Leeds restaurants: Zorbas Bar and Grill chef shares his tasty Greek moussaka recipe to feed a crowd

Co-owner and head chef Besmir Sechou has received high praise for his menu - which offers meat dishes such as steak, lamb ribs and chicken, traditional Greek kleftiko and Mediterranean-inspired pasta, risotto and fish dishes.

Besmir has shared his simple recipe for a traditional Greek moussaka with the Yorkshire Evening Post, a hearty aubergine-based dish which makes 10 portions.

Ingredients:

5 potatoes, 6 aubergines, olive oil

For the minced meat: 800g beef mince, 2 onions, 1 clove of garlic, 4 tbsp olive oil, 400g fresh chopped tomatoes, 2 bay leaves, 30ml white wine, salt and pepper

For the béchamel: 100g butter, 100g flour, 800ml milk, salt and black pepper, 100g Parmesan, 50g Gouda, 3 egg yolks, 5g nutmeg

Method:

Cut the potatoes and aubergine into thin slices, before frying until golden with a generous glug of olive oil. Set aside on kitchen roll.

Heat the olive oil in a large saucepan or frying pan on a medium heat, before adding the beef mince, bay leaves, chopped tomatoes and wine. Season with salt and pepper and cook for 20 minutes, stirring to break up the meat.

To make the béchamel sauce, melt the butter in a large saucepan and stir in the flour. Cook until it is golden in colour, then gradually stir in the milk. When the sauce has thickened, remove the pan from the heat and add the nutmeg and cheeses. Leave the sauce to cool slightly, then add the egg yolks and season with salt and pepper.

Layer the aubergines and potatoes in a large oven proof dish, before adding the minced meat, then the béchamel sauce.

Bake in the oven at 180 degrees for 30 to 40 minutes. Enjoy!

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