Senior Diva’s Secret Moussaka Recipe

WARNING: DO NOT SHARE WITH GREEKS FROM LAVAL

Yup, this is Diva #1’s momma’s moussaka recipe, we affectionately call her Senior Diva. Greek moussaka is a classic, a little long to make but worth it! Senior Diva (a proud Montreal Greek) is suspicious that the Greeks from Laval will steal her moussaka recipe (paranoid much?) and claim it as their own. She was hesitant to give it to us but we wore her down! The trick to making a great moussaka is a thick béchamel, and taking the time to make a Greek meat sauce. You can’t use any meat sauce recipe or it won’t taste like moussaka. Obviously the meat sauce can be made in advance, this recipe is long enough without doing it all in one day!

Senior Diva’s Secret Moussaka Recipe

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Senior Diva’s Secret Moussaka Recipe

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: medium
  • Recipe type: Main

Ingredients:

  • GREEK MEAT SAUCE:
  • 1 white onion, grated
  • 1 ½ lb ground beef
  • 1 large can (796ml) ground tomatoes
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup red wine
  • 1 cinnamon stick
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • Beef broth (optional)
  • 1 tsp Worcestershire sauce
  • Red chili flakes
  • Salt and pepper
  • MOUSSAKA:
  • 2 large eggplants, cut into ¼“ slices
  • 3 large potatoes, thinly sliced
  • 3 large zucchini, cut into ¼“ slices
  • 1 cup extra virgin olive oil
  • ¼ cup butter
  • 3 tbsp all purpose flour
  • 2 cups milk, hot
  • 2 egg yolks, beaten
  • Ground nutmeg
  • Salt and pepper
  • Italian bread crumbs
  • Romano cheese, grated

Directions:

  1. GREEK MEAT SAUCE: Heat olive oil at medium heat, and sauté the onion and garlic
  2. Add ground meat and turn up the heat to high, breaking up the chunks of meat with a wooden spoon
  3. When meat has browned and most of the liquid has evaporated, add red wine and cover, cook for 1-2 minutes
  4. Uncover and add the tomatoes and ¼ cup water (or beef broth). Stir
  5. Add the cinnamon stick, ground cinnamon, ground cloves, and salt and pepper. Stir
  6. Turn heat down to low and cook slightly uncovered for 1 to 1 ½ hours. You can add water (or beef broth) if the sauce is too thick
  7. Add Worcestershire sauce and chilli flakes, taste and adjust seasoning
  8. MOUSSAKA: Turn the oven on broil, and line cookie sheets with parchment paper
  9. Place the sliced veggies on the pans in one layer. Brush with olive oil and sprinkle with salt and pepper on both sides
  10. Broil for 1-2 minutes until browned. Turn veggies and broil the other side for 1-2 minutes
  11. Do this for all the vegetables, until all the vegetables are done. Set aside
  12. Make a roux by melting butter in a pot on medium heat and whisk in flour slowly until smooth. Be careful so it doesn’t burn
  13. Gradually add the hot milk, whisking constantly while it thickens. You can add a little more flour if the béchamel has not reached the desired consistency
  14. Add nutmeg, and salt and pepper. Remove from heat and fold in the beaten egg yolks quickly until smooth. Sauce should have the constancy of cake batter
  15. Butter or oil a lasagna / roasting pan with low sides
  16. Layer the potatoes as the base, use them all up in one layer
  17. Add a thin layer of meat sauce
  18. Sprinkle on breadcrumbs and romano cheese
  19. Add a layer of eggplants, sprinkle with breadcrumbs and romano cheese. Add a thin layer of meat sauce, sprinkle with more breadcrumbs and romano cheese
  20. Add a layer of zucchini, sprinkle with breadcrumbs and romano cheese. Add a thin layer of meat sauce, sprinkle with more breadcrumbs and romano cheese
  21. Repeat steps 12 and 13 until you have run out of eggplant and zucchini. Finish with meat sauce, breadcrumbs and romano cheese
  22. Spread the béchamel on evenly, finish with more breadcrumbs and romano cheese
  23. Bake at 425 F until the béchamel is golden brown, approximately 30 minutes

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