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Delicious Greek Moussaka

Featured in Beef recipes for any day.

Take a culinary trip straight to Greece! This hearty moussaka doesn’t just fill plates but comes with a story of love, tradition, and unforgettable flavors. Dig through tender layers of spiced meat, silky béchamel, and roasted eggplant. Perfect for any gathering, it’s the warmth of Greece on your dining table!
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Maria from tastyhush
Updated on Thu, 20 Feb 2025 19:10:02 GMT
Classic Greek Moussaka Recipe Pin it
Classic Greek Moussaka Recipe | Tastyhush.com

Greek moussaka embodies the essence of Mediterranean cuisine with its layers of tender eggplant and aromatic spiced meat. This traditional recipe, passed down through generations of Greek families, creates a comforting dish that transports you to sunny tavernas on the Greek islands.

Essential Ingredients and Their Secrets

  • Eggplants: Select firm, glossy ones with smooth skin. Salting removes natural bitterness
  • Ground lamb: Use 15-20% fat content for best flavor. Ground beef works well too
  • Cinnamon and paprika: These signature spices give moussaka its distinctive character
  • Kefalotyri cheese: Adds rich saltiness to the béchamel. Parmesan makes a good substitute
  • Nutmeg: Freshly grated for the béchamel enhances the entire dish

Detailed Instructions

1. Preparing the Eggplant:
- Slice eggplants into 1cm rounds. Keep thickness uniform for even cooking
- Layer on paper towels and salt generously. Let rest 30 minutes to remove bitterness
- Rinse thoroughly under cold water, gently massaging each slice
- Pat completely dry with paper towels - drier eggplant absorbs less oil
2. Making the Meat Sauce:
- Sauté finely diced onions in olive oil until translucent and lightly golden
- Add minced garlic and cook one minute until fragrant
- Brown the ground meat thoroughly, breaking it up with a wooden spoon
- Season with cinnamon, paprika, salt and pepper to bloom spices in the oil
3. Perfect Béchamel Sauce:
- Melt butter over low heat to avoid browning
- Gradually whisk in flour until smooth and nutty-smelling
- Pour in warm milk slowly while whisking constantly to prevent lumps
- Cook until thick enough to coat the back of a spoon
4. Assembly and Baking:
- Thoroughly butter a baking dish, especially the sides
- Layer eggplant slices with slight overlap
- Spread half the meat mixture, then repeat layers
- Top with béchamel, pouring slowly for even coverage
Traditional Greek Moussaka - Family Recipe Pin it
Traditional Greek Moussaka - Family Recipe | Tastyhush.com

Moussaka is more than just a recipe - it's a culinary journey celebrating Mediterranean cuisine. Each bite tells a story of family traditions and shared moments. With patience and care in the kitchen, you'll create this iconic dish that's sure to delight your guests.

Frequently Asked Questions

→ How can I cook eggplants to perfection?
Letting them rest with salt draws out bitterness, making them soft and flavorful.
→ Is moussaka freezable?
Absolutely! Just thaw it in the fridge and warm it up in the oven.
→ What’s the trick for a gluten-free version?
Switch to gluten-free flour for the béchamel and check all ingredient labels.
→ Any variations to try?
You could swap lamb for beef or even go with a vegetarian option.
→ Any tips for making béchamel smooth?
Gradually add milk while whisking constantly to avoid lumps.

Authentic Moussaka

Greek moussaka made with layers of eggplant, seasoned meat, and creamy béchamel.

Prep Time
60 Minutes
Cook Time
45 Minutes
Total Time
105 Minutes
By: Maria

Category: Beef

Difficulty: Difficult

Cuisine: Greek

Yield: 6 Servings (One baking dish of moussaka)

Dietary: ~

Ingredients

→ Eggplants

01 Two medium eggplants
02 Salt for draining
03 Olive oil for frying

→ Meat

04 500 g of ground lamb or beef
05 Two onions
06 Two cloves of garlic
07 400 g of canned crushed tomatoes
08 One tablespoon of tomato paste
09 A teaspoon of ground cinnamon
10 One teaspoon of paprika
11 Salt (to your taste)
12 Black pepper (to your taste)

→ Béchamel Sauce

13 500 ml of milk
14 100 g of butter
15 50 g of flour
16 A pinch of grated nutmeg
17 One egg
18 100 g of grated cheese (kefalotyri or parmesan)

Instructions

Step 01

Heat your oven to 200°C. Slice the eggplants into 1 cm thick pieces. Sprinkle salt on them and let them sit for 30 minutes. Rinse under cool water and dry them well.

Step 02

Warm up olive oil in a pan. Cook the eggplant pieces until they are golden on both sides. Let them drain on some paper towels.

Step 03

Using the same pan, cook the chopped onions and garlic. Add the ground meat and cook until it browns. Stir in the crushed tomatoes, tomato paste, cinnamon, and paprika. Add a pinch of salt and some pepper, then simmer for 20 minutes.

Step 04

Melt the butter in a pan. Add the flour and make a roux. Gradually whisk in the milk until it thickens. Stir in a little nutmeg, salt, and pepper. Mix in the grated cheese and beaten egg.

Step 05

Grease a baking dish lightly. Place a layer of eggplant slices at the bottom, followed by half of the meat mixture. Repeat these layers and finish with a final layer of eggplants.

Step 06

Pour the béchamel sauce evenly across the layers. Bake for 40-45 minutes, or until the top turns golden and the sauce begins bubbling.

Step 07

Before serving, let the dish rest for a few minutes. This lets the flavors meld together.

Notes

  1. A classic Greek comfort dish
  2. It’s a great make-ahead option
  3. Stays fresh in the fridge for up to 2 days
  4. Perfect for family dinners

Tools You'll Need

  • Oven
  • Baking dish
  • Frying pan
  • Saucepan
  • Paper towels
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy
  • Contains eggs
  • Might have gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 30 g
  • Total Carbohydrate: 20 g
  • Protein: 25 g