I’m so excited to finally share with you the Recipe For Making Greek Mousaka. Our traditional go-nuts-about dish. Where shall I begin?
I’ll start from the top, the cheesy crust forming on the creamy béchamel sauce (I’ll show you the easiest way of making it). Under the sauce, you will find the juicy mince, in tangy tomato sauce and full of spices. And at the bottom nice fried potato chips and aubergines. Can you even imagine all this coming together in one bite?
How to make a creamy cream…
There are two reasons why people love my Mousaka. They are amazed to find out that it’s not that heavy as a Mousaka usually is. And my bechamel cream always succeeds in winning everyone over (Not too thick not too heavy).
As I mentioned above this is the easiest way to making béchamel sauce. I cheated a bit here, but it will literally untie your hands. So instead of butter, I simply use sunflower oil. For one it doesn’t make the flour go crumbling like butter does, therefore makes it easier to handle. Second, it makes a totally refined and shiny cream. Thirdly, it’s much lighter without the butter.
Since it’s a dish consisted of a few layers of ingredients cooked separately, it does require a bit of cooking to make it.
And because in Greece if we go through all that fuss for making a meal, then we will surely make quite an amount of it. (How it disappears as quickly as normal portions do, remains a mystery) So out of this recipe, you will get 8 Greek-sized pieces of Mousaka out of a large 11×15 inch pan. Divide the number of ingredients if you are cooking for less than 4 people.
For the Mince Sauce, you will find it here. It will be easier for you, if you prepare the mince beforehand and than proceed to the rest of the ingredients. So that you won’t get confused.