A Recipe for Greek Moussaka
Moussaka is a popular dish in many Middle Eastern and Mediterranean cuisines. It is similar to a casserole or lasagna, and is comprised of 3 layers: eggplant, meat sauce, and white sauce. Though the word "moussaka" is a Greek term, the name is derived from Arabic, and the dish is believed to have originated in Arabia. Regional variations of moussaka are often prepared in several non-Arab countries nowadays, especially Turkey and Greece. In Greek cuisine, baked moussaka is one of the most well-known dishes. You can find it on the menu in almost every Greek restaurant in the US. Below is a delicious and classic recipe for Greek Moussaka with eggplant.
What You'll Need:
- 9x13 or larger baking dish
- bread crumbs
- 2 large eggplants
- 1 lb lean ground beef
- 3 cups diced tomatoes
- 1 large onion
- 3 cloves garlic
- 1/2 cup red wine
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 2 bay leaves
- 1/2 tsp nutmeg
- 6 tbsp butter
- 1/3 cup flour
- 2 cups milk
- 2 eggs
- fresh pecorino or parmesan cheese
- salt, pepper, and olive oil as needed
First, understand how a dish of moussaka is built in layers. At the bottom of the pan is baked and sliced eggplant, in the middle is a layer of meat sauce, and on top is a layer of thick white sauce called béchamel. It can be topped with pecorino or parmesan cheese either before or after it's baked.
When the moussaka is done, you cut it into large squares and serve it as you would a lasagna. (If you've never seen moussaka before, the most familiar dish it may resemble to you is lasagna.)
Step 1: Build the bottom layer of eggplant.
Using a vegetable peeler, cut thin stripes down the sides of the eggplants, about 1/2 inch apart. This is for decorative effect. Then, cut the eggplants crosswise into 1/2 inch thick disks. Place the slices on a cookie sheet, brush them with about 2 tbsp olive oil, and sprinkle salt and pepper over them. Bake them for about 10 minutes at 350 degrees, or until they are lightly browned. No need to cook them through at this point.
When the eggplant is browned, sprinkle the bottom of your baking dish with about 1/3 to 1/2 cup of bread crumbs. Arrange the eggplant slices in an overlapping fashion on the bottom of the baking dish. This is the first layer!
In a large saucepan or pot, add 1 tbsp of olive oil, 1 large diced onion, and 3 cloves minced garlic. Saute until the onions are caramelized (slightly browned). Then, add 1 lb lean ground beef or lamb, diced tomatoes (either 3 large, 4 medium, or 6 small), 1/2 cup red wine, and these spices: cinnamon, allspice, cloves, basil, oregano, bay leaves.
When the meat is cooked, let the sauce simmer on low heat with the lid off so the juices can concentrate, about 15-20 minutes. Pour the meat over the eggplant layer and remove the bay leaves. This is the second layer.
Step 3: Build the top layer of white sauce.
In a smaller saucepan, melt 6 tbsp butter (3/4 of a stick) on low heat and then add 1/3 cup flour, salt, pepper, and nutmeg. When the flour is thoroughly mixed with the butter, add 2 cups room temperature milk. Cook on low for 10 minutes stirring constantly.
In a small bowl, beat 2 eggs until frothy. Add 1/2 cup of cooled white sauce to the eggs and blend. Then, pour the egg mixture back into the white sauce SLOWLY and stirring constantly. Let the béchamel cook for another 5-10 minutes. You can add 1 tbsp freshly grated/crumbled pecorino, parmesan, or feta to the sauce.
Pour the sauce over the meat layer and top with grated cheese. This is the last layer of the moussaka.
Place the dish in an oven preheated to 350 degrees and bake for 40-50 minutes, until the top is browned to your liking. Let the moussaka cool for 1/2 an hour before serving. It is best served warm rather than hot. Serve with a dry wine, light salad, and fruit for dessert.
© Had2Know 2010