This is one of the best recipes for moussaka. You can either cook the vegetables in the oven or fry them like our grandmothers used to do. The choice is yours. You can also skip the vegetables you don’t like.

500gr. minced meat (pork or beef or mixed)
4 tablespoons of olive oil
4 medium eggplants
4 medium green pumpkins
4 medium potatoes
1 onion finely chopped
2 cloves of garlic chopped
1 teaspoon of cinnamon
1 little teaspoon of salt
1 pinch of pepper
1 fl. slightly concentrated tomato juice
1 tablespoon tomato paste
½ teaspoon of sugar
1 fl. parsley finely chopped
2-3 tablespoons grated halloumi.

For bessamel:
4 cups of milk
2 tablespoons of butter
4 tablespoons flour for all uses
½ cup grated halloumi
1 egg whipped
1 pinch of cinnamon
Salt Pepper

Step 1
Preheat the oven to 180 ° C. Cut the eggplants along, into thin slices and salt them. Allow them for 15-20 minutes to lower their water. Next, place them on a baking sheet with non-stick labels, sprinkle some oil and bake them in the preheated oven for about 25 minutes. Do the same with potatoes and zucchini, but do not salty but put them straight into the oven. If you want you can fry them.

Step 2
At the same time, pour the olive oil in a pan and sauté onion and garlic. Then add the minced meat and once it turns white add the wine. Allow to evaporate and pour the tomato juice, tomato paste and sugar. Stir the food 2-3 times and add cinnamon, pepper, salt and parsley.

Step 3

Remove the pan from the fire and, when the mince cools, strain it. Add the potatoes to the base of a hot pan. On the top you add a layer of zucchini and a layer of aubergines. Then add the mince and repeat the same procedure with the vegetables finishing with the eggplant.

Step 4
Make the béchamel. In a small pot, pour the butter and, when melted, add the flour. Stir 1-2 times and pour the milk. Allow to boil and add cinnamon, salt, pepper, halloumi and egg. When the béchamel is thick, remove it from the fire and pour it over the eggplants.

Step 5
Sprinkle the surface with grated Halloumi and bake in the preheated oven for 45 minutes or until the top of the food becomes brown.




Top Stories

Cyprus in lockdown: All the new measures

A new decree under the Quarantine Law Act was issued today by Health Minister Constantinos  to tackle coronavirus . This is the full text of...

Israel to use computer analysis to find likely coronavirus carriers

Israel's defence ministry plans to use software that analyses data gathered from mobile phones - produced, according to Israeli media, by the spyware firm...

Exceptions to ‘one permission a day’ rule

    Tougher lockdown rules come into force at 6 am on Tuesday, with members of the public only allowed to send one SMS to leave...

Man who assaulted police during check jailed for 20 days

The Limassol District Court sentenced a 30 year old man from Georgia on Monday to 20 days in jail for assaulting police officers last...

Cyprus tightens lockdown-UPDATE

Permission to leave the house will be limited to once a day and gatherings at houses will be restricted only to its residents, under...


Village olive pie

Mix the yeast with the lukewarm water and put it aside for about 12-15 minutes to settle.  Sift the flour with the salt into...

Skordalia (Garlic paste)

Rinse the potatoes and place, unpeeled, in a saucepan. Cover with water, add salt and allow to simmer for 20-30 minutes until soft. Drain,...

Village salad

A must-have with every meal is a village salad. You will find it in every tavern or greek restaurant you visit in Cyprus. Make...

Courgettes with eggs

Heat the oil in a frying pan and fry the courgettes at a medium heat until they soften. Add salt and add the eggs....