How To make Greek Moussaka

Easy Greek Mussaka Recipe by Food Fusion

Indulge in layers of flavor with this heavenly Creamy Moussaka, a comforting blend of tender eggplant, savory ground meat, and luscious creamy sauce. A true culinary masterpiece that will transport your taste buds to gastronomic bliss! #happycookingtoyou #foodfusion #olpersdairycream #Olper

Written Recipe:

Serves 5-6
Recipe in English:

Ingredients:
Prepare White Sauce:
-Makhan (Butter) 100g
-Maida (All-purpose flour) 6-7 tbs
-Olper’s Milk 600ml
-Kali mirch (Black pepper) crushed ¼ tsp
-Namak (Salt) ½ tsp or to taste
-Jaifil powder (Nutmeg powder) 1/8 tsp
-Olper’s cream 100ml (½ Cup) room temperature
-Anday ki zardi (Egg yolks) 2
Prepare Beef Filling:
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 1 large
-Lehsan (Garlic) chopped ½ tbs
-Beef qeema (Mince) 500g
-Tomato paste 1 & ½ tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Dried thyme 1 tsp
-Darchini powder (Cinnamon powder) ¼ tsp
-Tamatar (Tomato) blanched & pureed 1 Cup
-Yakhni (Stock) 1 Cup
-Tez patta (Bay leaves) 2
-Baingan (Eggplant) 2 large
-Aloo (Potatoes) peeled 2 large
-Pink salt to taste
-Cooking oil for frying
Assembling:
-Dried thyme to taste
-Kali mirch (Black pepper) crushed to taste
-Olper’s Cheddar cheese grated as required
-Kali mirch (Black pepper) crushed to taste
-Dried thyme to taste

Directions:
Prepare White Sauce:
-In a frying pan,add butter & let it melt.
-Add all-purpose flour,mix well & cook for a minute.
-Add milk & whisk well.
-Add black pepper crushed,salt,nutmeg powder & whisk well.
-Add cream,mix well & cook until it thickens.
-Add egg yolks,whisk well & cook until desired consistency (4-5 minutes) & set aside.
Prepare Beef Filling:
-In a frying pan,add cooking oil,onion & mix well.
-Add garlic & mix well.
-Add beef mince & mix well until it changes color.
-Add tomato paste,black pepper powder,salt,dried thyme,cinnamon powder,mix well & cook for 1-2 minutes.
-Add pureed tomatoes & mix well.
-Add stock,bay leaves,mix well & cook for 1-2 minutes,cover & cook on medium flame for 8-10 minutes then cook on high flame until it dries up.
-Remove bay leaves & turn off the flame.
-Add 4 tbs of prepared white sauce,mix well & set aside.
-On a clean cutting board cut thick slices of eggplant & potatoes.
-Sprinkle pink salt on both sides & spread them on a muslin cloth or kitchen towel & pat dry.
-In a frying pan,heat cooking oil & shallow fry potatoes & eggplant slices on medium flame until golden & set aside.
Assembling:
-In a greased baking dish (9 x 9 inches),add fried potato slices,sprinkle dried thyme & black pepper crushed,add fried brinjal slices,sprinkle dried thyme & black pepper crushed,add prepared beef filling & spread evenly.
-Add & spread prepared white sauce,cheddar cheese,sprinkle black pepper crushed & dried thyme.
-Bake in preheated oven at 180C for 20-25 minutes (on both grills).

Recipe in Urdu:

Directions:
Prepare White Sauce:
-Frying pan mein makhan dal ker melt ker lein.
-Maida dal ker ache tarhan mix karein aur ek minute kliya paka lein.
-Doodh dal ker whisk ker lein.
-Kali mirch crushed,namak aur jaifil powder dal ker ache tarhan whisk ker lein.
-Cream dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Anday ki zardi dal ker ache tarhan whisk karein aur desired consistency ajanay tak paka lein (4-5 minutes) & side per rakh dein.
Prepare Beef Filling:
-Frying pan mein cooking oil aur pyaz dal ker ache tarhan mix karein.
-Lehsan dal ker ache tarhan mix ker lein.
-Beef qeema dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
-Tomato paste,kali mirch powder,namak,dried thyme aur darchini powder dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
-Pureed tamatar dal ker ache tarhan mix karein.
-Yakhni aur tez patta dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein aur dhak ker darmiyani ancch per 8-10 minutes kliya paka lein phir tez ancch per sukh janay tak paka lein.
-Tez patta ko nikal lein aur chulha bund ker dein.
-Tayyar white sauce 4 tbs dal ker ache tarhan mix karein & side per rakh dein.
-Clean cutting board per baingan aur aloo ka thick slices cut ker lein.
-Dono sides per pink salt chirak dein aur malmal ka kapra per rakh ker pat dry ker lein.
-Frying pan mein cooking oil garam karein,baingan aur aloo ka slices ko darmiyani ancch per golden ho janay tak fry ker lein & side per rakh dein.
Assembling:
-Greased baking dish (9 x 9 inches) mein fried aloo slices,dried thyme,kali mirch crushed,fried baingan slices,dried thyme,kali mirch crushed aur tayyar beef qeema dal ker evenly pheela lein.
-Tayyar white sauce dal ker pheela lein,cheddar cheese,kali mirch crushed & dried thyme dal dein.
-Preheated oven mein 180C per 20-25 minutes kliya bake ker lein (on both grills).

Outrageously Delicious Greek Moussaka

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Moussaka is a Greek classic, and here I'll show you how to make it in the most delicious way possible!

Outrageously Delicious Greek Moussaka | Serves 8

FULL RECIPE POST:

INGREDIENTS

Beef Layer:

1.6lb / 750g Ground Beef (preferably fairly lean)
1 cup / 240ml Tomato Passata (pureed/strained tomatoes in US)
1 cup / 240ml Beef Stock
1/2 cup / 120ml Dry Red Wine (can sub more beef stock)
1/4 cup finely diced Fresh Parsley, plus extra to serve
2 heaped tbsp Tomato Paste (Tomato Puree in UK)
1 tbsp finely diced Fresh Thyme Leaves
1 large White Onion, finely diced
2 cloves of Garlic, finely diced
2 small or 1 large Bay Leaf
3/4 tsp Salt, or to taste
1/2 tsp Sugar (any)
1/2 tsp Cinnamon
1/4 tsp Black Pepper, or to taste
1 tbsp Olive Oil

Béchamel Sauce:

4oz / 120g Unsalted Butter
4oz / 120g Plain Flour
4 cups / 1litre Milk, at room temp
1 cup / 80g freshly grated Pecorino Romano, plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)
2 Egg Yolks
1/2 tsp Salt, or to taste
1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
1/4 tsp White Pepper

Veg Layers (see notes for baking version):

2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced around 1/3 thickness (I do lengthways do you can make more smaller rounds if you wish)
1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced around 1/4
1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3 strips (I do lengthways)
2 cups / 500ml Vegetable or Olive Oil, or enough to cover veg in the pan
few pinches of Parsley & Pecorino (to sprinkle in between layers)
Salt & Pepper, as needed

METHOD

Beef Layer: Heat 1 tbsp olive oil in a large pan or pot over medium heat. Add onion and fry until it begins to soften/brown, then add in garlic and fry for 1-2mins longer. Add in beef and break up with a wooden spoon until fully browned. Stir in tomato paste and fry for a couple of mins, then pour in wine. Deglaze the pan if needed, then pour in passata and beef stock. Add in parsley, thyme, cinnamon, salt, sugar, pepper & bay leaf and give it a good stir. Keep on a gentle simmer for around 30mins, stirring occasionally until nice and thick. Meanwhile...

PREP Veg Layer: Rest few sheets of paper towel on a flat surface and lay on your eggplant slices. Rub a pinch of salt over both sides, then add two layers of paper towels on top. On top of that add the zucchini slices, followed by another layer of paper towel, followed by potato slices and finished with another layer of paper towel. Gently press down to soak up the moisture. Can use tea towels instead if you wish.

COOK Veg Layer: Heat up enough oil to cover the veg in a suitably sized pot/pan until it gently sizzles (you're aiming for around 150C/300F). Carefully start sliding in your potato slices and fry both sides until lightly golden with the potato fork tender. Remove, shake off oil and place on fresh paper towel. Increase oil temp slightly to around 170C/340F and fry the zucchini slices until softened & lightly browned, then finish with the eggplant slices. Leave everything to drain on paper towels. You can use two pans to speed things up or bake one or two of the veg (see notes).

Béchamel Sauce: In a suitably sized pot over medium heat melt butter. Stir in flour to create a paste then gradually begin whisking in your milk. Once you've poured in all the milk and the sauce is thick, stir in salt, white pepper and nutmeg. Take the pot off heat and stir in pecorino until the sauce is lump free, then quickly whisk in the egg yolks. Take 1/2 cup of the sauce and stir it into the beef.

Stack Moussaka: Add a layer of potato to the baking dish (overlapping as needed) and sprinkle over a hefty pinch of parsley, pecorino, salt & pepper. Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper. Try and close all the gaps and make it all nice and compact. Spread over beef layer, top with the rest of your eggplant then top with the Béchamel sauce.

Cook & Serve Moussaka: Finish with a sprinkling of pecorino then place in the oven at 180C/350F for 35-45mins, or until golden on top. I highly recommend leaving it to sit for at least 15mins, just to help it keep shape. Serve up and enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post: ​

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