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Whats cooking? A delicious taste of Greece

This dish is a legend! Creamy, juicy and absolutely delicious! Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every taverna and prepared in every household on special occasions and big family meals!
 
So what is Moussaka? Its a traditional Greek bake with luscious layers of juicy beef or lamb mince cooked in a tomato based sauce, layered with delicious eggplants and potatoes, topped off with a creamy béchamel sauce and baked until perfectly golden!
 
 
ngredients
 
3 potatoes
2 zucchinis, medium
2 eggplants
salt
pepper
 
For the ground meat
1 onion
2 tablespoon(s) olive oil, for sautéing
1 clove(s) of garlic
1 tablespoon(s) thyme
3 pinches granulated sugar
1/2 teaspoon(s) cloves
1 level teaspoon(s) cinnamon
1 tablespoon(s) tomato paste
500 g ground beef
400 g canned tomatoes
salt
pepper
1/2 bunch parsley
1/2 bunch basil
 
For the béchamel sauce
100 g butter
100 g all-purpose flour
750 ml milk, 3,5%
salt
pepper, ground
1 pinch nutmeg, ground
100 g parmesan cheese, grated
3 egg yolks
 
Method
 
Place a deep pan over high heat. Add the sunflower oil and let it get hot.
Peel the potatoes and slice them into thin rounds.
Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.
Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.
 
For the ground meat
 
Place a pot over high heat and add the olive oil.
Coarsely chop the onion and add to pan.
Finely chop the garlic and add to pan along with thyme, cloves, cinnamon and sugar. Sauté for 2-3 minutes until they caramelize nicely.
Add the ground meat and break it up with a wooden spoon. Sauté until golden brown.
Add the tomato paste and sauté so that it loses its bitterness.
Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens.
Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.
 
 
For the béchamel sauce
 
Place a pot over medium heat.
Add the butter and let it melt.
Add the flour and whisk until it soaks up all of the butter.
Add the milk in small batches while continuously whisking so that no lumps form.
As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.
Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.
 
To assemble
 
Preheat oven to 180* C (350* F) Fan.
In a 25×32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.
Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.
Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.
Bake for 35-40 minutes.
When ready, remove from oven and allow to cool.
Serve with fresh herbs and olive oil.
 
Learn more about the delights of Greece.
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