As of: March 16, 2024, 7:06 p.m
By: Larissa Glunz
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Moussaka is more than just a casserole - layer by layer you taste the flavors of Greece, which immediately awaken your wanderlust.
Greek cuisine has some hearty classics to offer that are not only tasty on a long summer vacation in Crete or on a short weekend trip to Athens.
Dishes such as spanakopita, a vegetarian filo and spinach cake, or tender souvláki, grilled meat skewers, are prime examples of the Mediterranean flair that characterizes the specialties of the land of longing on the Mediterranean.
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Moussaka, a casserole with eggplant and minced meat, is also a delicious ambassador of Greek culinary diversity.
The tried-and-tested recipe is one of the family treasures that every generation brings to the table, both on the mainland and on the beautifully situated islands.
Eggplant and potato slices form the delicious basis and are refined with a spicy minced meat sauce.
To finish off the casserole with a creamy béchamel sauce, what more could you want?
If you want to feast like the Greek gods, you should cook the moussaka as quickly as possible.
(Symbolic image) © Pond5 Images/IMAGO
The following ingredients are required for the moussaka:
2 large eggplants
4 potatoes
3 tbsp olive oil
Minced meat sauce:
500 g minced beef
2 tbsp olive oil
1 onion, finely diced
2 cloves of garlic, finely diced
125 ml red wine
400 g chopped tomatoes (canned)
1 pinch of cinnamon
1 bay leaf
200 ml vegetable broth
Salt to taste
pepper to taste
Béchamel
:
50g butter
50g flour
500 ml milk
2 egg yolks
125g grated Parmesan
Salt to taste
pepper to taste
Nutmeg, grated
This is how Greek moussaka is prepared:
Preheat the oven to 180 °C top/bottom heat.
For the bottom layer, wash the aubergines and peel the potatoes.
Cut both into thin slices.
Fry the eggplant and potato slices one after the other in a large pan in hot oil until golden brown on each side.
Drain the eggplant slices on kitchen paper.
Fry the minced meat in hot oil in a large pan until crumbly.
Add onion and garlic and sauté briefly.
Deglaze with red wine and add tomatoes, cinnamon and bay leaf.
Stir in the broth and simmer the sauce for about 20 minutes.
Season with salt and pepper.
For the béchamel sauce, melt the butter in a small saucepan.
Stir in flour and sweat.
Add milk while stirring and let the sauce simmer briefly.
Remove the pan from the heat and stir in the egg yolks, 100 g Parmesan, salt, pepper and nutmeg.
Layer potato slices in a greased baking dish.
Place eggplant slices on top, then cover with minced meat sauce and finally with béchamel sauce.
Sprinkle the remaining Parmesan over the casserole.
Cook the moussaka in the hot oven for about 35 minutes.
Allow to cool briefly before serving and then enjoy!
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The casserole favorite moussaka combines potatoes, eggplant, minced meat and béchamel sauce.
(Symbolic image) © Pond5 Images/IMAGO
You have to put some work into the individual layers of the moussaka, but if you try the end result you will quickly realize that the effort for the minced meat recipe was definitely worth it.
When compared internationally, Greek casseroles don't have to hide, quite the opposite.
Just like the moussaka, the Pastitsio pasta bake with minced meat combines the flavors of the Mediterranean, and the gyros pasta bake with spice is also a must-try.
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