For the moussaka:

  • 250 g of beef meat
  • 4 potatoes
  • 4 tomatoes
  • 1 onion
  • 1/2 of a garlic clove
  • a few sprigs of chives
  • olive oil
  • 1/4 l water
  • grated cheese (Gruyère or mozzarella)
  • salt pepper

For the béchamel:

  • 1/2 l of milk
  • 40g butter
  • 2 tbsp. tablespoon flour
  • 1 nutmeg

Step 1

Cut the potatoes in cubes then put them in a bowl, add salt and let them drain for 5 minutes. Rinse them, wring them out and fry them in olive oil until they become golden brown. To remove the excess oil put them in a dish covered with absorbent paper.

Step 2

For the bechamel sauce you will have to put the butter in a heated saucepan and add the flour. While mixing with a wooden spatula add the cold milk gradually, stirring constantly with a whisk. To make it taste better add salt, pepper and cut the nutmeg in cubes for it to melt faster.

Step 3

Next step will be the preparation of the meat and the sauce. Cook the minced meat with finely chopped onion, garlic, peeled and diced tomatoes, as well as chopped chives in the olive oil. Pour some water. Let cook for 10 minutes after adding the salt and pepper.

Step 4

Brush the baking dish with olive oil after preheating the oven to 180° C. Put the potatoes next to each other to make a layer, cover with meat and tomato sauce, then cover with a layer of potatoes and so on until the end, finish with potatoes. Put the béchamel sauce to cover everything and the cheese all over the dish and put a few knobs of butter. Let bake for 25 minutes.

Step 5

Let aside then serve hot with a cup of rice or a well-seasoned salad.