Discover how to make this classic Greek favorite!
Eatwith hosts Giannis & Konstantinos are two brothers based in Athens, Greece. One is a professional chef and the other is a percussionist who also studies traditional Greek music.
Their home in Athens boasts a 180° panorama of the city, including the Acropolis and Lycabettus hill, where you can take in the view while enjoying local wines and traditional Greek dishes.
Discover their recipe for authentic Greek Moussaka to get a taste of their event!
500 grams minced beef
500 grams minced pork
4 medium-sized potatoes
4 large zucchinis
6 large eggplants
4 garlic cloves, chopped
2 medium-sized onions, chopped
200 ml dry red wine
400 ml tomato sauce
300 ml chicken stock
200 grams grated Graviera cheese (can be replaced with Parmesan or Pecorino)
3 tbsp. olive oil
1 cinnamon stick
2 bay leaves
2 tbsp. oregano
1 tsp. grated nutmeg
Salt & pepper
Sunflower oil for frying
Sauté the meat on high heat, add the onion and the garlic and stir for 2 minutes. Pour in the wine, stir until the alcohol has evaporated and then add the tomato sauce and the chicken stock. Add the cinnamon stick, the bay leaves, 1 tablespoon of oregano, and salt and pepper. Lower the heat to medium and simmer for 45 minutes. Add more liquid (wine, stock or even water) if it starts to dry out.
Cut the potatoes, the zucchini, and the eggplant into slices about ¼ inch thick. Fry the potatoes in the sunflower oil for 2 minutes, then place them on a plate covered with paper towels to let the fat drain off. Repeat with the zucchinis and eggplants, frying them each separately for 1 minute. Place the potatoes in a baking pan, add a little bit of salt, pepper, nutmeg, the rest of the oregano, and the grated Graviera cheese and put the baking pan in a preheated oven at 190⁰C for 10 minutes. Add the zucchinis and eggplants and repeat, and finally, scoop the cooked meat on top of the vegetables and set aside while you make the sauce.
To make the sauce, melt the butter in a heavy saucepan. Add the flour and stir on low heat until it turns golden-brown. Warm the milk in a separate pot and then pour it continuously into the flour mixture while stirring constantly. Cook on medium-low heat for 4–5 minutes or until the sauce thickens. Add salt, pepper, and nutmeg while stirring. Add some Graviera cheese and pour the sauce over the meat. Finally, grate some extra cheese on top and bake it in the oven for 40–50 min at 190⁰C.
Enjoy with a side salad or some homemade tzatziki dip!