Outrageously Delicious Greek Moussaka

Moussaka is a Greek classic, and here I’ll show you how to make it in the most delicious way possible!

Moussaka is a labour of love, but once you get in the swing of things, it truly couldn’t be easier to make. There are also a fair few different ways to make Moussaka, but today I’ll show you a tasty and authentic way!

Reader, Bea says: ‘Reminds me of home just like my grandma makes !! I love this recipe thank you for capturing the true essence of Greek cuisine ★★★★★’

Meat Sauce for Moussaka

Beef vs Lamb

There’s a lot of dispute over what the traditional meat to use in Moussaka is. Most commonly, you’d see lamb or beef being used, but I’ve even read that pork or veal have traditional roots! I’ve personally tried this recipe using beef and lamb, and have settled on beef. In my opinion, it takes on the flavour profile of a Moussaka better, but you can use lamb if you want.

Thick Consistency

The meat sauce for a Moussaka is somewhat similar to a classic ragu/bolognese. One of the main differences is the consistency. Moussaka is known for having distinctive layers, and ensuring your meat sauce has reduced down properly will help create those layers.

Cinnamon

Another distinctive part of a Moussaka’s meat sauce is the use of cinnamon. It’s quite subtle, but it really gives that classic Moussaka flavour. You can use a cinnamon stick, or use ground cinnamon as I’ve done here.

Process shots: fry onion and garlic (photo 1), fry beef (photo 2), add tomato paste (photo 3), fry then add red wine (photo 4), pour in stock and passata then add thyme, parsley, bay leaves, cinnamon and seasoning (photo 5), simmer until thick consistency (photo 6).

Vegetables in Moussaka

Eggplant/Aubergine

Eggplant in Moussaka is essential. To prepare it, you’ll need to slice then sprinkle with salt and leave to rest. This will not only draw out unwanted moisture but will also remove the bitter taste from the eggplant.

Potato

You could probably get away with just layering with eggplant and still call it a Moussaka, but potato is very widely used. And of course, me being me and this blog being this blog, I highly recommend adding potato. After you’ve sliced the potatoes, I recommend patting them dry to remove unwanted moisture.

Zucchini/Courgette

Not as widely used, but still an authentic addition. Same as above, just pat the slices dry to remove moisture.

You could pat the veg dry with tea towels, but I like to stack them between sheets of paper towel. That way, you can soak them all at once and just leave them until needed.

Baking vs Frying

Traditionally, you’d fry the veg, but as times have moved on, so has the cooking method. As such, nowadays it’s just as common to bake the veg. Me? You know I’m not shy of oil around here.

I fry the veg mainly because I’ve always got some leftover pot of oil that needs recycling. That and you do get more of a deeper golden ‘crust’, which offers slightly more flavour.

The obvious downside is the absorption of oil, namely in the eggplant (which is like a sponge!). As such, just make sure you thoroughly pat it all dry with paper towels before you stack the Moussaka. But again, you can definitely bake the veg if you’d prefer.

Béchamel Sauce for Moussaka

Meat Sauce layer – check
Veg layer – check

The third and final main layer is the béchamel sauce. Again, this is similar to a classic béchamel you’d use in an Italian lasagne, just with a few differences:

• Consistency – Just like the meat sauce, this béchamel is MUCH thicker than the classic. Again, just to ensure it creates a defiant layer that doesn’t seep into the meat sauce.
• Egg Yolk – These help thicken the sauce, but also add a gentle, rich flavour.
• Seasoning – nutmeg and white pepper are a must! The béchamel sauce makes up quite a thick layer, so it’s important that it’s properly seasoned.

What Cheese to use?

Traditionally you’d use Kefalotyri, but realistically, most hard cheeses work well. Here I use Pecorino, but Parmesan works nicely.

Process shots: melt butter (photo 1), stir in flour (photo 2), whisk in milk (photo 3), add seasoning (photo 4), add cheese (photo 5), stir in egg yolks (photo 6).

Moussaka Layers

You can stack a Moussaka in various different ways, but you really want to ensure the potatoes are at the bottom, just to create a sturdy base. Then you finish with a nice thick layer of the béchamel. This also ends up going beautifully golden and crispy as it bakes. Here’s how I stack mine:

How to layer a Moussaka

1. Potatoes – Sprinkled with cheese, parsley, salt & pepper.
2. Zucchini/Courgette – Stacked in the opposite direction to the potatoes. Sprinkled with cheese, parsley, salt & pepper.
3. Eggplant/Aubergine – Only use half, sprinkled with salt & pepper.
4. Meat Sauce – Ensure this is nice and level/flat.
5. Eggplant/Aubergine – Second half stacked in opposite direction to the first layer, seasoned with salt & pepper.
6. Béchamel Sauce – Topped with more cheese.

Moussaka FAQ

How to serve Moussaka

Again, just to reiterate, it’s important to let the moussaka sit before you serve (it’ll stay hot longer than you think). From there, I like to garnish with a good pinch of fresh parsley and carefully slice it into portions.

These days, I actually serve Moussaka at dinner parties, just because it’s such an epic dish. However, it’s perfect to batch and use throughout the week too.

When it comes to what to serve with Moussaka, here are some of my favourites:

• Side salad and crusty bread (or Garlic Bread). Simple and a lighter option.
• Roasted potatoes or boiled baby potatoes if you’re feeling extra carby.
• Go all out and serve with Greek Fries or Greek Roast Potatoes.
• Roasted Broccolini or Garlic Green Beans for some veggie options.
• Plonk a big bowl of Greek Orzo Pasta Salad in the centre of the table.

Alrighty, let’s tuck into the full recipe for this Moussaka shall we?!

How to make Moussaka (Full Recipe & Video)

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For more comfort food classics check out these beauties:

Hearty Ground/Minced Beef Dinners

• Spaghetti Bolognese
• Classic Lasagne
• Traditional Cottage Pie (or Shepherd’s Pie!)
• Chilli Con Carne
• Beef Enchiladas

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