Sophia's Moussaka

Name: Sophia's Moussaka
Total time: 2700 s
Yield: 12 large pieces
Ingredients: 4 1/2 lbs potatoes (2 kg); 4 eggplants; 4 large zucchini; 1 cup olive oil (about 240 ml); 3 1/3 lbs mixed ground meat (beef and pork, about 1.5 kg); 1 large yellow onion; Parsley and dill; 1 lb tomato sauce (about 500 grams); 1 bouillon cube; Salt and pepper; 1 lb feta cheese (about 1/2 kg); 7 oz unsalted butter (about 200 grams); 1 cup vegetable oil (about 240 ml); 6 tablespoons all-purpose flour; 6 1/3 cups milk (about 1.5 liters); Salt and pepper; 5 1/3 oz Gouda cheese (about 150 grams)

TSOFAGR @TsofaGR

Λήμνος,Γερμανία

Moussaka is a rich and time-consuming dish, so it requires patience and dedication!

A few more tips:

This recipe is for a 12x16 inch (30x40 cm) baking pan. I cut the pieces into fairly thick slices so each bite is full of flavor. Don’t forget the feta, as the eggplant can be a bit bitter! Once the béchamel has cooled, you can also add 2 egg yolks if you like. Good luck!

Moussaka is a rich and time-consuming dish, so it requires patience and dedication!

A few more tips:

TSOFAGR @TsofaGR

Λήμνος,Γερμανία

Moussaka is a rich and time-consuming dish, so it requires patience and dedication!

A few more tips:

Moussaka is a rich and time-consuming dish, so it requires patience and dedication!

A few more tips:

Saved

Ingredients

45 minutes

12 large pieces

For frying
4 1/2 lbspotatoes (2 kg)
4eggplants
4large zucchini
For the filling
1 cupolive oil (about 240 ml)
3 1/3 lbsmixed ground meat (beef and pork, about 1.5 kg)
1large yellow onion
Parsley and dill
1 lbtomato sauce (about 500 grams)
1bouillon cube
Salt and pepper
1 lbfeta cheese (about 1/2 kg)
For the béchamel
7 ozunsalted butter (about 200 grams)
1 cupvegetable oil (about 240 ml)
6 tablespoonsall-purpose flour
6 1/3 cupsmilk (about 1.5 liters)
Salt and pepper
5 1/3 ozGouda cheese (about 150 grams)

Saved

Steps

45 minutes

1

Peel and slice the potatoes and eggplants into rounds. Cut the zucchini in half lengthwise, then slice.
2

Fry the vegetables the day before and place them in a colander to drain the oil overnight.
3

The next day, sauté the onion in olive oil, then add the ground meat. Add the tomato sauce, parsley, dill, bouillon cube, salt, and pepper. Let simmer for 15 minutes.
4

For the béchamel, melt the butter and vegetable oil in a saucepan. Add the flour and whisk. After about a minute, add the milk, salt, and pepper, and continue whisking.
5

Take a 12x16 inch (30x40 cm) baking pan and start layering, beginning with the potatoes.
6

Arrange the potatoes side by side, filling any gaps with extra pieces.
7

Next, add the zucchini, then spread half of the meat mixture and sprinkle 9 oz (250 grams) of crumbled feta on top.
8

Layer the eggplants over the meat and feta, then add the remaining meat mixture and the rest of the feta (9 oz or 250 grams).
9

Gently spread the béchamel sauce over the top, then sprinkle with the Gouda cheese (5 1/3 oz or 150 grams).
10

Bake in a convection oven at 300°F (150°C) for 1 hour.