Moussaka Recipe

Moussaka is a rich, layered dish celebrated in Greek cuisine, known for its savory depth and aromatic spices. It typically consists of layers of sautéed eggplant, minced meat (often lamb or beef) cooked in a tomato-based sauce, and topped with a creamy béchamel sauce, baked to golden perfection. Here’s a traditional moussaka recipe that brings the essence of the Mediterranean right to your kitchen.

Ingredients

For the Eggplant:

  • 3 medium eggplants, sliced into 1/2-inch thick rounds
  • Olive oil, for brushing
  • Salt, to taste

For the Meat Sauce:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb (450g) ground lamb or beef
  • 1 can (14 oz or 400g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup (120ml) red wine (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 bay leaf
  • Salt and pepper, to taste
  • A handful of fresh parsley, chopped

For the Béchamel Sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups (480ml) milk, warmed
  • A pinch of nutmeg
  • Salt and pepper, to taste
  • 2 egg yolks, beaten
  • 1/2 cup (50g) grated Parmesan cheese

Instructions

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