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Step by Step Instructions
  • Step 1: Prepare the minced meat. Heat 100g of olive oil and add the onion and the carrot. Sauté for 5-6 minutes until they soften and then add the minced meat, the salt, the pepper and continue sautéing for 10-15 minutes until the minced meat has been braised well. Finally, add the fresh tomato sauce, the cinnamon, the basil, the parsley, the paprika and 1/2 glass of water, stir together and cook for approximately 30 minutes until the minced meat is ready and most of the liquid has evaporated.
  • Step 2: Prepare the vegetables. Spread the vegetables on baking pans lined with baking paper, season with salt and pepper, drizzle with 50g of olive oil and bake in preheated oven at 180°C for approximately 20-25 minutes, until they soften slightly. Remove the vegetables from the oven and set them aside.
  • Step 3: Prepare the sauce. Place the yoghurt, the cream cheese, the eggs, the salt, the pepper, the rest of the olive oil and half of the gruyère cheese in a bowl and mix very well.
  • Step 4: Prepare the moussaka. Line a deep baking pan with layers of vegetables and add some minced meat inbetween. As soon as you finish with the vegetables empty all the minced meat on top and spread it out evenly. Finally, spread the sauce on top evenly, sprinkle with the rest of the gruyère cheese, the breadcrumbs and bake in preheated oven at 180°C for approximately 40 minutes, until it is golden brown and the vegetables are completely cooked.
  • Step 5: Remove the moussaka from the oven and wait for 15 minutes until it cools. It is served warm, but it is also nice at room temperature.
Ingredient List
  • 800g minced beef
  • 1 large onion (finely chopped)
  • 2 carrots (grated)
  • 200g olive oil
  • salt
  • ground black pepper
  • 300g fresh tomato sauce
  • 2 cinnamon sticks
  • 2tbsp basil
  • 2tbsp parsley
  • 1tsp paprika
  • 4 large aubergines (sliced lengthwise)
  • 8 large zucchinis (sliced lengthwise)
  • 3 celeriac (cleaned and sliced)
  • 400g cream cheese
  • 400g strained yoghurt
  • 4 eggs
  • 150g gruyere cheese
  • 80g bread crumbs


  • Preparation
  • Cooking
  • 8
A variation of the traditional moussaka, the popular dish of the Greek cuisine. In this recipe, instead of using potatoes, we will use celeriac - a delicious match for aubergines and zucchinis. Moreover, we will use a yogurt-based sauce - instead of the regular béchamel sauce.
Product Qty
Tomato sauce with sweet red wine, from Attica "Simply Greek" 9.9oz
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
  Products of Greece
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