Recipe of Moussaka


You will find this dish in many different versions. It is actually the most famous Greek traditional recipe and it is made all over the country.

For béchamel:
- 1 cup of flour
- 4 cups of milk
- 1 cup of butter
- 2 eggs
- salt and pepper
- nutmeg

For moussaka:
- 1 kilo of eggplants
- 1 kilo of marrows
- ¾ kilo of mincemeat
- 2 onions julienne
- 1 kilo of chopped tomatoes

To prepare moussaka, you have first to prepare the dressing crème, béchamel. Heat the milk until it boils. Boil the butter in low temperature. When the butter melts, throw the flour into the casserole. Do not mix toughly or it clods. Throw the heated milk and mix until they all become a mush. Throw the eggs and mix well. Add salt, pepper and some detrited nutmeg. Leave for ten minutes to boil in low temperature. The béchamel crème should be fluid enough to pour onto moussaka in the griddle. If it is not too fluid, add some milk when boiling.
To prepare the main dish of moussaka, put some olive oil and the onion julienne into a casserole and saute slightly. Throw the mincemeat into the casserole and blend until it melts. Add the chopped tomatoes, the parsley and some water and let the mix boil. Wash the eggplants and cut them into chops. Fry the chops and leave them for a while into a strainer to lose the oil. Then, powder some salt and pepper onto them. Do the same with the marrows. After that, spread half of the fried eggplants and marrows into a griddle. Cover them with the mincemeat and lay the rest of the eggplants and marrows on top. At the end, add the béchamel crème and lay it all over the griddle. Powder the detrited hard cheese above the béchamel crème. Bake for 45-60 minutes in a low temperature oven.

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