A recipe where the traditional moussaka takes off in taste and aromas, with a wonderful and fluffy recipe for béchamel that will remain unforgettable.
2-3 eggplant flasks
Potatoes about 1 – 1 ½ kilos
½ kilo of ground beef
100ml of olive oil
1 large onion, diced (not in the multiprocessor)
2 cloves of garlic (minced)
1 can of chopped tomatoes
120ml red wine
1 cinnamon stick
1 bay leaf
4-5 allspice grains
½ teaspoon cumin
1 teaspoon of sugar
Put the olive oil and the onion in a pot to lightly sauté (medium heat), and as soon as the onion changes color, add the ground beef and let them sauté well together, then add the garlic and poor the wine.
Let the alcohol evaporate and add the tomatoes and the rest of the Ingredients together with a little water and bring them to the boil with the lid closed on a low heat for about 30-40 minutes, being careful not to evaporate all the water.
We start to fry the potatoes, little by little, cut the potatoes into round slices a little less than 1 cm thick, and as the fries come out, lay them on the oven pan where we will make the moussaka (about 30 cm in diameter).
In the meantime, cut the eggplants into slices of 1 cm thick and spread them on a separate oven pan after smearing them with a little olive oil and put them in the oven at 200 degrees Celsius until they get a little color on both sides, so they don’t absorb too much oil and become more light ones.
Layer the eggplants on top of the first layer of potatoes and then another layer of potatoes, and then spread the ground beef.
Now is the right time for the béchamel.
120 grams all-purpose flour
120 grams butter
1 liter of fresh milk
1 whole egg and 1 yolk
Salt and pepper to taste (you need to pay attention to the salt depending on the cheese you will put)
1/2 teaspoon nutmeg
½ cup grated hard cheese
Put all the ingredients together except the cheese, salt, pepper and nutmeg in a saucepan and then turn on the stove. With a whisk, stir constantly until it thickens. At the end, add the egg and the yolk, salt and pepper, nutmeg and grated cheese.
You have also spread the béchamel on top of the rest ingredients by adding some more cheese and the moussaka is ready. Put in a preheated oven at 220° Celsius for ½ hour or until it takes on good color depending on your oven.