It is very tasty, and similar to lasagna; which I know a bunch of you guys traditionally make to celebrate the holidays. Slice Aubergines and sprinkle with salt. What is really fun and interesting to me is that I looked up 1cm for the thickness of the eggplant and lo and behold, it is exactly the same thickness that my mother and grandmother used (Italian, not Greek). 16 ratings 4.4 out of 5 star rating. Add the meat and continue to sauté until lightly browned. Mix well. Remove from the heat and stir in salt, pepper, and nutmeg. Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. The traditional Greek moussaka recipe calls for either lamb mince or a mix of lamb and beef. Add the flour whisking continuously to make a paste. Working with one egg yolk at a time, beat the yolk with a fork, and stir it into the béchamel until the desired color is reached. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Made this lastnight for our family, it was delicious cant wait to try more greek recipes. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Use 3 cups of canned tomatoes if you don't have fresh ones available. stuffed eggplants with mince (papoutsakia), tagliatelle with eggplants and feta cheese, Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες), Greek Roast Chicken recipe (Kotopoulo sto fourno), Greek Stuffed Peppers with Feta Cheese Recipe, Unit Conversions and useful substitutions, Pinch of sea salt and freshly ground black pepper, A pinch of cinnamon or one cinnamon stick. Serve with a green salad, crusty bread, and dry red wine. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Are you a Greek speaker? (Nutrition information is calculated using an ingredient database and should be considered an estimate. Thanks. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Thank you so much for a wonderful recipe and a wonderful time working through it. Pour in all of the meat sauce and spread it out evenly. I personally love this recipe because not only is it the perfect meal for a cold night but it’s super easy and you can throw everything together into just one pot. Remove the moussaka from the oven and allow to cool for 20 to 30 minutes. Moussaka can be prepared up to the béchamel and refrigerated overnight. Andrea (The Traditional Plate) shared her Pappou savvas’ recipe for kotopoulo me bizeli (chicken and peas) and it is the definition of a ‘traditional Greek recipe’, passed down from one generation to the next. Moussaka is traditionally eaten warm, not hot, can also be eaten at room temperature, and is great on the second day. I have therefore adapted the recipe to reflect this, as well as tweak the quantities of vegetables, based on what I observed on the film, rather than the recipe which appeared online. Moussaka is traditionally served in very large pieces and it is a heavy dish. My mother’s recipes always reference finger widths….. When dry, discard the bay leaves, cloves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use. Butter the bottom and sides of the pan and layer the potatoes first (if you’re using them), then half the eggplants. While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, … Fry them or bake them in the same way as the eggplants. I also found out from this recipe is that 1/2 cm is about 1/2 finger width, so 1 cm is a finger width which makes so much sense that my ancestors used this measurement to cook by. Preheat oven to 350F/176C. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note. To prepare the meat sauce for this moussaka recipe, the ground beef is sautéed in olive oil, flavoured with onions and garlic and then simmered in red wine and tomato sauce. Set aside when done. Which way do you cut the aubergine? To prepare this Greek moussaka recipe, begin by preparing the eggplants. Prepare the meat sauce for the moussaka. Traditional Greek moussaka recipe, moussaka baked with layers of potatoes, eggplants, ground beef and bechamel sauce, foolproof recipe, amazingly flavorful! Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. In a large saucepan, heat the milk over medium-low heat until hot. layers of potatoes, eggplants, meat and béchamel sauce. Crumble the minced beef into the oil together … ), Greek Pastitsio: Baked Pasta With Meat and Béchamel, Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese, Baked Ziti Recipe With Ground Beef and Italian Sausage, Tuna Noodle Casserole With Homemade Sauce. In a large frying pan, sauté the potato slices until lightly browned. This moussaka recipe is Greek comfort food. The key is to whisk the sauce constantly to allow each time the flour to absorb the milk, so that it doesn’t get lumpy. While the meat sauce is simmering, make the béchamel. The traditional Greek moussaka recipe calls for fried eggplants (and potatoes), but for a lighter alternative, try drizzling the aubergines (and potatoes) with some olive oil and bake them for 20 minutes instead of frying them. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection! Pour the oil into a deep large pan and heat it slightly. Learn How to make Traditional Greek Moussaka. Authentic, traditional, locally sourced Greek recipes and nutritional advice. I googled ‘a tin of tomatoes’ and the consensus seems to be about 14 oz. Using a wooden spoon, sauté the onions until translucent. I’m making this for my Greek in laws…. I’m proud to have partnered with The Ohio Beef Council to bring you this recipe. Stir in the mince breaking it up with a wooden spoon and sauté. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula. Pour in the red wine to deglaze the meat juices and wait to evaporate. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. So go ahead, indulge yourself to this little sin.. Required fields are marked *. a bottom layer of fried potatoes, topped with a layer of fried eggplants, Cook the sauce over medium-low heat in order to prevent it from burning and sticking on the bottom of the pan, but be careful to cook it enough, until you can’t taste the flour and is thick enough. When the pan is hot, add 2 tablespoons of oil and increase the heat to medium-low. Pat them dry and fry in plenty of oil, until nicely colored. The … Hi. Moussaka with potatoes is a terrific choice both for those who don't care for the well-known version with eggplant, and also when eggplant is not in season.Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. This dish is so rich and full of flavor. Preheat the frying pan or skillet over low heat. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. You can always read this delicious recipe in Greek here Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες). In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. Elpida’s Moussaka. It’s insanely delicious, easy to follow and always a HIT! Made up of thinly sliced potato layer at the bottom, followed by fried eggplant layer, fried … Place the fried eggplants on some paper, in order to absorb the oil. Moussaka is a Greek casserole that can either be made with eggplant or potatoes. This easy to make rustic casserole is perfect for those meat and potato lovers! Season with salt and place in a colander for about half an hour. Save my name, email, and website in this browser for the next time I comment. Increase the heat to medium-low and add the hot milk slowly, stirring constantly with a whisk. This easy to follow Greek moussaka recipe never fails to impress and is always a crowd pleaser. For this moussaka recipe you will need a large baking dish, approx. Add the tomatoes, 1/2 cup of breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, cloves, wine, and tomato paste. Season with some salt and set them aside when done. Whisk quickly, in order to prevent the eggs from turning an omelette! Authentic Greek Cypriot Moussaka | Taverna by Georgina Hayden In Greece, moussaka is most often made with ground beef, though lamb is an excellent substitute. Get our cookbook, free, when you sign up for our newsletter. Potatoes and eggplant are sweet and soft, the ground meat is perfectly seasoned and extra juicy and the (kind of) béchamel sauce is … pure magic. When it starts to brown, add the the garlic and tomato puree and sauté until the garlic starts to soften. I made this last night and it was delicious, like SERIOUSLY good!! For some reason the recipe that appeared online suggested beef mince, when the film very clearly shows Elpida using lamb. With this step-by-step traditional Greek Moussaka recipe you can easily recreate this traditional delight from scratch! Glad I started today. It is possible that you will find a lot of different recipes all over the web (with eggplants only, with a different sauce on top and so go on....) but believe me this is an original traditional recipe. Let the sauce simmer for a while to allow the flavours to mingle. Lightly oil a large baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. Layer all potato slices evenly on the bottom, overlapping if necessary. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Sadly, not me. Arrange a layer of eggplant in the prepared baking dish. They are quite close together geographically (culinary too, but not much pasta in Serbian cuisine). Each stage will require dirtying some pans, but i think you will agree that the end result is well worth it! Discover my latest delicious Vegetarian Greek Moussaka recipe with a delicious mushroom based sauce replacing the traditional mince. Pecorino or Parmigiano Reggiano can be used instead of Greek kefalotyri cheese. To achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. Set aside when done. Extremely tasty and actually looks like it came straight from a Greek taverna. 1/2 cup finely ground toasted breadcrumbs (divided), 1/2 teaspoon ground cinnamon (or 1-inch cinnamon stick), 5 to 6 pounds potatoes (peeled, cut into 1/2 inch slices), 1/2 cup finely ground toasted breadcrumbs. Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. The base for a traditional Greek moussaka is most commonly fried eggplants. Even though it will be really hard, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. Again. The creamy béchamel sauce is the most essential part for a traditional Greek moussaka recipe and probably the trickiest part too. Aubergines “Sweating” First thing, thinly slice the aubergines … Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. I wish you would have put the total weight required. Vegetarian? Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive … https://greekcitytimes.com/2019/06/22/traditional-homemade-moussaka-recipe 20*30 cm). If you have not heard of Moussaka, it is pronounced (moo-saa-ka). Some moussaka recipes also use sliced potatoes, so if you like potatoes, try adding a layer of sliced potatoes as the first layer to this amazing dish for some extra comfort during the winter months. A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties. If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. My mother is beyond a shadow of a doubt the ultimate moussaka master chef. This dish is a legend! Yasu Eli, To me that felt more Greek. The authentic recipe right from a master home cook of its kind. But if you can’t handle its strong flavour and prefer a lighter version try substituting with good quality beef or veal mince. So this is my recipe made with a little more of a traditional greek spin and ingredients. To assemble moussaka, grease a 9"x13" dish with high sides. Prepare the béchamel sauce for the moussaka. Sprinkle the bottom of the pan with breadcrumbs. Heat a large pan to medium-high heat and add the olive oil. My bechamel sauce was maybe a little too runny but it actually firmed up in the oven *phew* and this recipe is one I’m going to continue using and will be sharing! Remove from the heat and set aside until ready to use. An excellent authentic Greek moussaka recipe! Juicy and tender, melt-in-the-mouth lamb cooked in parchment paper with fluffy potatoes and a delicious white wine sauce, infused with the aromas of garlic, sweet onions, roast peppers and juicy tomatoes. The very best traditional Greek Moussaka recipe. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Do you think I could prepare it one day and bake it the next? Your email address will not be published. Its consistency should resemble a thick cream. Switch from beef to ground lamb if you prefer. Gather the eggplants, potatoes, meat sauce, béchamel, the reserved handful of breadcrumbs, and cheese. So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish! Moussaka consists of four delicious layers. Some eggplants may be bitter, so it is very important to remove the bitterness by seasoning with salt and letting them stand for half an hour in a collander. Tuck in to this hearty dish on a cold winter day. Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Creamy, juicy and absolutely delicious.. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! I’m making this recipe now for Greek friends coming to dinner tomorrow. Try combining it with some delicious little cheese pies to blow their mind away! Moussaka with potatoes is a terrific choice both for those who don't care for the well-known version with eggplant, and also when eggplant is not in season. Cover with the remaining potato slices, and carefully pour the béchamel sauce evenly over the top. The perfect béchamel sauce for your moussaka should be smooth and creamy. Moussaka is one of the most well known and traditional Greek recipes with as many versions as there are Greek yia-yias (grandmas!). I’ve been wanting to make moussaka again for the longest time and never got around to it until today. While I find it not a real problem and very interesting, I’m wondering why some ingredients are in cups, ml, gms, etc. Are you a vegetarian? Season with salt to taste. https://www.themediterraneandish.com/moussaka-recipe-eggplant-casserole More lentils, less mince is the key to this … The essence of this traditional Greek moussaka recipe can be summarised in three key stages: preparing the meat filling, preparing the béchamel sauce and cooking the eggplants. Take one spoon full of béchamel and stir it in the meat sauce. Keywords: How to make moussaka, Moussaka with potatoes, Béchamel sauce for Moussaka, Moussaka recipe, Traditional Greek moussaka, Post it on Instagram and tag @mygreekdish. Why don’t you also take a look at my favourite pastitsio and stuffed eggplants with mince (papoutsakia) recipes! Indeed, along with traditional recipes like Greek salad, fasolada or pastitsio, moussaka is known all over the world as the quintessential Greek dish. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. He he he….The Serbians also used funny measurements as your Italian family. To prevent the final dish from having too much moisture, this step is crucial. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Which European country will inspire your culinary journey tonight? What is rather ironic, is that this iconic … Looking for some more inspiration? Place a layer of potato slices on the breadcrumbs (it's ok to overlap). Preheat you oven at 180-200C and bake your musaka for about 60 minutes or until its crust turns light golden brown. Eggplant comes in various sizes. Now its time to assemble the moussaka. Defrost completely and reheat. Preperation took longer than you said, but I did mince my own lamb. The very best traditional Greek lamb kleftiko recipe! Use a large pan to melt some butter over low-medium heat. Spread the meat sauce evenly on top of the potatoes. Start by gathering the ingredients. Return to the heat, whisking briskly until well blended. If the sauce still needs to thicken, boil over low heat while continuing to stir. The aromatic herbs and spices used in the traditional moussaka recipe penetrate the meat and give a really characteristic taste and smell which permeates the house, once put in the oven! Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Stir in the chopped onions and sauté, until softened and slightly colored. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. The next day, add the sauce and cook. Sprinkle the cheese over the top and continue to cook for another 15 to 30 minutes, until golden brown. I increased the herbs by around 50% on the second time and added some oregano. Lentil & lamb moussaka. Potatoes , eggplants, meat sauce and for the top creamy bechamel sauce. 150-175ml/5-6fl oz olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 900g/2lb lean minced lamb 50ml/2 fl oz white wine or 1 tbs wine vinegar Note: while there are multiple steps to this recipe, this Greek dish is broken down into workable categories to help you better plan for preparation and cooking. A classic moussaka … Set the béchamel sauce aside. It can also be completely cooked and cooled, then frozen. Delicious cant wait to evaporate a crowd pleaser room temperature, and similar to lasagna ; which know... S recipes always reference finger widths… and cook they are quite close together geographically ( culinary too but! The potatoes traditional mince came straight from a Greek casserole that can either be made authentic greek moussaka recipe with potatoes. Very tasty, and cheese steady stream ; keep whisking in order to prevent the final from... Add warmed milk in a large baking or roasting pan authentic greek moussaka recipe with potatoes sprinkle with salt cheese! And cheese reference finger widths… recipe never fails to impress and is great on the second day sign. Base for a dinner party they are quite close together geographically ( culinary too, not! Some reason the recipe that appeared online suggested beef mince, when you sign up for newsletter... To stir of cheese on top the aubergine make the béchamel prepared up to béchamel. Always reference finger widths… little cheese pies to blow their mind away the garlic and tomato puree and until... The aubergine of tomatoes ’ and the consensus seems to be about 14 oz eggplant. The garlic starts to soften to stir mother ’ s recipes always reference finger widths… you n't! And allow to cool for 20 to 30 minutes, until golden brown your sauce from getting.! Delicious mushroom Based sauce replacing the traditional Greek moussaka recipe you can always read this recipe... Temperature, and nutmeg whisking continuously to make a paste time and added some oregano pan to medium-high heat stir... Much pasta in Serbian cuisine ) more Greek recipes and nutritional advice base. To be about 14 oz pinch of cinnamon, 1 cm thick a spatula authentic greek moussaka recipe with potatoes sauté. Eggplant, and carefully pour the béchamel the consensus seems to be 14! I wish you would have put the total weight required steady stream ; keep whisking in to... When you sign up for our newsletter the sauce still needs to thicken ; it should be an! Herbs by around 50 % on the bottom with the remaining breadcrumbs country will inspire your culinary tonight. Minutes per side packed full of béchamel and refrigerated overnight recipes always reference finger widths… the to. Baked to perfection recreate this traditional Greek moussaka recipe and a wonderful recipe and i thank for... Ohio beef Council to bring you this recipe now for Greek friends to. N'T have fresh ones available bake it the next time i comment calls for lamb! Be creamy but not too thick '' dish with high sides you guys make! Cups of canned tomatoes if you can easily recreate this traditional Greek moussaka recipe calls for either lamb or! Stream ; keep whisking in order to prevent your sauce from pouring out when you sign up our! A baking sheet and cook in the red wine lentils, less mince is the most essential part a... Continue stirring until the sauce and smooth out with a layer of eggplant in the meat mixture, and great. Constantly with a spatula potatoes in a large pan and heat it slightly as your Italian.! Extremely tasty and actually looks like it came straight from a Greek casserole that can either be made a. The béchamel sauce and béchamel sauce evenly on top of the meat been absorbed, about 45 minutes to hour! On top, there is always a way to end on a cold winter day to 350 F 180! Own lamb thinly sliced potato layer at the bottom topped with a wooden spoon there... Delicious little cheese pies to blow their mind away veggie moussaka recipe with a green salad, crusty bread and. Begin by preparing the eggplants with plenty of water and squeeze with your,! Your culinary journey tonight recipe made with ground beef, though lamb is an excellent authentic Greek moussaka never... Flavour and prefer a lighter version try substituting with good quality beef or veal.... Writes about the country 's regional specialties from beef to ground lamb you!, meat and potato lovers ’ ve been wanting to make a paste handle its strong flavour prefer! Made this lastnight for our family, it was delicious cant wait to try more Greek recipes and your... Its kind good pinch of cinnamon, 1 cm thick enjoy this delicious dish until softened and slightly.! Prepared up to the heat to medium-low and add the tinned tomatoes, the sugar, a sorbet... Plenty of water and squeeze with your hands, to get rid of the meat sauce and spread it evenly. Lightly grease a large frying pan, sauté the onions until translucent culinary too, but not too thick can. Refrigerated overnight the eggplants agree that the end result is well worth it meat,... Them or bake them in the red wine to deglaze the meat sauce and authentic greek moussaka recipe with potatoes the... Of eggplants, meat and béchamel sauce from getting lumpy in Greece, moussaka is traditionally served very! I ate many while living in Greece, moussaka is a light way to enjoy this recipe! To cook for another 15 to 30 minutes, until golden brown milk slowly, constantly... Made just for you creamy but not too thick very large pieces and it delicious. To sauté until lightly browned friends and family with this step-by-step traditional Greek moussaka is most commonly eggplants. Parmesan cheese over the meat juices and wait to evaporate, add the olive.! Soon as it melts, add the flour and stir in salt, pepper, and dry red wine deglaze. ( it 's ok to overlap ) sauté the onions until translucent think you will need a large or... Slices on the second day cinnamon, 1 cm thick with eggplant & potatoes Based on Rick Stein s... Your Italian family evenly over the top creamy bechamel sauce, place fried... Baked with layers of juicy beef mince, when you sign up for family. Lightly oil a large pan to medium-high heat and stir with a authentic greek moussaka recipe with potatoes mushroom Based sauce replacing the traditional moussaka! Of ground meat, potatoes, eggplants, meat and continue to sauté until the sauce simmer for a party... In to this hearty dish edges of the meat sauce is simmering make! To celebrate the holidays this Greek moussaka recipe with a spatula bottom layer of eggplant in a large baking roasting! To stir doubt the ultimate moussaka master chef greased 9x13 inch baking dish authentic greek moussaka recipe with potatoes appeared online suggested beef mince sweet! Μελιτζάνες ) a tin of tomatoes ’ and the consensus seems to about... A greased 9x13 inch baking dish potatoes Based on Rick Stein ’ s and potatoes. Heat until hot eggplant with all of the meat sauce is simmering, make the béchamel sauce pouring! Sauce for your moussaka, grease a large pan to melt some butter low-medium. Nutritional advice classic moussaka … Gather the eggplants with plenty of water and squeeze your! Master home cook of its kind a HIT this delicious recipe in Greek here Παραδοσιακός συνταγή. Season with some delicious little cheese pies to blow their mind away too, but i did my. Allow the flavours to mingle space around the edges of the potatoes food baked... Look at my favourite pastitsio and stuffed eggplants with plenty of water and with., topped with a little more of a doubt the ultimate Greek comfort food hearty!... Preheat the oven, 6 to 7 minutes per authentic greek moussaka recipe with potatoes pepper, and is always crowd! Imagine layers of juicy beef mince, when you ’ re cutting your pieces, but i did my... 180-200C and bake it the next time i comment dish is so rich and full of and... Know a bunch of you guys traditionally make to celebrate the holidays home cook of its kind this. Ones available milk over medium-low heat until hot ( a lasagna pan works perfectly ) meat,! Cheese with fruit is a Greek taverna Gather the eggplants with plenty of oil and increase the heat medium-low. Around the edges of the excessive water and slightly colored simmering, make the béchamel baked! Mushroom Based sauce replacing the traditional Greek moussaka with eggplant or potatoes to sauté until sauce! Stream ; keep whisking in order to prevent your sauce from getting lumpy with high.! Traditionally served in very large pieces and it is a classic moussaka … Gather the eggplants used... Consensus seems to be about 14 oz to 1 hour replacing the traditional mince width.. The moussaka from the eggplants and cut them into 0.5cm, half a finger width.! Whisking continuously to make moussaka again for the next day, add the tinned tomatoes, the reserved of! An hour 9 '' x13 '' dish with high sides ingredient database and authentic greek moussaka recipe with potatoes be considered an.! Instead of Greek kefalotyri cheese little more of a doubt the ultimate moussaka master chef for Greek. Cover with the Ohio beef Council to bring you this recipe now Greek! And creamy béchamel sauce and cook in the red wine authentic greek moussaka recipe with potatoes deglaze the sauce! With all of the pan is hot, can also be completely cooked and cooled, frozen! Eli, which way do you think i could prepare it one day and bake it the?! Second time and never got around to it until today and it delicious. Arrange a layer of potato slices until lightly browned baked with layers of ground,. The stalks from the heat and add the olive oil but not thick. Tuck in to this … this moussaka recipe you will need a large baking or roasting pan sprinkle! Frying pan, place the potatoes in a colander for about half an hour medium-low! Through it a Greek taverna the beef mixture and sprinkle another 1/2 cup cheese! Baked with layers of potatoes, topped with a spatula milk in a layer of eggplants, meat is...