Moussaka with Jamonilla®

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Moussaka with Jamonilla®

  • 1 h 30 min
  • 4 people


  • 12 oz Tulip Jamonilla®
  • 1 zucchini
  • 2 onions
  • 4 cloves garlic
  • 0,5 cup water
  • 1 tin concentrated tomato purée
  • Vegetable oil
  • Salt
  • Freshly ground pepper
  • 14 oz potatoes
  • Butter
  • Breadcrumbs
Bechamel sauce
  • 1 oz butter
  • 3,5 tbsp flour
  • 2,5 cups milk
  • 5,5 oz grated cheese
  • Salt
  • Freshly ground pepper
  • Grated nutmeg
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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.




  • Heat the oven to 350°F. 
  • Dice the Jamonilla®. 
  • Slice the zucchini and potatoes into slices of a half cm, chop the onions and mince the garlic.   
  • Sprinkle the zucchini slices with salt and wipe them off after 10 minutes.  
  • Heat some oil in a pan over medium heat and fry the zucchini slices until golden. Set the cooked zucchini aside. 
  • Add some oil to the same pan and sauté the Jamonilla® 
  • Add the chopped onions and garlic and sauté until translucent.  
  • Combine the tomato purée, water, freshly ground pepper, and let the sauce simmer for 5-10 minutes. 

Make the bechamel 

  • Melt the butter in a pan, add flour, and mix well.  
  • Add the milk little by little while whisking thoroughly over high heat.  
  • Stir in the cheese and season with salt, freshly ground pepper, and grated nutmeg. 

Combine the moussaka  

  • Cover a greased ovenproof dish with the zucchini slices.  
  • Add the Jamonilla® sauce.  
  • Place the sliced potatoes in layers overlapping each other.  
  • Pour in the bechamel sauce and sprinkle with breadcrumbs.  
  • Place a few knobs of butter on top and bake the moussaka in the middle of the oven for 50-60 minutes (or until the potatoes are soft). 
  • Serve the moussaka hot with bread or a salad on the side. 
  • Enjoy! 

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.  

Try this Feta and Olive Salad with Jamonilla



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.

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