Greek Moussaka (Musaka)
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
1 hr
-
Total Time
2 hrs
-
Servings
4 people
-
Calories
924 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Greek, Turkish
Greek Moussaka (Musaka)
Description
Greek Moussaka (Musaka) combines cooked minced lamb simmered with tomato, spices like cinnamon and paprika, and fresh herbs, creating a rich meat sauce base. Layered within are fried slices of aubergine and potato, which add body and a hearty vegetable element. The béchamel sauce, made by thickening warm milk with a butter-flour roux, is flavored with nutmeg and Parmesan, then enriched with an egg yolk to set during baking. Combined and baked with additional Parmesan, cheddar, and panko, this results in a gratin-like top, crisp yet creamy underneath.
The dish features a balance of spices and herbs that bring warmth and depth, while the interplay between the tender meat sauce and softly fried vegetables creates a satisfying texture. It is baked until bubbly and golden on top.
Moussaka serves well as a filling main course and can be accompanied by simple salads or crusty bread. It keeps well and can be made ahead of time, allowing the flavors to meld before baking or reheating.
For best results, pressing excess oil from fried aubergines improves texture and reduces heaviness. Cooling the moussaka 15 to 20 minutes before serving helps it set for cleaner portions. The dish also freezes well either before or after baking for convenient leftovers.
Ingredients
For the Meat Sauce
- 400 g Minced lamb
- 1 tablespoon olive oil (optional)
- 1 large onion (small diced)
- 3 cloves garlic (minced)
- ½ teaspoon black pepper freshly ground
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon sugar
- 400 g tomato or tinned tomatoes, chopped
- ½ tablespoon tomato paste
- 100 ml stock (beef, lamb or chicken)
- 2 tablespoon parsley (chopped)
- 6 prigs thyme chopped, fresh
For the Bechamel Sauce
- 40 g butter
- 40 g all-purpose flour
- 350 ml milk (warm)
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 egg yolk
- 50 g Parmesan Cheese (grated)
For the Vegetables
- 350 g potato peeled and sliced 0.5 cm thick, approximately 2 large
- 700 g aubergine peeled in stripes and sliced 1 cm thick, approximately 3 medium
- vegetable oil for frying
For the Topping
- 25 g Parmesan Cheese (grated)
- 25 g cheddar cheese (grated)
- 25 g panko breadcrumbs
Instructions
Cooking the Meat Sauce
- Heat a large pan or dutch oven on medium heat and cook the lamb mince until brown and release its fat. Stir occasionally to break the mince down into small pieces.
- Add onions and garlic, saute until translucent then add freshly ground black pepper, paprika, cinnamon, and salt. Sauté for 30 seconds.
- Stir in the tomato paste and cook for a minute before adding the tinned tomatoes.
- Add the stock, sugar, and herbs. Stir well and cook on low heat for 15 minutes.
- Check the seasoning and add some salt if needed.
- While the meat sauce is cooking, start the béchamel sauce.
Cooking the Bechamel Sauce
- Melt the butter in a saucepan on medium heat and stir in the flour.
- Mix well using a wooden spatula or a whisk and cook for 2 minutes stirring all the time.
- Whisk in a little of the warm milk at a time stirring continuously until you have a smooth, velvety sauce.
- Cook on low heat for a few minutes stirring all the time until the sauce has thickened and the flour taste has disappeared.
- Remove the pan from the heat and whisk in the nutmeg, salt, and the 50 g grated parmesan cheese.
- Let it cool down for five minutes and whisk in the egg yolk, set aside, and start preparing the vegetables.
Preparing the Vegetables and Assembling the Moussaka
- Preheat the oven to 180° C (360° C).
- Heat a large frying pan on medium heat and add some vegetable oil in just enough to cover the bottom of the pan.
- When the oil is hot enough, add the potatoes in batches and fry until lightly brown on both sides, remove from the pan and set aside on a plate.
- Fry the aubergines in the same pan until both sides are lightly browned and they started to soften. Remove from the pan and set aside on a colander to drain excess oil.
- To assemble the lamb moussaka, layer half of the aubergines on the bottom of an oven dish then top with half of the mince filling and spread nicely all over the eggplants.
- Layer the potatoes on top of the filling, sprinkle on some salt then top with the rest of the mince filling.
- Nicely cover with the remaining aubergines and pour over the bechamel sauce. Spread evenly using a silicone spatula or a pallet knife.
- Sprinkle evenly the 25 g grated parmesan and 25 g grated cheddar then cover with the breadcrumbs.
- Cook in the preheated oven for about an hour or until it is golden brown and bubbling away.
- Let it cool down for 15 to 20 minutes before serving.
Notes
- Break down the mince into small pieces while cooking to ensure even texture in the meat sauce.
- Press fried aubergines gently to remove excess oil for a lighter result.
- This dish can be prepared up to three days ahead and baked when needed.
- A lighter version can be made by roasting aubergines instead of frying.
- Moussaka freezes well both before and after baking.
- Allow the moussaka to cool for 15 to 20 minutes before cutting and serving for better portioning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 924 kcal
% Daily Value*
| Calories | 924kcal | 46% |
| Carbohydrates | 49g | 16% |
| Protein | 35g | 70% |
| Fat | 66g | 102% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 1495mg | 62% |
| Potassium | 1279mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 819IU | 16% |
| Vitamin C | 31mg | 34% |
| Calcium | 463mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
