Moussaka
A classic Greek dish featuring layers of eggplant and potato with a rich meat sauce and creamy béchamel, baked to perfection.
Ingredients
- 4 -5 medium sized eggplants
- 10 -12 small yukon gold potatoes
- 120 ml high-heat cooking oil
- 680 g ground beef
- 680 g ground lamb
- 1 small onion
- 3 large garlic cloves
- 60 ml + 2 tbsp olive oil
- 1 whole nutmeg to grate
- (OR…) 1/2 tsp + 1/2 tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 2 -3 bay leaves
- 2 tsp dried oregano
- 240 ml red wine
- 398 ml concassé tomatoes (or passata)
- 31 g AP flour
- 2 l milk
- 4 egg yolks
- 150 g kefalotyri cheese
- Fine sea/kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
-
Peel & finely dice your onion & garlic.
-
In a large Dutch oven, sauté your onions & garlic in 2 tbsp olive oil over medium heat until translucent.
-
Add your ground beef & lamb, and break the mince apart into small chunks. Continue to sauté your meat over high heat, until almost all moisture has evaporated, and the meat starts to develop a nice sear.
-
Add your spices (oregano, cloves, cinnamon & some freshly grated nutmeg), and sauté until fragrant.
-
Deglaze with your red wine, and add in your tomato.
-
Bring everything to a simmer, add your bay leaves, and cover with a tight fitting lid.
-
Cook over low heat for ~2 hours, or until the meat is tender. If needed, add a little bit of extra water so the meat stays submerged while cooking. Once the meat is tender, remove the lid, and let the sauce reduce over medium heat until almost dry (you don’t want to see liquid pooling at the bottom when you stir the meat - any liquid you see should be thick & glossy).
Notes
Committed to this collection by the hand of Hunter.
