Description
Discover the secrets to making a mouthwatering Traditional Greek Moussaka at home with this outrageously delicious recipe. Perfect for your next family dinner!
Ingredients
- – 1 tbsp (15ml) Olive Oil
- – 1 large White Onion, finely diced
- – 2 cloves of Garlic, finely diced
- – 1.6 lb (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
- – 4 oz (120g) Vegetable Oil
- – 4 oz (120g) Plain Flour
- – 4 cups (960 ml) (1 liter) 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 or Olive Oil, or enough to cover veg in the pan
- – 1.6 lb (750g) (approx 2 large) Baking Potatoes, peeled & sliced around 1/4″
- – 1 lb (500g) (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3″ strips (I do lengthways)
- – 2 lb (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 up a large pan over medium heat with olive oil. Add the diced onion and cook until it becomes soft and golden. Incorporate the garlic and continue to sauté for another minute. Mix in the ground beef and cook it thoroughly, breaking it up with a wooden spoon. Blend in the tomato paste, cooking for a few minutes before adding the wine. If necessary, deglaze the pan, then introduce the passata and beef stock. Add parsley, thyme, cinnamon, salt, sugar, pepper, and bay leaf, stirring well. Let it simmer gently for about half an hour, stirring occasionally, until it thickens nicely.
- Prep Veg Layer: Arrange several paper towels on a flat surface and place the eggplant slices on them. Sprinkle a little salt on each side, cover with two more paper towels, then add the zucchini slices and another paper towel layer. Top with the potato slices and another paper towel layer. Press down gently to absorb moisture from all the vegetables. Tea towels can be used as an alternative.
- Cook Veg Layer: Heat enough oil in a pan to submerge the vegetables until it sizzles gently (aim for around 150C/300F). Slide in the potato slices carefully and fry until both sides are lightly golden and fork-tender. Remove and place on fresh paper towels after shaking off excess oil. Increase oil temperature to about 170C/340F, then fry the zucchini slices until they soften and turn golden brown, finishing with the eggplant slices. Drain all the vegetables on paper towels to remove as much oil as possible. Using two pans or baking some vegetables can speed up the process.
- Béchamel Sauce: In a pot over medium heat, melt the butter. Add the flour to form a roux, then slowly pour in 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 too thin, simmer a bit longer until it coats the back of a spoon. Remove from heat, stir in pecorino until smooth, and quickly whisk in the egg yolks. Mix half a cup of this sauce into the beef.
- Stack Moussaka: Layer the potato slices in a baking dish, overlapping if needed, and sprinkle with parsley, pecorino, salt, and pepper. Add zucchini, then parsley, pecorino, salt, and pepper, followed by half the eggplant slices with salt and pepper. Ensure there are no gaps and it’s compact. Spread the beef mixture on top, add the remaining eggplant, and finish with the béchamel sauce.
- Cook & Serve Moussaka: Sprinkle pecorino on top, then bake in an oven at 180C/350F for 35-45 minutes, or until the top is golden and slightly charred. Let it rest for at least 15 minutes to help it set, as it will stay hot. Serve and enjoy!
Notes
- Taste and adjust the seasoning of the beef layer before assembling the moussaka.
- Press vegetables between paper towels before frying to remove excess moisture for a crispier texture.
- Whisk the béchamel sauce continuously to prevent lumps and ensure a smooth consistency.