How to make
Everyone has their favorite classic recipes that they often prepare at home. The classic moussaka is undoubtedly one of those dishes, which is loved by most people.
I will also share my classic moussaka with you.
Peel the potatoes and place them in a large bowl of water.
Finely chop the onion finely and fry it in the oil, until it softens and acquires a very light golden coloe (sometimes I add a carrot along with the onion).
Put minced meat, spices, chopped parsley, salt and tomato puree, or grated tomato, which must be juicy and well-ripened. If I want to enhance the taste, add a spoonful of tomato paste.
Stir vigorously with a wooden spoon to fry the minced meat and crumble it. Also pour some water, mixed with the tomato puree, which is left on the sides of the jar.
Cut the potatoes into small cubes and add them to the minced meat, by mixing well.
Now is the time to judge exactly how many potatoes to add - if the minced meat predominates, peel and cut more, so that the ratio is even and neither one is more than the other.
Season with more salt and spices, if necessary and transfer it into a baking pan. Pour water, enough to cover the products and put them in an oven preheated to 370°F (190°C).
After about 40 minutes, if the liquid has not yet evaporated, increase the heat to 410°F (210°C) and leave the water to quickly evaporate.
Now comes the time for the topping. Beat all of the ingredients well and pour the moussaka with it.
Bake, until it aquires a golden crust, remove it from the oven and cover it with foil and place a towel on top for 10-15 minutes.
Serve the homemade moussaka with nice and thick yogurt and a sprinkle it with fresh and chopped parsley.
My Classic Minced Meat and Potato Moussaka is truly irresistible!
