Traditional Moussaka

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Traditional Moussaka

Traditional Moussaka

This is the tastiest moussaka you’ll ever make. Why? Because it’s full of flavour, being made with red wine. Also, the topping has a lovely ‘cheesecake’ texture. It gives me great pleasure to share this moussaka recipe with you. I make this dish when I want to impress my Cypriot friend as she generally makes it with milk.

So how did I get this moussaka so full of flavour? Well….. I will tell you the story. It was in place called Sidari in Corfu where we used to regularly go on holiday with the family a long time ago.

In the restaurants, the food was beautiful, and we ate many times in one particular family run taverna there. I fell in love with this gorgeous dish, and on my last day I asked if they didn’t mind telling me how they made the top of the moussaka so tasty and light. They didn’t just tell me about the method, but the lady explained to me the main reason was that they used evaporated milk instead of milk. The reason for this was because in the old days it was more convenient to store evaporated milk than standard fresh cow’s milk – They have kept to the same recipe to this day. Also, it is truly traditional if the cheese used is the authentic Kefalotiri, (made from sheep’s and goats milk, matured for 6 months) although most tasty hard cheeses would be fine. I wonder if the restaurant is still there and if they’re cooking the same dish. I might pay a visit back there one day soon.

I travel quite a bit and when I taste a good dish I try to compliment the chef, and if I am lucky they will give me a few secrets! I do hope you will make this dish many times and enjoy it as much as I do.

By the way, thanks to some of my regulars who have pointed out that this is a gluten-free recipe.

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Traditional Moussaka
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Greek
Prep Time 1 Hour
Cook Time 1 Hour
Servings
People
Ingredients
For the mince mixture
For the Potato and Aubergine layers
For the 'Magic' white sauce
Course Main Course
Cuisine Greek
Prep Time 1 Hour
Cook Time 1 Hour
Servings
People
Ingredients
For the mince mixture
For the Potato and Aubergine layers
For the 'Magic' white sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Making the mince mixture
  1. On a medium heat, in a large frying pan add 1 tbsp of the olive oil and fry the onion for 2 mins (until translucent) then add the mince, stir and continue until the meat is all cooked.
  2. Now add the chopped tinned tomatoes, cinnamon, oregano, salt, pepper, tomato puree, nutmeg, and saute for two minutes then add the garlic and red wine and increase the heat and cook until all the juice is absorbed. Now turn the heat off and keep aside.
  3. Slice the precooked and peeled potatoes lengthways, and put aside. Slice the washed and dried aubergines, brush them with olive oil and grill under a hot grill until they are slightly brown. Turn them and do the same on the other side repeat until they are all done, and put aside.
Make the white sauce
  1. To make the white sauce, take a small pan on a low heat, put the melted butter, the flour and the salt and pepper and cook slowly until all the butter has been absorbed, making sure you are stirring all the time.
  2. Pour the coronation milk in a measuring jug, use the same tin to measure out the water, and mix well with a spoon.
  3. Now the flour and butter are cooked, whilst stirring at all time, pour the milk mixture in slowly until you get a smooth thick sauce. Grate the nutmeg over the sauce, add the Kefalotiri cheese and continue to stir and cook for five minutes and turn off the heat.
To assemble and complete the moussaka
  1. Brush your favorite dish with olive oil (you can use a traditional round earthenware dish, or a rectangular pyrex dish) and line the base with two layers of cooked potatoes, then add the sliced cooked aubergine on top of of these. Sprinkle half of the fresh Parmesan over this, then cover with all the mince meat mixture on the top. Then sprinkle the remainder of the Parmesan cheese over that.
  2. Now pour over the hot white magic sauce, and shake the dish gently so the sauce will evenly fill each corner.
  3. Preheat the oven to gas mark 3 (170c), put the dish on the lower shelf for 45 min or until you see the top starting to brown with a nice skin on it. Take out and let it cool before serving (this will help you to get a nice clean slice) Enjoy with a nice Greek salad and a glass of red wine.
Recipe Notes
  • You can fry the aubergine rather than grilling if you prefer. Keep the skin on -  its full of flavour.
  • Make sure you boil the potatoes in salted water with the skin on - it will keep the flavour in better.
  • When you make the white sauce, pour it over the mince straight away so it will set in the dish.
  • Also - don't forget, this is gluten-free.
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8 Comments

  1. chouchou says:

    j<adore vos plat
    i like it

  2. I was waiting this moussaka for ages, thank you sally, I will definitlly try it.

  3. Ruth says:

    This was so tasty and reminded me of my holiday in Corfu – thanks for a lovely recipe!

  4. Anne Marie Doherty says:

    Trying this recipe this weekend. I have been visiting Sidari for the last 28 years. If you want to tell me (confidentially, of course) which taverna it is I can tell you whether it is still there. I absolutely adore Sidari and its people!

    • Cook with Sally says:

      Hi Anne Marie, thank you for your interest. The taverna is opposite canal d amour beach.There is only one there, saying that I am talking 10 years a go.

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