Moussaka. Also, if possible, have a friend/child/spouse on hand to help you out. Get Moussaka Recipe from Food Network. Given that moussaka is normally a labor intensive dish, this is a relatively simple recipe, and easy to follow the steps.

Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated. The epitome of Greek comfort food, moussaka is basically a hearty eggplant casserole with a juicy, flavor-packed meat sauce. You can have Moussaka using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Moussaka

1. Prepare 1 of large aubergine sliced.
2. You need 1 of large potato thinly sliced.
3. You need 1 of zucchini sliced.
4. Prepare of Olive oil.
5. You need 100 gms of butter.
6. It's 100 gms of flour.
7. Prepare 1 of large onion chopped fine.
8. It's 3-4 of garlic cloves chopped.
9. You need 3/4 of th cup milk.
10. It's 1/4 tsp of nutmeg.
11. You need 1/2 tsp of cinnamon.
12. It's of Salt as per taste.
13. Prepare 1 tsp of pepper.
14. You need 1/2 tsp of chilli powder.
15. You need 150 gms of shredded gouda cheese 100 gms shredded parmesan.
16. It's 1 of beaten egg.
17. Prepare 500 gms of minced lamb meat.
18. Prepare 2 of large tomatoes chopped.
19. Prepare 1 tsp of oregano.

Topping the meat is either a rich bechamel sauce- a French influence that was introduced later-or, as in today's Moussaka recipe, a cheese-based topping. Moussaka is definitely a labor of love. It isn't hard to make at all, but it does involve multiple steps and does take time to make. The good news however is that moussaka is a prime example of a dish that can be made well in advance and then simply popped in the oven before serving.

Moussaka instructions

1. In a skillet pan fry potato, zucchini and aubergine until golden brown and set aside (you could deep fry).
2. Place butter in a deep bottom pan and melt on medium heat, add flour stirring constantly so no lumps are formed for about a minute or two.
3. Turn heat to low and whisk in milk, continue to cook on medium heat until sauce thickens, turn heat off, now whisk 50 gms parmesan and 100 gms gouda cheese and incorporate until melted, then whisk in egg until nice and smooth, check for seasoning, add nutmeg and set aside.
4. In skillet add 1tbsp oil, add lamb and cook until brown, now add onions, garlic and continue to cook till onions are translucent appropriately 8 minutes, add chilli powder, cinnamon, pepper, oregano and 1/2tsp salt and mix well.
5. Add tomatoes, mix and let it all cook until tomatoes have disintegrated, once cooked set aside.
6. Preheat oven to 180 degrees celsius.
7. In a baking dish, layer potato at the bottom of the dish, top with cooked lamb, then layer aubergine, top with lamb layer, now arrange zucchini and top with lamb.
8. Pour white sauce on top of lamb, sprinkle remaining cheese and bake for 50 minutes..
9. Cool and serve with a side of salad or garlic bread. Leftover (not likely to have any) can be refrigerated stored for 4 days in air tight container.

Can you Make Moussaka Ahead of Time? Greek moussaka is a casserole made by layering eggplant and potatoes with a spiced meat filling, then topping it off with a creamy egg-enriched béchamel sauce (white sauce) and baking it to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef Nicholas Tselementes. Greek Moussaka recipe - A delicious taste of Greece. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason!