Traditional Greek Moussaka Recipe

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Traditional Greek Moussaka Recipe

Moussaka is a classic dish hailing from Greece. It is found in the region of Macedonia, but it is also popular in the Peloponnese and Central Greece. The traditional moussaka consists of layers of ground meat, potatoes, and eggplant covered in a savory béchamel sauce. It is believed that moussaka originates in the Ottoman Empire, and its presence in Greece dates back hundreds of years. Although recipes vary from region to region, the traditional moussaka remains a favorite for many Greek households.

 

When my kids attended a Greek grade school, potlucks and activities were always an opportunity for the proud mothers to showcase their traditional dishes. One well-known dish among these women was moussaka – each of them having perfected recipes from generations before. My version of this delectable delicacy turned out terrific! And I am so excited to share it with you! You may surprise your Greek friend when you invite them over for dinner! I had never even tried making it until recently when I mustered up some courage to give it a go – and what can I say? 

Enjoy moussaka guilt-free with adaptations for both gluten-free and keto diets. Replace the flour in bechamel sauce with alternatives like almond flour or potato starch, and swap out starchy ingredients like potatoes with low-carb veggies such as cauliflower. Savory and popular worldwide, you must taste it to truly appreciate this classic Mediterranean dish!This Traditional Mediterranean Greek Moussaka Recipe. Moussaka has become a popular international delicacy made of layered eggplant or potatoes, minced lamb or beef, and topped with a creamy tomato sauce. Enjoyed by people worldwide, this savory dish must be tasted to be truly appreciated!

What is moussaka?

Though this classic dish is widely associated with Greek cuisine, it can also be found in countries like Turkey and the Middle East. Rich, hearty, and packed full of flavor—this savory combination of roasted eggplant, ground beef or lamb, and thick tomato sauce will quickly have your taste buds dancing with joy. Let’s take a deeper dive into the flavorful world of moussaka so that you can start preparing this delectable Mediterranean meal at home.

How to pronounce moussaka?

In Greece, moussaka (pronounced “moos-SAA-kuh”) is. The pronunciation varies slightly depending on where it is served; In the United States, moussaka is usually pronounced the same as in Greece.

It is often pronounced “moos-KAH” in Spain; in Australia, it tends to be “muu-SUH-kuh.” No matter how it’s pronounced, though, moussaka is sure to tantalize the taste buds!

What would you like to serve with Moussaka?

Moussaka is a delicious Greek dish with layers of eggplant, spiced ground beef, and creamy béchamel sauce. But what should you serve with it? Here are some ideas:

  • Greek Salad: A classic combination that helps to balance out the richness of moussaka 
  • Rice or Potatoes: To absorb some of the sauce and soak up the flavors, serve this dish with either steamed rice or oven-roasted potatoes. You can even put both on the plate for variety.
  • Bread: For soaking up all that delicious sauce, serve fresh crusty bread – try a warm pita!
  • A Cool Drink: To help cut through that richness, offer some cold beer or chilled white wine such as a Piraeus or Chardonnay.
Can you freeze Moussaka?

A well-known dish prepared in batches and stored for later meals. This Greek dish can easily be stored and frozen for later. Here’s how you can store and freeze moussaka:

  • Slice the cooked moussaka into individual servings before storing. If you have leftovers, place them in an airtight container or wrap them tightly in plastic.
  • Could you place the wrapped servings in the refrigerator for up to three days?
  • To freeze this dish, please ensure it has cooled entirely before wrapping each serving tightly in plastic wrap or foil. Place the wrapped servings of moussaka in an airtight freezer bag. Label it with its contents and date, then place it in the freezer; it will stay suitable for up to three months.
  • For reheating, remove the desired servings of moussaka from the freezer and thaw them overnight in the fridge. Bake until warmed through, covering with foil if some parts cook too quickly. Serve hot!
Is Moussaka gluten-free / Keto friendly?

Enjoy moussaka guilt-free with adaptations for both gluten-free and keto diets. Replace the flour in bechamel sauce with alternatives like almond flour or potato starch, and swap out starchy ingredients like potatoes with low-carb veggies such as cauliflower. Savory and popular worldwide, you must taste it to appreciate this classic Mediterranean dish truly!

 

Ingredient List

Preparation

1.
Preheat the oven to 400 F. Peel the potatoes, wash, and cut them into a circle about ¼ inch thick. Arrange on a lightly oiled small tray.
Mark as complete
2.
Peel the skin of some eggplants and cut them into ½-inch thick circles, then sprinkle them with salt before resting for 20 minutes. After washing and drying off each piece, arrange it on oiled trays. You may need two, depending on how many pieces there are! Top it off by drizzling olive oil before baking for about 30 minutes until tender. Flip your potatoes and eggplant halfway through cooking time, remove them when done, and keep them aside.
Mark as complete
3.
In a large skillet over medium-high heat, add the two tablespoons of olive oil, add the ground beef using a wooden spoon, break down the meat until all is separated and does not clump, and cook for 10 minutes. Add the onion, mix it with the meat, and cook for five minutes. Add the minced garlic, nutmeg, and cinnamon; mix well. Add the tomato paste and mix well.
Mark as complete
4.
Add a splash of red wine to the pan, letting it sizzle and bubble away. Add in some crushed tomato for an extra depth of flavor before stirring in a teaspoonful of sugar. Let this simmer on low heat for half an hour - ensure you give occasional stirs every five minutes! Finally, season with salt & pepper to finish off your delectable dish; turn off the heat and keep aside until ready to use
Mark as complete
5.
In a medium saucepan, melt the butter and whisk in the flour. Gradually pour in milk while continuing to stir until smooth. Add cheese, then egg yolk before seasoning with salt, pepper, and nutmeg for a savory depth of flavor.
Mark as complete
6.
Make sure to start with a 13 by 9-inch dish 3 inches deep. Place the cooked potatoes in an even layer on the bottom, then add one eggplant over them and cover it all evenly with your meat mixture.
Mark as complete
7.
Sprinkle ¼ cup of shredded Parmigiano Reggiano over the mixture, followed by another layer of eggplant and an even converting Bechamel sauce. Finish it with a hint of nutmeg.
Mark as complete
8.
Bake at 375 F in your oven for 40 minutes until the top is caramelized. Allow 15 minutes cooling time before cutting into portions and adorning each serving plate with chopped parsley - Enjoy!
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Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials

Ingredients:

Adjust Servings
4 medium size youkan potatoes
3 large size eggplants
2 tablespoons salt
5 tablespoons olive oil
2 tablespoons olive oil
24 oz ground beef or lamb
1 red onion (chopped)
3 garlic cloves (minced)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon tomato paste
1 cup red wine
14 oz can crushed tomatoes
1 teaspoon sugar
Salt and pepper to season
¼ cup Parmigiano Reggiano shredded and some chopped parsley
Bechamel Sauce:
6 oz unsalted butter
4 oz all-purpose flour
3 cups whole milk
4 oz Parmigiano Reggiano shredded
2 egg yolks at room temperature
1 teaspoon salt
½ teaspoon black pepper
1 dash freshly grated nutmeg

Preparation

1
Preheat the oven to 400 F. Peel the potatoes, wash, and cut them into a circle about ¼ inch thick. Arrange on a lightly oiled small tray.
2
Peel the skin of some eggplants and cut them into ½-inch thick circles, then sprinkle them with salt before resting for 20 minutes. After washing and drying off each piece, arrange it on oiled trays. You may need two, depending on how many pieces there are! Top it off by drizzling olive oil before baking for about 30 minutes until tender. Flip your potatoes and eggplant halfway through cooking time, remove them when done, and keep them aside.
3
In a large skillet over medium-high heat, add the two tablespoons of olive oil, add the ground beef using a wooden spoon, break down the meat until all is separated and does not clump, and cook for 10 minutes. Add the onion, mix it with the meat, and cook for five minutes. Add the minced garlic, nutmeg, and cinnamon; mix well. Add the tomato paste and mix well.
4
Add a splash of red wine to the pan, letting it sizzle and bubble away. Add in some crushed tomato for an extra depth of flavor before stirring in a teaspoonful of sugar. Let this simmer on low heat for half an hour - ensure you give occasional stirs every five minutes! Finally, season with salt & pepper to finish off your delectable dish; turn off the heat and keep aside until ready to use
5
In a medium saucepan, melt the butter and whisk in the flour. Gradually pour in milk while continuing to stir until smooth. Add cheese, then egg yolk before seasoning with salt, pepper, and nutmeg for a savory depth of flavor.
6
Make sure to start with a 13 by 9-inch dish 3 inches deep. Place the cooked potatoes in an even layer on the bottom, then add one eggplant over them and cover it all evenly with your meat mixture.
7
Sprinkle ¼ cup of shredded Parmigiano Reggiano over the mixture, followed by another layer of eggplant and an even converting Bechamel sauce. Finish it with a hint of nutmeg.
8
Bake at 375 F in your oven for 40 minutes until the top is caramelized. Allow 15 minutes cooling time before cutting into portions and adorning each serving plate with chopped parsley - Enjoy!

Recipe Tips & Suggestions

Use a mandolin slicer if you like to slice the eggplant: This will ensure that the eggplant slices are uniform in thickness, which will help them cook evenly.

Salt the eggplant slices: After slicing the eggplant, sprinkle some salt on the slices and let them sit for 20-30 minutes. This will help draw out any excess moisture and bitter taste from the eggplant.

Use a combination of beef and lamb: Traditionally, moussaka is made with ground lamb, but adding some ground beef can add extra flavor and texture.

Add cinnamon to the meat sauce: Adding a pinch of cinnamon to the meat sauce can give it a warm, slightly sweet flavor that complements the other spices.

Use freshly grated nutmeg: Grating your own nutmeg can add a subtle, aromatic flavor to the dish.

Top with a bechamel sauce: A creamy bechamel sauce is a key component of moussaka, and can be made by whisking together flour, butter, and milk.

Rana’s Notes!

Let it rest before serving: Moussaka is best when it has had a chance to rest for 10-15 minutes after coming out of the oven, as this allows the flavors to meld together and makes it easier to slice and serve.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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