (you can rub fresh tomatoes, or you can use canned food),
1-2 tbsp. tablespoons of tomato paste
125 ml retsina or white wine,
2 onions, finely chopped
75 ml olive oil
2-3 cloves of crushed garlic,
salt, black and red pepper,
some chopped parsley
on the tip of a cinnamon and clove knife.
- Cut the eggplants into longitudinal slices about 1 cm thick, salt, leave to lie down for 30 minutes, rinse and dry. Then lightly fry in hot oil.
- Cut the potatoes into longitudinal slices and fry in oil until golden brown.
- In a deep frying pan, fry the onion and minced meat in oil until the water evaporates. We extinguish with wine, then add spices and a little water and simmer for half an hour over medium heat.
- Add garlic, tomatoes, tomato paste and simmer until the sauce thickens.
Cooking Greek moussaka with eggplant
- Put a layer of potatoes in a greased baking sheet, lightly salt, sprinkle with a little sugar, a little parsley and cheese. Then a layer of minced meat, a layer of eggplant – sprinkle the eggplant with cheese, parsley and salt a little.
- Top with the cooked bechamel sauce and sprinkle with the remaining cheese.
- Bake the moussaka in the oven at 200 degrees until golden brown.
Leave it to cool slightly before cutting the finished moussaka into portions. Otherwise, you will not be able to get an even piece – the sauce will simply creep.
This is the classic Greek Moussaka recipe . And now the options:
sometimes moussaka is made without potatoes at all, but only with eggplants,
you can also replace the eggplant with zucchini or just add a layer of zucchini,
if you want a lighter dish, you can not fry the eggplants, but bake the slices in the oven or in a pan. And do not fry the potatoes, but slightly boil them in their skins, peel and cut into slices. A friend taught me this method, and the taste is no worse!
Bechamel can be made from ready-made powder, just whisk with cold milk and you’re done! Of course, if not lazy, it is better to cook with pens – the recipe is here .
Enjoy your meal!