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  • Cooking time1 hour
  • Prep time1 hour
  • Servings6 portions
recipe image Moussaka


For the meat sauce
  • 500 g minced beef
  • 1 onion
  • 2 cloves garlic
  • 3 tomatoes
  • 500 g tomato juice
  • 1 tsp sugar
  • 1 cinnamon stick
  • 3-4 allspice berries
  • 40 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
  • 300 g kefalotyri cheese (grated)
  • Freshly ground pepper
  • Salt
For the vegetables
  • 1500 g potatoes
  • 1000 g aubergines
  • 80 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
  • Freshly ground pepper
  • Salt
For the bechamel sauce
  • 1800 ml milk
  • 85 g plain flour
  • 40 g cornflour
  • 20 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
  • 2 egg yolks
  • Freshly grated nutmeg
  • Salt


      1. Brown the mince in the olive oil. Add the onion and the garlic and continue frying for a few minutes.
      2. Chop the tomatoes and add them to the mince together with the spices, tomato juice and sugar. Season with salt and pepper and cook until the sauce has thickened.
      3. Thinly slice the potatoes and the aubergines and arrange them on two separate baking sheets. Drizzle with olive oil and season with salt and pepper.
      4. Grill the aubergines and the potatoes until golden.
      5. Start the bechamel sauce by heating the milk gently in a saucepan.
      6. Add the flour, the cornflour and the salt. Whisk until the sauce has thickened.
      7. Remove from the heat and add the olive oil, nutmeg and egg yolks.
      8. Arrange the slices of potato over the bottom of a large oven dish and sprinkle some of the cheese on top. Next, spread the mince evenly on top and sprinkle with some more cheese. Finally, arrange the slices of aubergine in a layer and again sprinkle with cheese.
      9. Pour the bechamel sauce on top, sprinkle with the remainder of the cheese and bake at 180°C for 60 minutes.
      10. Allow the moussaka to cool for 1-2 hours before serving.
      - You can also add courgettes to the moussaka