Nabeel's® Moussaka Recipe
Moussaka is one of the most favored as well as delicious
Greek dishes all over Greece. Here at Nabeel's® is also one
of the most favored dishes. During the last 5 years the Alabama
Department of Tourism, has selected TWICE the Moussaka as one
of the dishes along with the Nabeel's® Camel Rider™
in their 100 Dishes To Eat In Alabama Before You Die.
2 lb. minced beef
2 lb. eggplants, sliced
1 onion diced
½ cup tomato sauce
3 pinches of cinnamon*
1/4 cup red wine
1 cup Kefalotyri* cheese
1/4 cup extra virgin olive
1 cup milk
1 tbsp ground cinnamon*
1 stick butter
4 tbsp Semolina flour
½ tbsp nutmeg*
salt and pepper to taste
To make the meat sauce
In a skillet fry the eggplants lightly on both sides.
Brown the onion in a saucepan with the oil and add the tomato sauce,
the cinnamon, the wine and the beef. Brown the beef.
Season with salt and pepper. Stir well and turn the heat off.
To make the béchamel
Melt butter in a sauce pan, stir in the flour and cook gently,
about 3-4 minutes. Add milk and bring to boil by stirring constantly.
Allow sauce to come to bubbles about 1 minute.
Remove from heat and add the cinnamon and nutmeg,
some of the Kefalotyri* cheese, salt and pepper to taste.
Simmer for about 20 minutes
To make Moussaka
Grease a pan (13X9X2 inches) and place a layer of eggplant
at the bottom of the pan. Top with the meat sauce an add
the béchamel sauce. Spread the béchamel sauce evenly
on top and sprinkle with the rest of the cheese.
Bake at 350°F for about an hour and until golden brown.
Noon cooking - August 20, 2012