Moussaka: the recipe for a tasty tart

Minced meat
Seed oil
Bay leaves
Fresh marjoram
Tomato sauce
Canned tomatoes
100g butter
1 liter of whole milk
50 g grated cheese
3 egg yolks


  1. Slice the vegetables then brown them in the seed oil.
  2. Apart from frying the onion and oil, when it turns golden, remove from the heat and save for later.
  3. In the same pan, cook the meat, seasoning it with marjoram, bay leaf, salt, pepper and cinnamon.
  4. Cook for 15 minutes, then add the onions from before, the canned tomatoes and the tomato sauce.
  5. Cook for 50 minutes over medium heat, stirring occasionally.
  6. For the béchamel sauce, melt the butter in a saucepan, then mix the flour and milk.
  7. When thick enough, season with salt, pepper, nutmeg and grated cheese.
  8. Finally incorporate the egg yolks.
  9. Add the béchamel sauce to the meat.
  10. Assemble the moussaka in a mold buttered with breadcrumbs: make the layers with the vegetables, then the meat and finish with a thick layer of béchamel sauce.
  11. Sprinkle with grated cheese.
  12. Bake at 180° for 40 minutes.