Moussaka

Moussaka is a traditional dish popular in Greek cuisine, though variations can also be found in Turkish and Balkan cuisines. It’s a rich, layered casserole made from eggplants, potatoes, and a spiced meat filling, typically ground lamb or beef, topped with a creamy béchamel sauce. This dish is baked until golden and bubbly, offering a comforting blend of savory flavors and creamy textures. Moussaka is perfect for a hearty family meal or a festive gathering.

Recipe for Moussaka

Ingredients:

• 3-4 eggplants, sliced into 1/2 inch rounds
• 4-5 potatoes, peeled and sliced into 1/4 inch rounds
• Olive oil for frying
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 lb ground lamb or beef
• 1/4 cup red wine (optional)
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 cups béchamel sauce
• 1 cup grated Parmesan cheese

Béchamel Sauce Ingredients:

• 2 cups milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Appliances and Special Utensils:

• Oven
• Stove
• Large frying pan
• Large baking dish (approximately 9×13 inch)
• Whisk
• Saucepan for béchamel sauce

Instructions:

1. Prepare Vegetables:
   • Preheat oven to 375°F (190°C).
   • Brush both sides of the eggplant slices with olive oil and place on a baking sheet. Bake for 20-25 minutes until soft and lightly browned. Alternatively, fry them in a pan until golden.
   • Fry the potato slices in olive oil until they are just soft. Set aside on paper towels to drain.
2. Meat Sauce:
   • In a large frying pan, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
   • Add the ground lamb or beef, breaking it up with a spoon, and cook until browned.
   • Pour in the red wine, let it simmer until reduced slightly.
   • Stir in the crushed tomatoes, cinnamon, allspice, nutmeg, salt, and pepper. Let the sauce simmer for 15-20 minutes until it thickens slightly.
3. Béchamel Sauce:
   • In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
   • Gradually add the milk, whisking constantly to prevent lumps. Cook until the sauce thickens and is smooth.
   • Season with nutmeg, salt, and pepper.
4. Assemble Moussaka:
   • In the baking dish, layer half of the potatoes at the bottom.
   • Add a layer of eggplant slices over the potatoes.
   • Spread the meat sauce over the eggplant layer.
   • Repeat with another layer of potatoes and eggplants.
   • Pour the béchamel sauce over the top layer, smoothing it out with a spatula.
   • Sprinkle the grated Parmesan cheese on top.
5. Bake:
   • Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and the sauce is bubbly.
   • Let it cool for about 20 minutes before serving to set the layers.

Enjoy your homemade moussaka with a side of crusty bread or a simple green salad. This dish is even more flavorful the next day, making it excellent for leftovers.