Description
Learn how to make a mouthwatering Traditional Greek Moussaka that is outrageously delicious. Follow our recipe for a taste of Greece at home!
Ingredients
- – 1 tbsp (15ml) Olive Oil
- – 1 large White Onion, finely diced
- – 2 cloves of Garlic, finely diced
- – 1.6lb (750g) Ground/Minced Beef (preferably fairly lean)
- – 2 heaped tbsp Tomato Paste (Tomato Puree in UK)
- – 1/2 cup (120ml) Beef Stock
- – 1 cup (240ml) Tomato Passata (pureed/strained tomatoes in US)
- – 1 cup (240ml) Beef Stock
- – 1/4 cup (60 ml) finely diced Fresh Parsley, plus extra to serve
- – 1 tbsp (15 ml) finely diced Fresh Thyme Leaves
- – 2 small or 1 large Bay Leaf
- – 3/4 tsp (4 ml) Salt, or to taste
- – 1/2 tsp (3 ml) Sugar
- – 1/2 tsp (3 ml) Cinnamon
- – 1/4 tsp (1 ml) Black Pepper, or to taste
- – 4oz (120g) Unsalted Butter
- – 4oz (120g) Plain Flour
- – 4 cups (960 ml) (1litre) Milk, at room temp
- – 1/2 tsp (3 ml) Salt, or to taste
- – 1/2 small Nutmeg, grated (or 1/4 tsp (1 ml) ground nutmeg)
- – 1/4 tsp (1 ml) White Pepper
- – 1 cup (80g) freshly grated Pecorino Romano, plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)
- – 2 Egg Yolks
- – 2 cups (480ml) Vegetable Oil, or enough to cover veg in the pan
- – 1.6lb (750g) (approx 2 large) Baking Potatoes, peeled & sliced around 1/4″
- – 1lb (500g) (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3″ strips (I do lengthways)
- – 2lb (1kg) (approx 4 smallish) Eggplants/Aubergine, sliced around 1/3″ thickness (I do lengthways but you can make more smaller rounds if you wish)
- – few pinches of Parsley & Pecorino (to sprinkle in between layers)
- – Salt & Pepper, as needed
Instructions
- Beef Layer: Warm the olive oil in a large skillet or pot over medium heat. Sauté the onion until it’s soft and turns golden, then add the garlic and cook for an additional minute. Introduce the beef and cook until it’s fully browned, breaking it apart with a wooden spoon as needed. Mix in the tomato paste and cook for a few minutes, then add the to deglaze the pan if necessary. Pour in the passata and beef stock. Add parsley, thyme, cinnamon, salt, sugar, pepper, and bay leaf, stirring well. Let it simmer gently for about 30 minutes, stirring now and then until it thickens nicely.
- PREP Veg Layer: Place a row of paper towels on a flat surface and arrange the eggplant slices on top. Sprinkle with a pinch of salt on both sides, then cover with two layers of paper towels. Lay the zucchini slices on top, followed by another layer of paper towel. Finish with the potato slices and cover with another layer of paper towel. Press gently to absorb moisture from all layers. Alternatively, tea towels can be used.
- COOK Veg Layer: Heat enough oil in a pan to cover the vegetables until it starts to sizzle gently (aim for about 150C/300F). Carefully add the potato slices and fry on both sides until they are lightly golden and tender when pierced with a fork. Remove, shake off excess oil, and place on fresh paper towels. Increase the oil temperature to around 170C/340F and fry the zucchini slices until soft and lightly browned, finishing with the eggplant slices. Allow everything to drain on paper towels to remove as much excess oil as possible. Use two pans to speed up the process or bake some of the vegetables if preferred.
- Béchamel Sauce: In a suitable pot, melt the butter over medium heat. Incorporate the flour to form a roux, then gradually add the milk, whisking continuously to prevent lumps. Once all the milk is added and the sauce thickens, stir in salt, white pepper, and nutmeg. If the sauce is still thin, simmer until it thickens enough to coat the back of a spoon. Remove from heat and stir in the pecorino until smooth, then quickly whisk in the egg yolks. Mix half a cup of the sauce into the beef mixture.
- Stack Moussaka: Layer the potatoes in a baking dish, overlapping as needed, and sprinkle with parsley, pecorino, salt, and pepper. Add a layer of zucchini with parsley/pecorino/salt/pepper, then half the eggplant with a touch of salt and pepper. Ensure there are no gaps and the layers are compact. Spread the beef mixture over the layers, finish with the remaining eggplant, and pour the Béchamel sauce on top.
- Cook & Serve Moussaka: Sprinkle with pecorino and bake in the oven at 180C/350F for 35-45 minutes until the top is golden or lightly charred. Let it sit for at least 15 minutes to maintain its shape before serving. Enjoy your meal!
