Greek moussaka

Greek moussaka
eggplant base
  • 2 Piece eggplant, big
  • 1 Decilitre (dl) olive oil
  • 1 Tea spoon (tsp) salt
meat filling
  • 50 Dekagram (dkg) minced pork or beef
  • 1 Piece onion, big
  • 1 Piece garlic cloves
  • 2 Piece tomatoes, chopped
  • 2 Table spoon (tbsp) olive oil
  • 2 Peck white pepper
  • 1 Tea spoon (tsp) salt
  • 1 Peck cinnamon
  • 2 Piece clove
  • 1 Piece chili
  • 1 Peck cumin, grounded
  • 1 Peck nutmeg, grounded
  • 1 Decilitre (dl) red wine
béchamel sauce
  • 50 Gram (g) butter
  • 50 Gram (g) flour
  • 500 Millilitre (ml) milk
  • 3 Peck nutmeg, grounded
  • 1 Tea spoon (tsp) salt
  • 2 Peck white pepper

season: Summer

occasion: 4Family

origin: Traditional (National&Religious)



eggplant base

Greek moussaka (mousaka) is one of the most popular foods in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals. Begin by preparing the eggplants, remove the stalks and cut them into slices, 0.5 cm thick. Place in a baking paper wrapped pan, season with salt and grease with olive oil. Bake them in preheated oven on 180 C degree about 20 minutes until light browned. Until the eggplants are frying prepare the meat sauce and béchamel.

meat filling

Heat a large pan to medium -high heat and add the olive oil. Stir in the chopped onions and garlic wit a peck of salt and sauté, until softened and slightly colored. Stir in mince stir and sauté until the meat getting whitened. Pour in tomato, season and add the red wine. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.

béchamel sauce

Use a large pan to melt some butter over low heat. Add the flour whisking continuously to make a paste. Add tepid milk in a steady stream, keep whisking in order to prevent your sauce from getting lumpy. Add the milk in 4-5 steps and stir until soft and creamy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Stir in the salt, pepper, a pinch of nutmeg.
Assemble the moussaka. For this moussaka recipe you will need a smaller baking pan, approx. 15*25 cm). Oil the bottom and sides of the pan and layer the eggplants. Pour in the meat sauce and mix 1-2 tablespoon béchamel on top of the meat. Add a second layer of eggplants, meat and béchamel. Top with the last layer of eggplant and cover with béchamel sauce and smooth out with a spatula. Bake the moussaka in preheated oven at 180-200C for about 60 minutes, until crust turns light golden brown. Even though it will be really hard. You should wait for the moussaka to cool down 10 minutes before cutting into pieces.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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