Traditional Creatan Moussaka



Moussaka is  absolutely delicious food and it is one of the most popular dishes in Greece. Here is the moussaka recipe from Crete taken from old sources.


Zucchini, eggplant, potatoes (1kg)
1 kg of mincemeat
3 spoons olive oil and 1 cup for frying
2 onions thinly slices
4 medium tomatoes grated or
1-2 spoons tomato paste
2 eggs
100 grams of grated cheese
Salt, pepper
100 grams of grated breadcrumbs
For the cream:
8 spoons flour
4 spoons butter or olive oil
2 litres of milk
2 eggs
Salt, pepper,nutmeg
100 grams of grated cheese


Saute the onion with olive oil and the mincemeat, then  pour in the red wine and wait to evaporate. Add tomatoes or tomato paste diluted with a little water and stew mincemeat for 20 -30 min.
At the end turn off the heat, add beaten eggs, grated cheese and mix well.

Remove the stalks from the eggplant and cut them into thin  slices. Season with salt and place in a colander for about half an hour. Then rinse the eggplants with plenty of water. Cut potatoes and zucchini into slim slices. Fry eggplant, zucchini and potatoes in plenty of oil, until nicely colored. Place  fried vegetables on some paper, in order to absorb the oil. (For a lighter version of the traditional Creten moussaka try drizzling the vegetables with some olive oil and bake them for 20 minutes instead of frying them).

Grease the oven dish, sprinkle breadcrumbs and layer the potatoes. Pour in the meat sauce. Add a second layer the eggplant. Pour in the meat sauce. Add the third layer the zucchini. Pour in the meat sauce.

Prepare the béchamel sauce. Use a large pan to heat some butter or olive oil. Pour the flour and stir until golden little.  Add  milk and stir until thickened.  Remove the pan from the stove and stir in the  beaten eggs, salt, pepper and  nutmeg .Cover the surface of the oven dish  with the béchamel sauce, sprinkle with grated cheese and bake the mussaka in preheated oven at 180°C until crust turns light golden brown.

Bon Appetit!


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