When it comes to Mediterranean cuisine, Greece and its iconic Moussaka have become a classic staple. This delicious meal is a rich and creamy dish that has become a signature of Greek culture. As with many traditional dishes, there are countless variations in ingredients and preparation methods, but all have one thing in common – rich flavors and textures that make each bite an unforgettable culinary experience.
This recipe for moussaka features layers of eggplant, lamb, and tomato sauce, rich bechamel sauce and a sprinkling of crumbled feta cheese. It is a delightful way to enjoy the flavors of Greece in one dish. The recipe is perfect for a hearty dinner or lunch and can easily be made ahead of time and reheated.
Ingredients
The ingredients for moussaka are simple and can be found in most local stores. Some of the essential ingredients include:
Eggplants: Choose small eggplants for this recipe. They are firm and have a smooth skin.
Olive Oil: Good quality olive oil is essential in Greek cooking. Extra virgin olive oil has a beautiful aroma and flavor that is perfect for this dish.
Lamb: Ground lamb is the traditional choice for moussaka but can be substituted with ground beef if necessary.
Onions: Minced onions are used to flavor the lamb and also add a nice sweetness to the dish.
Garlic: Freshly minced garlic provides an intense and delicious flavor to the lamb.
Tomato Sauce: Use a good quality tomato sauce or canned tomatoes for this recipe.
Red Wine: Red wine adds a nice depth of flavor to the lamb.
Bechamel Sauce: A classic bechamel sauce will help make the moussaka creamy and rich.
Feta Cheese: A sprinkling of crumbled feta cheese over the top of the moussaka adds a delightful touch.
Directions
1. Preheat oven to 350°F (180°C).
2. Prepare the eggplants: Slice the eggplants into medium-thick slices and brush with olive oil. Bake the eggplants in the oven for about 20 minutes until golden brown. Remove and set aside.
3. Cook the lamb: Heat olive oil in a large skillet over medium heat. Add the minced onions and cook for 3-4 minutes until softened. Add the ground lamb and cook for 8-10 minutes until brown. Add the minced garlic and cook for another 2 minutes. Pour in the tomato sauce and red wine and simmer for an additional 20 minutes.
4. Make the bechamel sauce: Melt the butter in a medium saucepan over low heat. Add the flour and cook for 2-3 minutes. Slowly add the milk and stir continuously until the sauce is thickened. Season with a pinch of salt and ground black pepper.
5. Assemble the moussaka: Layer the eggplant slices in the bottom of a 9×13-inch (23x33cm) baking dish. Spread the prepared lamb mixture over the top of the eggplants and then pour the bechamel sauce over the lamb. Sprinkle the crumbled feta cheese over the top.
6. Bake the moussaka: Place the baking dish in the preheated oven and bake for 30-35 minutes until the top is golden brown and the cheese is bubbly.
Serving
Moussaka is best served warm. You can serve it with a simple salad or steamed green vegetables. It also pairs beautifully with white wine or Ouzo, the famous Greek spirit. Enjoy!
