It is important to admit that, although the preparation of the moussaka It’s not particularly complicated., is not suitable for those in a hurry. This is because each layer has to cook separatelythen assemble them and finally bake everything togetherwhich implies a considerable time to complete the dish. It is crucial to keep this in mind!
Moussaka is of Arabic origin.
In the classic recipeis used ground lambalthough the use of beef or pork (or a combination of both) is also valid. Additionally, the meat layer can be seasoned with either cinnamon as without it. By the way, nowadays it is common to find a fifth layer of zucchini between meat and eggplant. If you dare, don’t hesitate to experience it.
Interestingly, the term “Moussaka“is also used for describe other dishes of Arab and Balkan cuisine. In TürkiyeFor example, everything is prepared in a single pot and instead of using bechamel, it is served with rice as an accompaniment. But let’s not stray any further from the topic. Let’s focus on the Greek recipe, which you are surely eager to know. Let’s go there!
It is necessary to cook each layer separately.
Recipe information
- Preparation time: 15 minutes
- Cooking time: 2 hours
- Total time: 2 hours 15 minutes
- Rations: 6
- Category: main dish
- Type of cuisine: Greek
- Calories per ratio (kcal): 621
For the traditional version, minced lamb is used.
Moussaka ingredients for 6 people
- 2 medium eggplants
- 2 o 3 potato
- 1 big Onion
- 2 garlic cloves
- Sal
- 3 olive oil spoons
- 400 g minced meat (lamb, beef, pork or a mixture of the latter two)
- 300 g crushed tomato
- Ground black pepper
- Ground cinnamon (optional)
- 85 g of butter
- 85 g wheat flour
- 750 ml whole milk
- Nutmeg
- 75 g grated cheese to gratin
Other dishes from Arab and Balkan cuisine are also known under the name moussaka.
How to make moussaka or moussaka
Let’s start by cutting into wide slices 2 eggplants and 2 to 3 potatoes, in adequate quantity to form a layer of each in the container that we will use. We will take advantage of this moment to chop 1 onion and 2 cloves of garlicwhich will be used in the preparation of the meat layer.
At this time, we generously season the eggplants with salt and we let them rest. This process will make it easier for them to release their bitterness, thus improving their overall flavor.
We proceed with the preparation of the potatoes. Following the classic recipe, you have the option of fry them in oil abundantly and then drain them on absorbent paper. Another alternative is cook them on the grill a mid fire with a minimum amount of oil until they turn golden brown on both sides. However, we suggest using the oven, as this will result in a slightly lighter final dish.
Potatoes, in the traditional version, can be fried in plenty of oil.
For this final stage, we place the potatoes in a large container, season them with salt and pepper, and combine them with a tablespoon of olive oil. Then, We bake them at 180 ºC for approximately 20 minutes.
We will follow the same procedure with eggplants. First we dehydrate them to remove excess water that have been released due to the salt. Then we choose to fry, grill or bake them in the same way as potatoes. If you bake them, we have on the potatoes and the we bake for an additional 30 minutes, in this way, the potatoes will also complete their cooking. Thus, we have completed the first two layers of our moussaka.
While the vegetables are in the oven, we can simultaneously advance the rest of the preparations. We take a saucepan, add a tablespoon of oil and, when it is hot, we add 400 g of ground beef and we sauté it so that it browns. This meat can be lamb, beef, pork or a mixture of both. While cooking, the we crumble with the spatula so that it is loose. Then, we remove it from the heat and reserve it in another container.
In the same saucepan, add another tablespoon of oil and cook the chopped onion over low heat for About 10 minutes, until it is well caramelized. Add the garlic, stir and cook for 1 more minute.
The total time required to prepare the dish is important.
Then, we return the ground meat to the casserole along with 300 g of crushed tomato. We cook over low heat for 30 minutesadding agua if required. Finally, season with salt, pepper and, if we wish, a touch of cinnamon.
While the meat is in the cooking process, we prepare the bechamel. To do this, in a saucepan We heat 85 g of butter over medium heat. Once melted, we add 85 g wheat flourwe mix carefully and let it cook for approximately 2 minutes to eliminate the raw flavor.
After this period, we add 750 ml very cold whole milk, preferably taken straight from the refrigerator. With the help of some rods, we stir vigorously to Dissolve the flour in the milk and avoid the formation of lumps. We return the saucepan to the heat, heat until the mixture thickens and let it cook for a few 10 minutes over medium-low heat. It is essential to stir regularly to prevent sticking. Finally, season with salt, pepper and nutmeg to taste.
Now we take approximately ¼ of the bechamel sauce and we combine it with the ground meat previously cooked in tomato sauce. This will help the meat layer acquire a juicier texture.
You can season the meat layer with or without cinnamon.
We spread the meat mixture over the layer of potatoes and eggplants in the container where we had baked them, making sure to distribute it evenly and level.
Next, we distribute the bechamel remaining on the layer of meat, making sure to cover the entire surface. To finish, we spread approximately 75 g of grated cheese on top of the bechamel and our moussaka is ready to bake. All that remains is to put the moussaka in the oven and cook for a few 30 minutes at 180 ºCuntil the surface is golden according to preference.
Potato, eggplant, meat with tomato and bechamel are the main ingredients.
Once the moussaka is removed from the oven, we will let it rest at room temperature for approximately 15 to 30 minutes before serving it. This step is important so that the flavors mix and the moussaka acquires a firmer texture when cut.
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