Moussaka Recipe | Charalambides Christis

Instructions

For the meat sauce:

1. Put the olive oil in a saucepan over medium heat and saute the ground meat.
2. When it's cooked, add the onion and garlic.
3. Leave for a few minutes until the onion softens, and incorporate the cognac to add to the taste.
4. After the alcohol has completely evaporated, add the tomatoes, sugar, bay leaves, cinnamon, and parsley.
5. Season lightly with salt and pepper, and simmer the meat for 20 minutes until it absorbs the liquids.
6. Once the meat is done, transfer it to a colander and let it sit for 10 minutes to drain the excess liquids.
7. Then, add a spoonful of béchamel sauce as soon as it is ready and mix.

For the Vegetables:

1. Cut the aubergines, lightly salt them and leave them in the refrigerator for 24 hours to reduce their bitterness.
2. In a frying pan, add enough olive oil to fry all the vegetables.
3. Start by frying the aubergines until they are soft and half cooked.
4. Then, repeat the same process with the zucchini and potatoes.

For the Bechamel sauce:

1. Pour the milk, the corn flour, the butter, and the nutmeg into a saucepan, use a whisk to stir the ingredients.
2. Allow the mixture to boil and thicken over medium heat.
3. After it thickens slightly, remove from heat and add the two beaten eggs, stirring continuously with the whisk.
4. Finally, add half the amount of kefalotyri cheese and mix.
5. Check for salt, pepper, and nutmeg if needed to add more.
6. Pour a spoonful of béchamel sauce on the minced meat.

The final stage of moussaka:

1. In a large, deep baking dish, place a layer of potatoes.
2. On top, add a layer of zucchini.
3. Then make another layer with aubergines.
4. Pour the half amount of minced meat over the vegetables.
5. On top of the meat add another layer of potatoes, zucchini and aubergines and sprinkle with a little grated cheese.
6. Finally, add the rest of the minced meat and spread it out.
7. Then pour the béchamel sauce over the top.
8. Bake at 180 degrees Celsius for about 45 minutes.
9. Towards the end of baking, sprinkle the remaining grated kefalotyri cheese on top.
10. Cook in the oven until the surface turns golden brown.