Moussaka in Greek

Moussaka in Greek

Musaka is called an eggplant and meat sauce vegetable casserole, most often bechamel sauce. This dish is considered by many nations as its own, but it is most known and popular in Greece. Here it is cooked in every home, offered to visitors in every catering establishment. Moussaka in Greek is always a nourishing, tender and fragrant dish, which can be cooked according to different recipes. The main thing is to include eggplants, meat or ground meat, sauce and spicy herbs, spices.

Cooking Features

Vegetable casseroles can be found in the national cuisines of different nations, but moussaka, despite the many existing recipes for its preparation, is unique. Vegetable casserole will be delicious Greek musaka only if you know and follow a few rules.

  • The ingredients that make up the musaka are laid out in a baking dish in layers. If you just mix them, it will not be a moussaka, but some other dish.
  • Eggplants are the main and essential component of moussacks. They are always laid on the bottom of the container for baking. The most delicious is the moussaka made from young vegetables. You can cut them along or across plates with a thickness of about half a centimeter. It is only important to cover the bottom of the baking container with eggplant completely.
  • Eggplants must be processed before they are put into the baking container. It consists of two stages. At the first stage, it is required to remove from the “blue” corned beef - a harmful substance that gives them bitterness. This can be done in different ways. You can simply salt the vegetables, wait 20 minutes and rinse. Another option, the most common, is to soak the eggplants in salted water (to do this, prepare a solution using 10 g of salt per 1 l of water). Steep eggplants, too, for 20-30 minutes, then washed. The second stage of preparation of eggplants is their roasting. It is recommended to use as little oil as possible, and remove its excess by putting eggplants on a napkin.
  • The second layer is usually laid out meat. It can be finely chopped with a knife or chopped using a meat grinder. Pork is rarely used in traditional recipes. Mutton or beef are preferred. Poultry meat can also be used. Minced meat is also most often fried before frying in a baking dish, adding onions, spices and spices, and sometimes other ingredients.
  • The next layer is laid out with other vegetables. It can be tomatoes, cabbage, potatoes. In some recipes of the third vegetable layer there is no, instead eggplant and mince layers are repeated.
  • When baking the musaka and serving it to the table, be sure to use the sauce. Most often it is creamy bechamel, although other options are acceptable. The simplest of these is olive oil mixed with crushed garlic.

Moussaka in Greek is prepared only from fresh and high-quality vegetables. If for her to use products of the second grade, her taste and aroma will not be the same. If you want to try a real Greek moussaka, you shouldn’t save on ingredients.

Classical Greek moussaka with eggplants


  • eggplants - 0.5 kg;
  • lamb - 1 kg;
  • onions - 0, 2 kg;
  • dry white wine - 100 ml;
  • garlic - 2 cloves;
  • tomatoes - 0, 3 kg;
  • chicken egg - 1 pc .;
  • butter - 40 g;
  • flour - 80 g;
  • milk - 0, 35 l;
  • hard cheese (preferably Parmesan) - 150 g;
  • olive oil - how much will leave;
  • fresh greens (parsley, basil) - 50 g;
  • salt, spices - to taste.

Method of preparation:

  • Wash the meat, pat dry with a towel. Finely chop with a culinary hatchet or heavy knife. Meat should be chopped, although larger than regular minced meat. If you do not have the opportunity to chop the lamb by hand, you can use a meat grinder, but installing a grate with the largest holes on it.
  • Peel the onion and cut it into small pieces.
  • Boil the tomatoes and peel. Rub the tomato pulp through a sieve or whisk in a blender.
  • Finely rub the cheese.
  • Chop fresh greens.
  • Skip garlic through a special press.
  • Peel the eggplants and cut them into circles or long plates about half a centimeter wide. Sprinkle with salt and leave for a quarter of an hour. Rinse thoroughly in running water and pat dry with paper towels.
  • Heat the olive oil in a pan, fry the eggplants in it on both sides so that they become softer and have a pleasant shade. Put the fried eggplants on a napkin so that it absorbs the excess oil.
  • Heat a second batch of butter in a clean pan, put the onion in it and fry it until golden brown.
  • Add minced meat to onions, fry them together, stirring for 10 minutes.
  • Add spices, garlic, salt and fill all with tomato paste. Simmer for 10-15 minutes.
  • When excess liquid from the pan is evaporated, add wine to it and simmer the minced meat in it for 5 minutes.
  • Heat the milk so it is warm, but not hot. Add the yolk to it, continuing to heat the milk on a very slow fire or even better - in a water bath. Beat the milk with a whisk and add flour. When the flour is completely dissolved and you get a sauce that has a homogeneous consistency, add cheese and herbs, spices, mix and remove from heat.
  • Place half the eggplants on the bottom of the baking dish, half the mince on them, then put the remaining eggplants and the remaining mince. Top everything up with sauce.
  • Put the mold in the oven and cook the moussaka for 25 minutes at a temperature of 200 degrees.

In some countries, moussaka is served cold instead of salad, but the Greek moussaka is eaten hot. This is a very satisfying dish that can completely replace lunch or dinner.

Moussaka in Greek with potatoes


  • eggplants - 0.5 kg;
  • onions - 0, 2 kg;
  • garlic - 2 cloves;
  • veal - 0, 7 kg;
  • potatoes - 0, 3 kg;
  • dry wine - 100 ml;
  • tomato paste - 50 g;
  • Parmesan - 100 g;
  • flour - 50 g;
  • milk - 125 ml;
  • butter - 50 g;
  • salt, pepper - to taste;
  • cinnamon - 2-3 g;
  • olive oil - how much will leave.

Method of preparation:

  • Wash and clean the eggplants. Cut them with washers about 0.5 cm thick. Place in salt water for 20 minutes. Remove and rinse well so that they are not over salted. Pat dry with paper napkins.
  • Turn veal through a meat grinder, add pepper, cinnamon, salt and other spices to your taste.
  • Cut the garlic into plates.
  • Peel and finely chop the onion with a knife.
  • Heat olive oil in a pan. Put garlic in it and fry it for 5 minutes. After that, garlic pieces can be removed and discarded - they are no longer required. Their task was to give the butter flavor, and they already did.
  • Put the onion into the fragrant oil, lightly fry it.
  • Add minced meat to onion, fry it for 10 minutes.
  • Add tomato paste and wine to the mince pan, stir and simmer for another 10 minutes, stirring constantly.
  • In a separate pan, fry the eggplants in olive oil.
  • Peel the potatoes, cut them into round slices and lightly roast in a pan in which the eggplants were roasted.
  • In a clean skillet, melt the butter, put the flour in it and fry for a few minutes.
  • While stirring thoroughly, pour milk into the pan in a thin stream. Cook a little together until the sauce thickens.
  • Pour the sauce in a bowl and mix with finely grated parmesan.
  • Put eggplants in a baking dish, potatoes on them, put roasted mince in the next layer, pour over all the sauce.
  • Send the dish to the oven, preheated to 180 degrees, and bake for 40 minutes.

Moussaka with potatoes turns out to be even more satisfying than the traditional one. This version of the dish is very popular not only among the Greeks, but also among our compatriots.

Moussaka in Greek with cauliflower


  • eggplants - 0.5 kg;
  • minced meat (it is also possible from poultry meat) - 0, 4 kg;
  • dry wine - 100 ml;
  • cauliflower - 0, 3 kg;
  • garlic - 2 cloves;
  • olive oil - how much will leave;
  • salt, spices - to taste.

Method of preparation:

  • Prepare the eggplants by soaking them in salt water. Rinse, dry and fry.
  • Wash cabbage and size into small florets.
  • Pass the garlic through a press and mix with two tablespoons of olive oil. Season with minced meat and fry for 10 minutes, then add the wine and stew until it is almost completely evaporated.
  • Boil the cabbage for 5 minutes in boiling salted water, remove with a skimmer and let it drain.
  • Place eggplants on the bottom of the form, minced meat on them, cabbage on top. Water each layer with garlic sauce and vegetable oil.
  • Place the moussaka in an oven heated to 180 degrees and cook for half an hour.

Musaku cooked according to this recipe is served with Greek yogurt. If desired, you can add a little crushed garlic.

Moussaka in Greek is an extremely tasty and nutritious dish. The combination of vegetables, dominated by eggplants, minced meat and tender sauce, is unlikely to leave anyone indifferent.

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