Authentic Greek Moussaka Recipe with Eggplant, Potatoes, and Creamy Béchamel
If you’ve been following me for a while, you know I love to revisit the classics. This Greek moussaka recipe is based on one of my older YouTube videos, a dish I cooked hundreds of times in restaurants before bringing it to my own kitchen. Over the years, I’ve refined the proportions, simplified a few steps, and made it perfect for home cooks who want to enjoy a traditional baked moussaka without the stress.
- Servings: 6
Source: Michel Dumas
Ingredients
- ground lamb
- ground beef
- medium onions )
- garlic cloves
- tomato paste
- canned diced tomatoes
- dry red wine
- 5 g dried oregano
- 2 g ground cinnamon
- 2 g ground allspice
- 30 ml olive oil
- Salt and pepper
- medium potatoes )
- large eggplants
- Neutral frying oil
- grated Kasseri cheese
- butter
- flour
- liter warm milk
- egg yolks
- A pinch of nutmeg