Introduction
What to expect
A Greek baked casserole of eggplant, spiced lamb, and creamy bechamel topping.
The story
Behind the recipe
Moussaka is a layered dish made with aubergine or potatoes, often combined with ground meat, with origins in Egypt, Greece, the Middle East, and the Levant. The modern Greek version was popularized in the 1920s by chef Nikolaos Tselementes, who introduced a béchamel sauce topping. The dish's name traces back to the Arabic word muṣaqqaʿa, meaning pounded or cold. Variants include the Egyptian mesaqaʿah of fried aubergine with tomato sauce and ground meat. Today moussaka is a staple of Greek cuisine and has gained recognition globally as a Mediterranean classic.
Method
Instructions
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1
Slice eggplants, salt, and let drain for 30 minutes before frying or grilling.
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2
Brown lamb with onion, garlic, cinnamon, and allspice.
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3
Add tomatoes and simmer the meat sauce for 20 minutes.
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4
Make bechamel by whisking flour into butter, then gradually adding milk.
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5
Cook until thickened, then temper in beaten eggs and grated Parmesan.
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6
Layer eggplant and meat sauce in a baking dish, finishing with bechamel.
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7
Bake at 180C for 45 minutes until top is golden and bubbling.
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8
Let rest 15 minutes before slicing and serving.
Adaptations