Moussaka (Greek μουσακάς) is a baked layered dish of aubergine, meat sauce and béchamel. The name comes from Arabic and versions exist throughout the Middle East and the Balkans, but the Greek version with béchamel was created in the 1920s by chef Nikolaos Tselementes, who wanted to bring Greek cooking closer to French. Today it is the best-known Greek dish abroad and a family Sunday favourite.
Ingredients for 6-8
Vegetables - 3 large aubergines (about 1.3 kg) - 2-3 potatoes (optional) - olive oil, salt
Meat sauce - 800 g minced beef, or half beef and half lamb - 2 onions, 2 garlic cloves - 400 g passata or tinned tomatoes - 1 tbsp tomato purée - 1 glass red wine - 1 cinnamon stick, 2-3 allspice berries, 1 bay leaf - parsley, salt, pepper, olive oil
Béchamel - 1 litre milk - 100 g butter, 100 g flour - 2 egg yolks - nutmeg, salt - 80 g grated kefalotyri or parmesan
Method
- Aubergines. Slice lengthways about 1 cm thick. Salt and leave in a colander for 30 minutes, then pat dry. For a lighter moussaka, brush with oil and bake at 200 °C for 20-25 minutes instead of frying. If using potatoes, slice thinly and cook the same way.
- Meat sauce. Soften chopped onion and garlic in oil, add the meat and brown well. Add the wine, then the tomatoes, purée, cinnamon, allspice, bay, salt and pepper. Simmer gently for 40 minutes until thick and dry. Remove cinnamon and bay and stir in parsley.
- Béchamel. Melt the butter, add the flour and stir for a minute. Pour in hot milk gradually, whisking, until thick. Off the heat add nutmeg, salt, half the cheese and the yolks, whisking quickly.
- Assembly. In an oiled dish layer the potatoes (if using), half the aubergines, all the meat sauce and the rest of the aubergines. Cover with béchamel and sprinkle with the remaining cheese.
- Baking. Bake at 180 °C for about 45-50 minutes until golden.
- Resting. Leave at least 30 minutes before cutting: it firms up and cuts into neat squares. In Greece it is eaten warm, and it is even better the next day.
Tips and variations
- The secret is a dry meat sauce: if it is too wet the moussaka falls apart.
- Cinnamon is essential for authentic flavour; use a little, it should perfume without dominating.
- You can add a layer of grilled courgettes.
- Vegetarian version: replace the meat with cooked green lentils or mushrooms.
- During Orthodox Lent a "fasting" moussaka without meat or dairy is made.
See also Greek cuisine and more Greek recipes.