• RECIPES

Recipe Directions

For the ground meat sauce:

For the traditional moussaka with easy béchamel, first sauté the ground meat in olive oil over high heat, and after it changes color, add the onion and the garlic.

Let the onion to cook for a few minutes. Put the tomatoes purée and mix for one minute then add the brandy.

Add the tomatoes, the sugar and the herbs and cook them for 5-10΄. Season with salt and pepper and simmer the ground meat for 20'. Once the ground meat is done, add 1 tablespoon of béchamel and mix them.

Prepare the vegetables. We can bake the vegetables in the oven for a lighter version. Traditionally we fry them and let them drain well. Cut the eggplants, the zucchini and the potatoes in slices about 0,5 cm thick.

Put the eggplants and the zucchini on plates, season with salt and put olive oil. Cover them with a grease gun. Bake at 200oC, in a well preheated oven, for 10'- 15'.

Fry the potatoes in olive oil and drain them on paper. Alternatively, oil the potatoes and bake them in the oven.

For béchamel:

Put all the ingredients in a casserole, except the eggs and the cheese. Mix with a whisk, let the cream boil on medium heat. Once it became thick, is ready.

Let the cream a few minutes to cool and then add the two beaten eggs and with quick movements, mix with a whisk.

Add half the cheese. Mix them. Check the salt, the pepper and the nutmeg.

In a large deep baking pan make a layer of potatoes. Put a layer of zucchini on top and a little kefalotiri.

Layer half the eggplants. Put the whole grated meat in one layer. Cover the grated meat with the remaining eggplants and cover them with the béchamel.

Bake at 180-200ºC, for about 50'.

To the end of baking, put the remaining kefalotiri. Let the moussaka in the oven until its surface changes color. Remove the first piece of moussaka and put a piece of bread in its place, so that it absorbs the excess liquids and oils.