- Traditional Moussaka recipe with eggplants (aubergines) and potatoes . . .
Moussaka is a traditional Greek eggplant casserole made with eggplants (aubergines), potatoes, tomatoey beef or lamb mince and topped off with a creamy béchamel sauce! Authentic, traditional, locally sourced Greek recipes and nutritional advice
- Moussaka Recipe
This moussaka is a delicious version of the classic Greek dish made with layers of eggplant baked in a ground beef sauce and covered in creamy béchamel
- Greek Moussaka (Eggplant Casserole) - The Mediterranean Dish
The epitome of Greek comfort food, moussaka (pronounced moo-sa-ka’a) is a hearty eggplant casserole with a flavor-packed meat sauce, and finished with a topping of rich creamy bechamel sauce Many wonder what the difference is between moussaka and lasagna, and it’s quite simple!
- BEST Recipe For Greek Moussaka - Real Greek Recipes
Moussaka or Mousakas (in Greek) is a traditional dish made with various layers of deep-fried vegetables, ground meat and tomato sauce, and bechamel cream with cheese on top, that gets baked in the oven
- Moussaka (Greek Beef and Eggplant Lasagna) - RecipeTin Eats
A very traditional Greek Moussaka recipe made with thick layers of eggplant, beef in tomato sauce, topped with béchamel sauce Comfort food central!
- Greek Classic Moussaka - Dimitras Dishes
This classic Greek Moussaka is a rich, flavorful dish layered with tender eggplant, a hearty meat sauce, and a creamy béchamel topping Perfect for family dinners or special occasions, it’s comfort food at its finest
- Moussaka Recipe: How to Make It - Taste of Home
Moussaka is a hearty and delicious Greek dish featuring layers of eggplant and potato, a subtly spiced meat sauce, creamy bechamel and cheese There’s something especially comforting about oven-baked casseroles, no matter what’s inside the casserole dish
- Moussaka (Greek Eggplant and Beef Casserole)
Meat I’m using 90 10 ground sirloin beef for my moussaka recipe, but you can also use all lamb, or half lamb and half beef I don’t recommend using ground chuck (80 20) since there is enough fat in the dish when you factor in the olive oil for the eggplant and the butter and milk in the bechamel
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