Greek moussaka with lamb


  • 1.1 lbs of minced lamb
  • 4 medium-sized eggplants
  • 4 medium potatoes
  • 4 zucchinis
  • 1 onion
  • 2 cloves garlic
  • salt
  • Greek olive oil
  • other spices to taste – sugar, pepper, cinnamon
  • 2 tablespoons of butter
  • 4 tablespoons of flour
  • 4 cups of milk
  • 1 egg



By combining a traditional Greek dish and domestic lamb, you will get another magnificent way to use it as well as an unusual meal. Sauté onion and garlic in olive oil, then add meat and spices. Cut eggplant, potatoes and zucchini into thin slices. Place the salted eggplant that has stood for about 15 minutes on the baking foil, pour over the oil and bake for about 20 minutes at 180 degrees. Repeat the same procedure with zucchini and potatoes, but you don’t have to salt them.
Arrange a layer of potatoes, a layer of zucchini, and then a layer of meat in a fireproof dish. Repeat the process so that the eggplant is on top. You can pour béchamel sauce over all this. You can make by adding flour and milk to the melted butter. When the mixture boils, add spices and egg and pour everything over the eggplant. You need to bake the for another 40 minutes, until it turns brown.

Serve with:
One of the favorite recipes of the Super Vero chefs combines a quality and extremely nutritious ingredient – lamb liver, with an interesting sauce that you just have to try. The main feature of this specialty is its simple and quick preparation.

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