Authentic Traditional Moussaka Recipe

Ingredients for Authentic Traditional Moussaka

• Ground Beef
• Tomatoes
• 1 large onion, chopped
• Garlic Cloves
• Red Wine
• ½ cup tomato juice
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons olive oil, for frying
• ½ cup water
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggplants
• 2 large potatoes
• Yellow Cheese
• Light Vegetable Oil
• 2 large eggs
• small pieces of butter for topping
• Plain Flour
• 2 tablespoons sugar
• Ground Cinnamon
• 4 cups milk

How to Make Authentic Traditional Moussaka

1. Preheat oven to 180°C (350°F).
2. Prepare the meat sauce:
3. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add 1 large onion (chopped) and 2 cloves garlic (minced) and sauté until softened.
4. Add 1 lb ground beef and brown, breaking it up with a spoon. Drain any excess fat.
5. Stir in 1 cup dry red wine and simmer until reduced by half.
6. Add 28 oz can crushed tomatoes, 1 teaspoon dried oregano, 1 bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper. Simmer for 30 minutes, or until the sauce has thickened.
7. Stir in ½ cup tomato juice and ½ cup water; continue to simmer until the beef is tender and the sauce is thick (approximately 15-20 minutes).
8. Prepare the vegetables:
9. Slice 2 large eggplants (about 1 inch thick) and soak in salted water for 1 hour. This removes bitterness and prevents oil absorption.
10. Drain eggplants well and pat dry with paper towels.
11. Slice 2 large potatoes (about 1/4 inch thick) and fry until golden brown. Drain on paper towels.
12. Lightly oil a baking dish (approximately 9x13 inches). Layer the fried potatoes evenly in the bottom.
13. Layer the fried eggplants over the potatoes. Sprinkle with 2 tablespoons grated kefalotyri cheese (or other hard cheese), salt, and pepper.
14. Spread the meat sauce evenly over the eggplant layer. Sprinkle with another 2 tablespoons of grated cheese.
15. Prepare the béchamel sauce:
16. Melt 4 tablespoons butter in a saucepan over low heat. Whisk in 1/4 cup all-purpose flour until a smooth paste forms (roux).
17. Gradually whisk in 4 cups milk until smooth. Bring to a simmer, whisking constantly.
18. In a separate bowl, whisk together 2 large eggs and 2 tablespoons milk. Temper the eggs by slowly whisking in some of the hot béchamel.
19. Pour the tempered egg mixture into the béchamel and whisk until smooth and thickened. Remove from heat.
20. Stir in 2 tablespoons sugar, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon ground cinnamon, and 2 tablespoons grated cheese.
21. Pour the béchamel evenly over the meat sauce. Dot with small pieces of butter.
22. Bake for 30-40 minutes, or until the top is golden brown and bubbly.
23. Let cool for 20 minutes before slicing and serving.