Moussaka with potatoes and Jamonilla®
Moussaka is an easy and tasty meal. It’s a traditional dish in Greece, Egypt, Turkey, and the Balkans where this dish originally played a leading part at family dinners. Moussaka with potatoes and Jamonilla® is an ideal dish to serve at social gatherings.
Traditionally, moussaka is made with lamb, but a lot of people also make this delicious dish with pork. In this recipe, we use Jamonilla® which makes preparation easy and convenient. Moussaka with Jamonilla® combines all the great flavors of the original dish from the creamy bechamel sauce to the fresh zucchini.

12 oz
1 zucchini
2 onions
4 clovesgarlic
0.5 cupwater
1 tin concentrated tomato purée
14 ozpotatoes
Vegetable oil
Butter
Breadcrumbs
Salt
Freshly ground pepper
Bechamel sauce
1 ozbutter
3.5 tbspflour
2.5 cupsmilk
5.5 ozgrated cheese
Salt
Freshly ground pepper
Grated nutmeg
Preparations
Make the bechamel
Combine the moussaka
Tips
- Not in the mood for cooking? This Moussaka recipe is well suited to prepare in advance – simply store it in the freezer until you need it. In this way, you will have a delicious meal ready for the next time you’re running low on dinner ideas.
- Place the frozen moussaka in the fridge for 12 hours to defrost then heat the dish in the oven at 350°F / 180°C for 30 mins or until it is hot and bubbly.
- The Moussaka will last one month in the freezer.
Serving suggestions
- Even though Moussaka easily can be served as a dish on its own it’s also lovely with a side dish. Serve the dish with some crispy bread to mop into the delicious sauce or with a side of fresh tzatziki or a Greek salad to balance the heavy flavors in the moussaka.