First we tried this greek version of our Italian ‘parmigiana’ on our visit to Cyprus and it took us 2 years to find the courage to try to cook it. And seriously speaking it’s a very complicated dish.
After two hours of frying potatoes for the first level of moussaka, frying aubergines for the second level, frying ground meat with tomatoes and onion, almost frying a t-shirt, it was still béchamel sauce to do. But during layering potatoes, aubergines, meet, grated cheese, béchamel and more cheese Moussaka began taking shape. Just another 45 mins in the oven and our calorie bomb was ready.
Is it Turkish or Greek? Who knows. Probably it was Moussaka to ignite conflict between two nations.
- sliced roasted potatoes
- sliced roasted aubergines
- roasted ground meat
- Bechamel sauce
It seems quite greasy but very delicious.
The level of difficulty – never again..
Moto Surf Travel 