Moussaka: How to make the perfect traditional Greek dish!

INGREDIENTS
2 eggplants
2 potatoes (boiled)
Oil for frying
For bechamel:
120g (1 cup) of butter
120g (1 cup) of flour
1l (4 cups) of milk
Salt
Pepper
Nutmeg
For meat sauce:
Olive oil
1 Onion
550g of minced meat
Salt
Pepper
420ml (1 3/4 cups) of tomato sauce
Cumin
METHOD
1. Slice the eggplants and transfer them to the pan with hot oil. Fry on both sides.
2. In a pot add the butter, flour, milk, salt, pepper and nutmeg and mix on low heat until thickened. Remove béchamel from the heat.
3. To prepare the meat sauce add the olive oil and onion into the pan and fry until transcluent. Add the minced meat, salt, pepper, tomato sauce and cumin and cook until you obtain nice and creamy sauce.
4. Cut the boiled potatoes into the pieces and start arranging them into the bottom of the baking dish.
5. Cover the potatoes with a layer of eggplants, slightly overlapping each other, then spread a layer of meat sauce on top.
6. Cover the meat with the eggplant slices and seal everything with the béchamel sauce.
7. Repeat the process one more time and add the parmesan on top of the moussaka. Transfer to the oven and bake at 180°C/360°F for 40 minutes.
8. Cut a slice after baking and serve.
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[@itssamiyoutube]

will try vegi one.

[@jrennodell]

But its not Greek its Ottoman dish