{"id":13401,"date":"2025-05-27T12:30:17","date_gmt":"2025-05-27T12:30:17","guid":{"rendered":"https:\/\/petros-syrigos.com\/moussakas\/"},"modified":"2025-02-12T09:22:04","modified_gmt":"2025-02-12T09:22:04","slug":"moussaka","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/moussaka\/","title":{"rendered":"Moussaka"},"content":{"rendered":"

The recipe for moussaka, the most Greek and delicious dish!!!<\/p>

Ingredient<\/h4>
  • 700gr. ground beef<\/li>
  • 2 onions<\/li>
  • 2 carrots<\/li>
  • 1 tbsp. tomato paste<\/li>
  • 400gr. tomato con case<\/li>
  • 2 cloves garlic<\/li>
  • 1 kg of sugar<\/li>
  • 1 egg<\/li>
  • Parsley, Salt, Pepper<\/li>
  • 1 cinnamon stick<\/li>
  • 1 bay leaf<\/li>
  • 1\/2 kg nutmeg<\/li>
  • 5 tbsp. grated parmesan<\/li> <\/ul>

    <\/p>

    For the moussaka b\u00e9chamel:<\/h4>
    • 120gr. butter<\/li>
    • 120gr. flour g.o.x.<\/li>
    • 1lt. milk<\/li>
    • 1\/2 onion<\/li>
    • 1 bay leaf<\/li>
    • 1\/2 kg grated nutmeg<\/li>
    • 3 yolks<\/li>
    • 5 tbsp. grated parmesan<\/li> <\/ul>

      To set up:<\/h4>
      • 3 eggplants<\/li>
      • 4 potatoes<\/li>
      • Breadcrumbs<\/li>
      • Grated Parmesan<\/li> <\/ul> <\/div> <\/div>

        Execution<\/h4>

        Carefully follow the steps of the recipe for the traditional moussaka and you will definitely have the most delicious result!<\/p>

        1. Cut the aubergines into vertical slices, not thick. Season them with salt and pepper, oil them and bake them either on the grill or in the oven in layers in a pan at high temperature or in the pan. I prefer them on the grill because they do not make oil during the cooking of the food. We leave them aside.<\/li>
        2. Cut the potatoes vertically into slices about 1cm thick, rinse them a little in water and fry them in corn oil or sunflower oil until they turn brown.<\/li>
        3. We leave them aside.<\/li> <\/ol>

          For the minced meat:<\/h4>
          1. Finely chop the onions, garlic and grate the carrots in the thick part of the grater.<\/li>
          2. In a wide saucepan, saut\u00e9 them and then add the minced meat. Saute very well until it turns brown for about 15 minutes.<\/li>
          3. Add the cinnamon, the bay leaf, the nutmeg, the salt, the pepper, the sugar and the pulp.<\/li>
          4. Stir for 2 more minutes and then add the tomato cone. Simmer for 10-15 minutes and remove from the heat.<\/li>
          5. When it cools down a bit, add the egg, the parmesan, chopped parsley and try for salt and pepper.<\/li> <\/ol>

            The Recipe For Moussaka B\u00e9chamel<\/h4>
            1. Put the milk, the onion, the bay leaf, the salt, the pepper in a saucepan and put it on the fire to heat.<\/li>
            2. In another saucepan add the butter over medium heat and when it melts add the flour, stir for 3 minutes until incorporated and the flour is slightly cooked.<\/li>
            3. Gradually add the hot milk in portions, stirring with a whisk.<\/li>
            4. When we are done with the milk, we extinguish the b\u00e9chamel from the fire when it starts to make some blisters. It should be creamy and smooth.<\/li>
            5. Add the nutmeg, parmesan and yolks and stir with a whisk.<\/li> <\/ol>

              To set up:<\/h4>
              1. In a 25\u00d730 or 30 x30 pan, sprinkle with a little toast and Parmesan cheese. This helps keep the moussaka from sticking to the pan.<\/li>
              2. We started by putting the potatoes all over the pan, then we add the aubergines, glued to each other without leaving gaps.<\/li>
              3. Take 2 large spoons of the b\u00e9chamel and add them to the minced meat and mix.<\/li>
              4. Spread the minced meat all over the pan, if we have leftover aubergines, add them on top of the minced meat, sprinkle again with a little Parmesan. Finally add the b\u00e9chamel.<\/li>
              5. Sprinkle with grated parmesan, toast and bake for about 25 minutes at 190 degrees or until golden brown.<\/li> <\/ol>

                Tips!!!<\/h4>

                For baking:<\/h4>

                Toast and parmesan help to get the ultimate golden color.<\/p>

                For the minced meat:<\/h4>

                The two large spoonfuls of b\u00e9chamel that we put in the minced meat mixture help the minced meat to get full body.<\/p> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

                The recipe for moussaka, the most Greek and delicious dish!!! Ingredient 700gr. ground beef 2 onions 2 carrots 1 tbsp. tomato paste 400gr. tomato con case 2 cloves garlic 1 kg of sugar 1 egg Parsley, Salt, Pepper 1 cinnamon stick 1 bay leaf 1\/2 kg nutmeg 5 tbsp. grated parmesan For the moussaka b\u00e9chamel: […]<\/p>\n","protected":false},"author":1,"featured_media":24442,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2878,2826,2861],"tags":[2967,3055],"class_list":["post-13401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-of-the-day","category-sundays-en","category-tranditional-recipes","tag-greek-recipe-moussaka","tag---en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13401","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13401"}],"version-history":[{"count":2,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13401\/revisions"}],"predecessor-version":[{"id":13403,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13401\/revisions\/13403"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/24442"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}