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Moussaka ”, refers to the traditional Greek dish, with layers of delicious baked potato and aubergine, together with a juicy layer of beef or beef and pork, naturally topped with a creamy layer of bechamel sauce. This dish is considered a small, yet delicious sin.

Preparation time: 45 min (approx.)

Preparation time: 90 min

Portions: 9 pieces (normal size dish)


For the beef:

  • 500 g minced beef (can also be half/half minced beef and pork)
  • 1 large onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2-3 bay leaves
  • ½ teaspoon sweet paprika
  • 2 sprinkles of sugar
  • 1-2 teaspoons of Moussaka Mix
  • a can ofchopped tomatoes
  • 4-5 tablespoons of Greek Extra Virgin Olive Oil

For the bechamel sauce :

  • 100 g of butter
  • 100 g flour
  • 1 liter of milk
  • 1-2 egg yolks
  • a sprinkle of grated nutmeg
  • 100 g grated cheese


This traditional Greek dish has only 6 steps to make and these are:

  1. Preheat the oven to 180 degrees.

  2. Prepare your potatoes and aubergine: Traditionally, both the potatoes and aubergine are fried in oil first. Despite this, for a lighter alternative, pour a little olive oil over your sliced ​​potatoes and aubergine, season with salt and pepper, and oregano for extra flavor. Bake them in a roasting pan for 40 minutes at 180 degrees.

    Tip: Some aubergines can be a bit bitter, so it is important to prepare them properly to remove their bitterness. Before baking, slice them, clean them thoroughly with water, give them a little salt and let them stand for half an hour in a colander. This method makes them sweeter and without any bitterness!

  3. Prepare the meat while the vegetables are in the oven: add olive oil to a pan and sauté the onions for about 1 minute. Add egg white and saute until soft. Then add the meat together with the Moussaka Mix and continue to fry. Then add the remaining herbs and simmer with the chopped tomatoes until heated through (about 25 min.). Finally, remove the bay leaves from the meat sauce.

    Tip: Add a little extra salt if desired. The moussaka needs to be well seasoned!
    Tip: Add 2 ladlefuls of your bechamel sauce after it's made to your meat sauce, this will transform the dish into something truly unique!

  4. Prepare your bechamel sauce : Start by melting the butter over medium heat. Then remove the pan from the plus and add all the flour. Stir until all the butter is absorbed into the flour. Next, place the pan on the plus again and add the milk little by little, each time you add let it absorb completely. Continue adding the milk until you have used it all. Remove from the heat again and add the cheese and a little nutmeg. Stir thoroughly. Finally, add the 1-2 egg yolks and stir so that the yolks are completely incorporated into the sauce.

    Tip: Stir constantly while adding the milk. If you continue to heat the bechamel sauce slightly while stirring, you ensure that it does not burn at the bottom.

  5. Now to assemble for the Moussaka: Start by placing a layer of potatoes in the bottom of the dish, then spread a layer of aubergine over the potatoes. Using a large ladle, pour the meat sauce over the aubergines and spread evenly. Next, place another layer of potatoes over the meat. If you have too few potatoes or aubergine, you just make it fit as well as, if you have too many, let them overlap a little . Finally, with a large ladle, add your bechamel sauce and spread evenly, making sure the entire moussaka is covered. Sprinkle with some grated cheese. As the moussaka cooks, the cheese will melt and become deliciously golden!

    Tip: Remember to add 2 spoonfuls of bechamel to your meat sauce first.

  6. Bake the Moussa kaen at 180 degrees for 90 minutes.

    Tip: Let it soak for half an hour before serving.

Serve this delicious dish with a wonderful Greek salad and your favorite Mythos beer!

Share your comments and thoughts about this recipe below, and feel free to ask any questions you have.

Kali oreksi / Welcome!

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