Kyma’s Moussaka

Today I have a Restaurant Secret Recipe from Kyma in Roslyn, New York. I’ve enjoyed many meals at this restaurant. Kyma is a beautifully decorated upscale restaurant that specializes in authentic Greek cuisine. Chef Chris Kletsidis shares his popular recipe for Moussaka. Moussaka is a layered dish of eggplant and potato with meat sauce and béchamel.

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Kyma’s Moussaka
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Meat Sauce:

  • 2 lbs ground beef
  • 1 small onion, diced
  • 1 small garlic, minced
  • 1 large celery stick, diced
  • 1 large carrot, diced
  • ¾ cup dry red wine
  • 4 ground Cinnamon sticks
  • 6 bay leaves
  • 1 teaspoon nutmeg
  • 1 can tomato sauce 15oz
  • ¼ cup olive oil
  • Salt and Pepper to taste


  • 2 cups whole milk
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup grated Parmesan cheese
  • 3 eggs
  • 1 teaspoon nutmeg


  • 1 large eggplant (1.5lbs) sliced length-wise
  • 4 large zucchini sliced length-wise
  • 8 medium potatoes sliced length-wise

Meat Sauce:
Heat olive oil in heavy large saucepan over medium-high heat. Add ground beef and chopped onion and cook until beef is brown, about 15 minutes. Strain meat. Add garlic, carrots and celery and cook until tender. Mix in tomato sauce, red wine, cinnamon sticks, bay leaves and nutmeg. Simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes (can be prepared 1 day ahead. Cover tightly and (refrigerate.)

Preheat oven to 350 degrees Fahrenheit. Melt butter in heavy medium saucepan over medium-low heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes. Beat eggs in a small bowl to blend. Whisk small amount of milk mixture into eggs. Return mixture to saucepan. Bring to boil, whisking constantly. Remove custard from heat. Stir in ½ cup grated Parmesan cheese. Season custard to taste with nutmeg, salt and pepper.

Deep-fry eggplant, zucchini and potatoes separately and layout on kitchen towel to strain out oil. This can be prepared 1 day in advance and left to strain overnight.


  1. Butter 13x9x2inch baking dish or pan. Arrange potato in bottom of the dish or pan covering it completely. Season with salt and pepper. Apply parmesan cheese. Spread meat mixture over. Top with more Parmesan. Layer in Zucchini, more Parmesan and then layer the eggplant. Pour hot béchamel over eggplant.

  2. Bake for 30 minutes at 350 degrees Fahrenheit until golden brown and bubbling on edges. Let sit to cool 15 minutes.

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Source: Restaurant Hunter

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Until Next Time… Be Well!

Kind Regards,