Name: Greek Moussaka
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Ingredients: 2 potatoes; 3-4 pieces of aubergine; 100 g grated Turkish aged Kashar cheese (odorless); For the mince filling:200 g of minced meat; 2-3 tomatoes (chopped into small pieces after removing the skin and seeds); 1 onion (chopped small); 1-2 cloves of garlic; 2-3 green chillies (chopped small); 1/2 bunch of parsley (chopped); 1 tablespoon of tomato paste; 1 cup of water; Sweet chili powder; Salt; Black Pepper; Cinnamon; For bechamel sauce:1 tablespoon of butter; 2 tablespoons of flour; 500 ml milk; Muscat; Salt; Pepper; 1 egg yolk

We are here with the Greek-style moussaka recipe from Elif Edes. The most important difference between Greek-style moussaka and Turkish moussaka recipes is that béchamel sauce is not used in Turkish moussaka. In addition, in Greek cuisine, additions such as marjoram and cinnamon can be added to moussaka.

Greek Moussaka

Ingredients

2 potatoes
3-4 pieces of aubergine
100 g grated Turkish aged Kashar cheese (odorless)

For the mince filling:

200 g of minced meat
2-3 tomatoes (chopped into small pieces after removing the skin and seeds)
1 onion (chopped small)
1-2 cloves of garlic
2-3 green chillies (chopped small)
1/2 bunch of parsley (chopped)
1 tablespoon of tomato paste
1 cup of water
Sweet chili powder
Salt
Black Pepper
Cinnamon

For bechamel sauce:

1 tablespoon of butter
2 tablespoons of flour
500 ml milk
Muscat
Salt
Pepper
1 egg yolk

Greek Moussaka

Instructions Hide Photos

Cut the aubergines into strips and fry them after slicing them into 1 cm-thick slices.
After peeling the potatoes, cut them into 1 cm-thick slices and lightly fry them.
Put the onion and pepper in a pan and sauté them. Add salt and black pepper, and roast for 4-5 minutes. Add the minced meat and continue roasting. Finally, add garlic, chili powder, and tomato paste and mix.
Put the tomatoes in a pot and add 1 cup of hot water, salt, black pepper, and cinnamon. Cook with the lid closed for 30 minutes until the water is absorbed. Switch off the heat, add the parsley, and let it cool down.
Roast the flour and oil for the bechamel sauce. Add the milk and boil over low heat, whisking constantly, and remove from the stove. Finally, add egg yolk and spices.
Spread a little béchamel sauce on the bottom of the oven dish. Then spread the potato, aubergine, and minced meat mixture in a single layer. Arrange the aubergine on the second layer, spread the remaining béchamel sauce on top, sprinkle the grated cheese, and bake in a preheated 180-degree oven for 30–40 minutes until the top is golden brown.
Serve hot.

Expert Tips

If desired, you can soak the aubergines in salted water for 30 minutes.
Instead of frying the aubergines and potatoes, you can brush them with a little olive oil and bake them in the oven at 180 degrees for 20 minutes on each side.

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