Ivana Milosevic · 3 months ago
Made this for Sunday lunch and the Musaka disappeared in minutes. Exactly like my grandmother made it.
Photo: Wikimedia Commons
Musaka (potato and meat bake)
Layers of potatoes, aubergine and spiced beef in tomato, under a thick golden béchamel. The Balkan and Greek family bake for Sunday lunch.
Prep40 min
Cook1 hr
Total1 hr 40 min
Servings8
DifficultyMedium
Calories560 kcal
Ingredients
Layers
Béchamel
Add to shopping list
Cook it tonight
Buy the ingredients
Method
6 steps · 1 hr 40 min
-
1
Brush potatoes and aubergines with oil and roast at 200°C until soft and golden.
-
2
Brown the mince with onion and garlic, add tomatoes, cinnamon and allspice and simmer until thick.
-
3
Melt butter, cook the flour 1 minute, whisk in milk and simmer until thick. Off the heat beat in yolks, cheese and nutmeg.
-
4
Layer potatoes, aubergine and meat in a deep dish, then pour over the béchamel.
-
5
Bake at 180°C until deep golden.
-
6
Rest 20 minutes before cutting.
Cook's tip: Serbian and Albanian musaka is usually potatoes only; the Greek one adds aubergine. Resting is essential for clean slices.
Equipment
deep 25 x 35 cm baking dish
baking trays
whisk
Nutrition
Per serving
560kcal
29 gProtein
38 gCarbs
32 gFat
| Nutrient | Amount | Daily value |
|---|---|---|
| Energy | 560 kcal | 28% |
| Protein | 29 g | 58% |
| Carbohydrates | 38 g | 14% |
| Fat | 32 g | 41% |
| Fibre | 5 g | 18% |
| Sugars | 9 g | 18% |
| Salt | 1 g | 17% |
Estimated per serving from standard ingredient values. Daily values are based on a 2,000 kcal diet.
Ratings and reviews
Cooked it? Tell others how it went and what you changed.
4.7
11 reviews
Sarah Weber · 5 months ago
Cooked it for guests and everyone asked for the recipe. I doubled it and it scaled perfectly.
Valon Hasani · 1 month ago
Very good. I added a little more garlic and a pinch of chilli, next time I will reduce the salt slightly.
Nikola Jovanovic · 3 months ago
Followed the recipe step by step and it came out perfect on the first try. The timings are spot on.
Luka Petrović · 3 months ago
Authentic and not complicated. I served it with fresh bread and a simple salad.
Thomas Müller · 4 months ago
Great recipe, the only change I made was using half butter and half oil.
Marco Bianchi · 1 month ago
Best version I have tried. I used the cook mode on my phone and the timers were really handy.
Daniel Fischer · 2 months ago
Made this for Sunday lunch and the Musaka disappeared in minutes. Exactly like my grandmother made it.
Elona Basha · 4 months ago
Followed the recipe step by step and it came out perfect on the first try. The timings are spot on.
Ognjen Stankovic · 5 months ago
Good base recipe. I let it rest longer as suggested and it was worth it.
Sara Marku · 2 months ago
Authentic and not complicated. I served it with fresh bread and a simple salad.
From the food desk
Food stories related to Greek cooking.
You may also like
More Greek recipes and similar dishes
Gentiana Shala
Elira Hoxha
Paul Wagner
Sara Kovačević
Also on Ayde
Rather order in?
Order from nearby
See allMusaka (potato and meat bake)
Ingredients
Step 1 of 6
Brush potatoes and aubergines with oil and roast at 200°C until soft and golden.
Step 2 of 6
Brown the mince with onion and garlic, add tomatoes, cinnamon and allspice and simmer until thick.
Step 3 of 6
Melt butter, cook the flour 1 minute, whisk in milk and simmer until thick. Off the heat beat in yolks, cheese and nutmeg.
Step 4 of 6
Layer potatoes, aubergine and meat in a deep dish, then pour over the béchamel.
Step 5 of 6
Bake at 180°C until deep golden.
Step 6 of 6
Rest 20 minutes before cutting.