, pub-8766339185092204, DIRECT, f08c47fec0942fa0
top of page

Juicy Moussaka, the best recipe

Updated: Feb 14

  • Moussaka is a traditional Greek dish, but many countries have adopted this meal and everyone makes it in many ways. Moussaka in this way gives the first taste and the meat and potatoes are soft so that every bite is a real pleasure. Follow my recipe.

Ingredients: medium, total time: 90 min. 8 servings
  • 600 g of mixed minced meat / pork and beef

  • 1.5 kg of potatoes / cut into 4 mm rings

  • 1 big red onion / finely chopped

  • 1.5 teaspoon of salt

  • 2 teaspoon pepper

  • 4 teaspoons of ground red sweet pepper

  • herbs as desired


  • 3 eggs

  • 200 ml of cooking cream

  • some milk

  • 1/2 teaspoon of salt

  • 1 teaspoon parsley

  • Oregano to taste as you like

  1. Peel the potatoes and cut them into thin slices of 4 mm. Place the potatoes in a deep bowl, sprinkle with salt and herbs as desired, and mix. Sauté the onion in a pan until it becomes glassy and slightly browned, then add the minced meat. Simmer for about 10 minutes, covered, stirring occasionally. Then, immediately after that, add salt, pepper, red pepper and stew for 10–15 minutes on slightly moderate heat. Divide the filling into 2 parts. Grease the refractory dish with a little oil with the help of a brush. Arrange the first layer of seasoned potatoes next to each other. Then put the minced meat filling and level it with a spoon, then cover with the rest of the potatoes, then put the filling again and then the potatoes again. Press the potato top layer a little on all sides, so that the meat is well covered between the rows. When you have finished the last layer of potatoes, add 200 ml of water and shake the container from all sides. Bake the moussaka at 200 °C.

  2. After 45 minutes, remove the moussaka, the liquid has already evaporated, and pour the hot moussaka with a dressing of eggs, cooking cream and milk. (You can also decorate moussaka with peppers cut into long pieces) Return to the oven and bake for another 15–20 minutes, by which time it should be done, depending on your oven. Buon appetito!

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.


Rated 0 out of 5 stars.
No ratings yet

Add a rating