Meat Moussaka

Prep: 60 minutes

Cook: 90 minutes

Cool: 30 minutes

Total: 3 hours

Servings: 8

With origins rooted in Greece, this dish is best suited for large family gatherings, or any occasion where you want to impress. Our Moussaka consists of a tomato-based sauce layered with tender beef and a deliciously creamy béchamel sauce tied together with heady notes of garlic, and cinnamon. Bake until golden and you are ready to have your taste buds wowed. 


For the meat sauce

  • 2 tablespoons olive oil
  • 4 chopped onion
  • 1 kg minced beef
  • 3 cups chopped tomatoes
  • ½ cup finely ground toasted breadcrumbs
  • Sea salt
  • Ground black pepper
  • 3 cloves garlic chopped
  • 2 bay leaves
  • 1/8 teaspoon ground allspice
  • ½ teasoon ground cinnamon
  • 6 to 8 whole cloves
  • ½ red wine
  • 3 tablespoons tomato paste

For the bechamel

  • 6 cups whole milk
  • 12 tablespoons unsalted butter
  • 15 tablespoons flour
  • Salt
  • Black pepper
  • Nutmeg
  • 3 to 9 egg yolks

Steps to make it:

For the casserole

  1. Preheat the frying pan over low heat. 
  2. When hot, add 2 tablespoons of oil and increase the heat to medium
  3. Sauté the onions until translucent
  4. Add the meat and continue to sauté until lightly browned
  5. Add the tomatoes, ½ cup breadcrumbs, salt pepper, garlic, cinnamon, bay leaves, allspice, cloves, wine and tomato paste - mix well
  6. Reduce heat, cover and simmer until all the liquid has been absorbed
  7. Discard the bay leaves and set the sauce aside until ready to use

For the bechamel sauce

  1. While the meat sauce is simmering, prepare the bechamel
  2. In a large saucepan, heat the milk on medium low heat until hot
  3. In another large saucepan, melt the butter over low heat. When this melts, add the flour and stir with a wooden spoon until there are no lumps
  4. Increase the heat to medium low and add the hot milk slowly, stirring constantly with a whisk
  5. Continue stirring until the sauce begins to thicken. It should be creamy but not thick
  6. Remove from the heat and stir in salt, pepper and nutmeg
  7. Working with 1 egg yolk at a time, beat in the yolk with a fork, and stir it into the bechamel until the desired colour is reached
  8. Return to the heat, whisking briskly until well blended
  9. Remove from the heat and set aside until ready to use

For the casserole

  1. In a large frying pan, sauté the potato slices until lightly brown
  2. Preheat the oven until 180˚C
  3. Lightly oil a large baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs
  4. Place a layer of potato slices on the breadcrumbs.
  5. Spread the meat sauce evenly on top of the potatoes
  6. Cover with the remaining potato slices, and carefully pour the bechamel sauce evenly
  7. Bake for 30 minutes
  8. Sprinkle the cheese and cook for another 15-30 minutes until golden brown
  9. Before serving leave to cool for 20-30 minutes
  10. Serve it with fresh salad and enjoy

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