"MOUSSAKA" (Moussakas)


1 kilo ground beef and pork (or beet and lamb)

1 kilo potatoes

1 1/2 kilos eggplant or zucchini 

1 cup grated cheese 

1 Tbs. butter 

1 onion

4 large ripe tomatoes 

Olive oil for frying 




Dash of ground cinnamon 

Dry breadcrumbs


In a deep saucepan places the brown meat and onion in olive oil. Stir in the cinnamon, tomato, salt, cumin, and pepper; let simmer over low heat until liquid has been absorbed. Remove from heat. Add 1/3 cheese and 3-4 tablespoons breadcrumbs. Stir well. Clean potatoes and trim eggplants. Cut into thin slices (about 1 cm thick) and fry. Drain on kitchen paper. Lightly butter the large baking dish; sprinkle with breadcrumbs. Layer the potatoes on the bottom of the pan; sprinkle with a little grated cheese. Spread meat mixture over potatoes. Layer eggplant slices over meat. Pour the béchamel sauce over eggplant. Sprinkle with a little grated cheese and breadcrumbs, then drizzle with melted butter. Bake moussaka at 180 degrees for about one hour. Let cool for 15-20 minutes, then cut into squares and serve.