Pairs well with Moussaka
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Moussaka
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A classic Mediterranean dish that combines golden aubergines, crispy potatoes, spicy meat sauce, and creamy bechamel. Perfect for any occasion.
01:00:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- aubergines - 3
- potatoes, sliced - 500 g
- parsley, chopped - 1 handful
- minced lamb - 500 g
- large onions - 2
- garlic cloves - 3-4
- bay leaves - 2
- black pepper - 2 tsp (ground)
- tomato purée - 1 tbsp
- allspice - 2 tsp
- cinnamon - 2 tsp
- canned tomatoes - 1 can (400 g)
- water - 2-3 dl
- flour - 2 tbsp
- milk - 2.5 dl
- cream - 1.5 dl
- salt - 1 tsp
- nutmeg - 1 tsp
- extra virgin olive oil - 2 tbsp (for bechamel)
- grated cheese - 70 g (mozzarella recommended)
Instructions
- Prepare Vegetables: Fry potatoes and aubergines in a pan with olive oil or in an air fryer until golden and delicious.
- Make Meat Sauce: Sauté minced lamb, then add onions, garlic, bay leaves, black pepper, tomato purée, allspice, cinnamon, canned tomatoes, and water in the order listed. Simmer on low heat for 20-30 minutes.
- Prepare Bechamel Sauce: Make a roux with flour, then gradually add milk and cream. Stir in grated cheese and season with salt and nutmeg.
- Assemble Moussaka: Layer the dish in a baking tray, starting with vegetables, then meat sauce, and top with bechamel sauce.
- Bake: Bake in a preheated oven at 185°C (365°F) with fan for 20-30 minutes until golden and bubbly.
