My Favorite Traditional Greek Recipe: Moussaka

Greece has many famous dishes. But my favorite is Moussaka. It is layered with eggplant, spiced meat, and creamy béchamel. No Sunday family lunch is complete without it.

Preparing moussaka.

1. Prepare the Eggplant

• Eggplant: 3 large (sliced 1cm thick)

• Salt: for sweating

• Olive oil: for frying

• Slice eggplants. Salt both sides. Rest 30 minutes.

• Rinse and pat dry. Fry until golden brown.

2. Prepare the Meat Sauce

• Ground lamb or beef: 500g

• Onion: 1 large (chopped)

• Garlic: 2 cloves (minced)

• Tomato paste: 2 tablespoons

• Crushed tomatoes: 400g can

• Red wine: ½ cup

• Cinnamon: 1 teaspoon

• Allspice: ½ teaspoon

• Salt, pepper, oregano: to taste

3. Prepare the Béchamel Sauce

• Butter: 100g

• Flour: 100g

• Milk: 1 liter (warm)

• Nutmeg: ¼ teaspoon (freshly grated)

• Salt and white pepper: to taste

• Eggs: 2 (beaten, added at end)

• Melt butter. Add flour. Stir 2 minutes.

• Slowly add warm milk while whisking.

• Cook until thick. Add nutmeg, salt, pepper.

• Remove from heat. Add beaten eggs.

4. Assemble the Moussaka

• Grease a large baking dish

• Layer 1: half the fried eggplant slices

• Layer 2: all the meat sauce (spread evenly)

• Layer 3: remaining eggplant slices

• Layer 4: all the béchamel sauce (spread smooth)

• Sprinkle grated cheese on top (kefalotyri or parmesan)

5. Bake the Moussaka

• Preheat oven to 180°C (350°F)

• Bake for 45-50 minutes until golden brown

• Let rest for 15-20 minutes before cutting

6. Serve

• Cut into squares while still warm

• Garnish with fresh parsley

• Serve with horiatiki salad and crusty bread

• Room temperature or warm (not hot)