Moussaka Recipe: A Traditional Greek Recipe that Brings Warmth

Moussaka Ingredients

For the Moussaka Layers:

• 6 tbsp of olive oil
• 3 medium eggplants, cut into round-shaped slices of 5mm
• 800g of lamb mince
• 1 finely chopped onion
• 2 fat garlic cloves, crushed
• 3 heaped tsp dried oregano
• 2 tsp ground cinnamon
• 2 bay leaves
• 200ml red wine
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• ½ tbsp light brown sugar
• 550g Maris Piper potatoes, peeled and sliced into 5mm rounds

For the Béchamel Sauce:

• 40g unsalted butter
• 40g plain flour
• 450ml whole milk
• 40g finely grated parmesan cheese
• Whole nutmeg, for grating
• 1 large egg + 1 yolk, lightly beaten

How to Make Moussaka

Step 1: Preparing the Aubergines

Pour 4 tbsp of olive oil on the eggplant slices and heat them in the frying pan in batches at high temperature for 5-7 minutes, or until they have turned soft and golden brown. You may add additional olive oil if the aubergines appear dry while cooking. After cooking, place them on a plate lined with kitchen towel to absorb excess oil.

Step 2: Prepare Lamb Mince

In a medium-high temperature flameproof casserole dish or saucepan, pour 1 tablespoon of olive oil. Add the minced lamb and cook for 8-10 minutes, stirring occasionally until browned. Remove the lamb from the pan. In the same pan, add the remaining oil and onion along with a pinch of salt. Cook for 10-12 minutes, or until the onion turns translucent. Add garlic, oregano, cinnamon, bay leaves, and cook for another minute. Return the lamb to the pan, add red wine, and let it reduce by half. Stir in tomatoes, tomato purée, brown sugar, and 200ml water. Simmer on low heat for 20 minutes, stirring occasionally until the sauce thickens.

Step 3: Prepare the Potatoes

Preheat the oven to 200°C (180°C fan) or gas mark 4. Bring a large pot of salted water to a boil, add the potato slices, and cook for 6 minutes. Drain and leave to steam dry for 10 minutes.

Step 4: Prepare the Béchamel Sauce

In a small saucepan, melt the butter. Stir in the flour and cook for 1 minute. Remove from the heat and gradually whisk in the milk until smooth. Return to the heat and bring to a simmer, cooking for 3 minutes. Remove from the heat and whisk in parmesan, grated nutmeg, seasoning, and the beaten egg and yolk.

Step 5: Assemble the Moussaka

In a rectangular ovenproof dish, spoon a third of the meat sauce and spread it evenly. Layer with half of the boiled potatoes and fried aubergines. Add another layer of meat sauce, followed by more aubergines and potatoes. Finally, top with the béchamel sauce, smoothing it with a palette knife. Bake in the centre of the oven for 50 minutes, or until golden brown. If the top browns too quickly, cover with foil. Allow to cool for 10 minutes before serving.

Tips for the Perfect Moussaka

• Layering is Key: Ensure that each layer of meat, aubergines, and potatoes is evenly distributed for the best balance of flavors.
• Adjust the Spice Level: You can modify the amount of oregano and cinnamon to suit your taste.
• Béchamel Sauce: Whisk the béchamel sauce thoroughly to avoid lumps and achieve a smooth consistency.

Savor Moussaka!

This traditional Greek moussaka is a flavorful, comforting dish with rich lamb, aubergines, and creamy béchamel. It’s perfect for family dinners, gatherings, or make-ahead meals.