Classic Greek Moussaka Recipe 

2022-11-01

By Yiannis Avgoustinatos

Greek Cuisine

Main Course

This traditional Moussaka Greek recipe features layers of eggplant, spiced lamb, and a creamy milk sauce topped with cheese. The dish is an authenthic Greek main course that originated in the Middle East. 

How to Make Moussaka?

It is a baked casserole dish made with layers of eggplant, minced meat (traditionally lamb), tomatoes, onions, and a creamy béchamel sauce on top. Typically spiced with cinnamon, nutmeg, and oregano, giving it a unique Greek flavor.

Best Maska Topping

The best toppings for moussaka include a creamy béchamel sauce, grated or crumbled cheese like Parmesan or feta, a sprinkling of bread crumbs for crunchiness, and the option to add herbs and spices such as oregano or paprika to enhance the flavor.

 How to Layer Musaka 

To ensure even layering, slice the eggplant uniformly, drain them to remove excess moisture, arrange the slices in a single layer, alternate the direction of the slices for stability, and trim or overlap them as needed to fit the baking dish.

Greek Béchamel Sauce for Moussa  

  Start with a creamy base made by combining butter and flour. Gradually add warm milk while whisking, incorporate aromatic spices, and cook over low heat until it thickens to a smooth, spoon-coating consistency. 

Gluten-Free Moussaka Recipe

 To make a gluten-free moussaka, substitute regular flour with GF flour in the Béchamel Sauce, use GF breadcrumbs instead of traditional breadcrumbs. By making these substitutions, you can create a delicious dish that is safe and enjoyable for those following a gluten-free diet.

Pitfalls on Moussaka

 Proper eggplant preparation: preparing eggplants for Moussaka can be challenging as they are often bitter and absorb a lot of oil. To overcome these challenges, one can salt and drain the eggplant slices to remove their bitterness and reduce the amount of oil they absorb during frying.

 Consistency: making good Moussaka requires consistency in slicing the eggplant and potatoes, layering them with the meat sauce and béchamel, and baking them to perfection. Any variations can affect the taste and texture of the finished product.

 Timing: baking Moussaka at the right temperature and for the right amount of time is crucial to ensure that the vegetables are tender, the meat is cooked through, and the béchamel is golden and smooth. Undercooking can leave the dish raw, while overcooking can make it dry or burnt.

 Creativity: Moussaka is a traditional Greek dish, but that doesn't mean it can't be modernized or adapted to different tastes and preferences. Providers can experiment with different spices, herbs, or meats or use different vegetables, such as zucchini or sweet potatoes.

 Presentation: Moussaka is a hearty and flavorful dish, but it also needs to look appetizing. Garnishing it with herbs, parmesan cheese, or tomato slices can enhance its visual appeal and make it more inviting.

Ingredients

• 2 eggplants

• 1 lb ground lamb

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 can diced tomatoes

• 1 tbsp tomato paste

• 1 tsp cinnamon

• 1 tsp oregano

• 1/2 tsp nutmeg

• Salt and pepper

• 1/4 cup olive oil

• 1 cup grated kefalotyri cheese

• 1 cup milk

• 2 tbsp butter

• 2 tbsp flour

• 1 egg

• Fresh parsley, chopped (for garnish)

Instructions

1. Slice the eggplants into 1/2 inch thick rounds, sprinkle with salt, and let them sit for 30 minutes to release their moisture. Rinse and pat them dry.

2. Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and starting to brown, about 5 minutes. Add the minced garlic and cook another 1 minute.

3. Add the ground lamb to the skillet. Cook until browned, stirring occasionally, about 10 minutes. Drain any excess fat.

4. Add the diced tomatoes, tomato paste, cinnamon, oregano, nutmeg, and salt and pepper to taste. Simmer for 10-15 minutes.

5. In a separate saucepan, melt the butter over medium heat. Add the flour and stir well. Add the milk and whisk until smooth. Cook until thickened, stirring constantly, about 5 minutes. Beat the egg and whisk into the milk mixture.

6. Grease a large baking dish and layer the eggplant slices in the bottom. Pour the meat mixture over the eggplant. Repeat with another layer of eggplant slices and meat mixture. Pour the milk sauce over the top.

7. Sprinkle the kefallotyri cheese over the top. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.

8. Garnish with chopped fresh parsley and serve hot.

Preparation Time 30 min

Cook Time 60 min

Total time 1 hour 30 min

Nutrition Facts

Calories: 475

Fat: 34 g

Saturated Fat: 14 g

Carbohydrates: 19 g

Fiber: 6 g

Sugar: 8 g

Protein: 24 g

Regional Ingredients Variations of Moussaka

Thessaly, they may use sliced potatoes along with the eggplants and beef or lamb, creating a dish known as "Patates Moussaka".

Ionian islands, they may use zucchini and codfish instead of eggplants and meat, creating a dish known as "Bakaliaros Moussaka".

Crete, they may use white cheese like mizithra and add some chopped fresh mint to the béchamel sauce, creating a dish known as "Mizithra Moussaka".

Peloponnese, they may use pork instead of beef or lamb and add sliced tomatoes to the meat sauce, creating a dish known as "Arni Moussaka".

Macedonia, they may add sliced mushrooms to the meat sauce and use a mixture of béchamel and tomato sauce, creating a dish known as "Mantzourana Moussaka".

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