What Makes a Great Moussaka | Christine Cushing

This is what makes a great moussaka. Everyone who has made it swears it's the best moussaka they have ever tried/ made. Watch my step by step instructions sharing my Greek family secrets for a great moussaka plus all the real comments from people who have made it. It's perfect for holiday entertaining and will please any crowd. FULL RECIPE BELOW.

MOUSSAKA:

Meat Sauce:
2 Tbsp. olive oil (30 ml)
1 large onion, chopped
2 cloves garlic, finely chopped
1.25 lbs lean ground beef , veal or lamb and beef combo (550 gm)
1- 28 oz. chopped plum tomatoes (820 ml)
1 Tbsp. tomato paste (15 ml)
Splash water
1tsp. Greek dried oregano (5 ml)
2 bay leaves
3 sprigs fresh thyme
4 cloves, ground
1 cinnamon stick
¼ tsp. ground cayenne
Salt and freshly cracked black pepper to taste

3 Italian eggplant, sliced ¼-1/2 “ thick (1/2-1 cm )
3 Yukon gold potatoes, peeled and sliced ¼ “ thick (1/2 cm )
3 zucchini , sliced lengthwise ¼ “ thick (1/2 cm )
cayenne pepper to taste
salt and pepper dried oregano to taste
fresh chopped thyme to taste
¼ cup olive oil for baking (50 ml)

Bechamel sauce:
1/3 cup butter 80 gm
1/3 cup + 1 Tbsp. flour 80 gm
4 cups milk (1 L)
salt and pepper
grated nutmeg to taste
¼ cup Parmigiano Reggiano
2 egg yolks lightly beaten

Sauce:
In a large skillet, heat half the olive oil and brown the beef until caramelized, about 7-10 minutes on high. Stirring constantly until all moisture has evaporated and meat is lightly browned. Reduce to medium heat, push meat to the edges of pan and drizzle the middle with a little olive oil. Add the onion and sweat for a couple of minutes. Add garlic and saute for another two minutes. Add remaining ingredients for sauce and stir well. Simmer covered for 40-1 hour minutes. Adjust seasoning. Sauce should be thickened and not too runny. Remove bay leaf and add to bechamel sauce. Remove cinnamon stick and thyme stems and discard.

Meanwhile, preheat oven to 375 D

Slice the eggplant lengthwise and put into colander in sink. Sprinkle with kosher salt. Let stand until you slice and prepare the rest of the vegetables. Rinse thoroughly. Set aside.

Slice the potatoes and toss in a bowl with a third of the olive oil, season with salt and pepper , oregano and thyme to taste. Arrange on a parchment lined baking sheet .
Bake potatoes until golden brown and tender at 375 D for about 14-16 minutes or until tender and golden. Time may vary.

Repeat with zucchini and eggplant and baked in oven at 375 D . for roughly 16-18 minutes. Eggplant should be tender. Time may vary. Remove and cool.

Bechamel:

Melt butter in a medium saucepan and add flour. Cook out flour over medium heat for 3 minutes. Remove from heat and gradually add 1/3 of the cold milk, stirring continuously. Make a smooth paste and then return to heat. Add the remaining milk, reserved bay leaf from meat sauce and stir over medium heat with wooden spoon, until sauce comes to a boil. Change to a whisk and make sure sauce is smooth. Add the salt, pepper and grated nutmeg. Remove from heat.

Remove from heat and whisk in beaten egg yolks, add grated cheese.

To Assemble:

Preheat oven to 350 D.
Brush a baking dish ( 14x 10 “)with oil. Arrange potatoes in bottom of dish topped with half of the meat sauce. Arrange eggplant and zucchini on top and top with remaining meat sauce. Pour bechamel sauce on top of meat layer, spreading evenly.

Bake for about 40-45 minutes or until bechamel is golden brown and bubbly. Remove from oven and let cool for about 30 minutes before serving.

Serves 8

#moussaka #greekfood

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