There's a reason this dish is listed under "Classics" on the menu of most Greek restaurants outside Greece. It has all the components of traditional Greek cuisine: lamb, potatoes, eggplant, zucchini, Greek yogurt, olive oil, and a dash of cinnamon. For Greeks it's the ultimate home comfort food, it's a matter of family pride for many!
The combination of spices cooked with the lamb before putting it all together is the perfect complement to the fresh layers of veggies and creamy béchamel sauce. Each bite is a an explosion of flavours, textures and aromas. And don’t be wary of making your own béchamel sauce; it’s easier than it sounds and is what holds the moussaka together. This is the Greek answer to the more known Italian lasagne and believe me, it’s a close run.
Ingredients
1⁄2 extra-virgin olive oil
500g ground lamb (can be beef if you prefer)
1 tsp. cayenne
1⁄2 tsp. ground cinnamon
1⁄4 tsp. ground allspice
400g ripened Mediterranean tomatoes or 1 can whole peeled tomatoes, undrained
6 cloves garlic, finely chopped
2 medium yellow onions, finely chopped
1 cup red wine
1 1⁄2 cups olive pomace oil
300g eggplant, cut crosswise into 1⁄4"-thick slices
300g zucchini , cut crosswise into 1⁄4"-thick slices
2 large baking potatoes cut crosswise into 1⁄4"-thick slices
For Bechamel Sauce
6 tbsp. unsalted butter
1⁄2 cup flour
2 1⁄4 cups milk
Freshly grated nutmeg, to taste
1⁄2 cup plain Greek yogurt
3 egg yolks
1 cup grated halloumi or graviera
Kosher salt and freshly ground black pepper, to taste
Instructions
The mince meat filling: Purée the tomatoes in a blender and set aside. Heat 1 tbsp. olive oil in a 6-qt. pot over medium-high heat. Add the lamb, cayenne, cinnamon, allspice, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer lamb to a large strainer set over a bowl and drain; discard any liquid left in the pot. Return pot to the heat and add the remaining olive oil along with the garlic, onions, and cook, stirring occasionally, until soft, about 10 minutes. Add the wine and cook, stirring occasionally, until almost evaporated, 10-15 minutes. Add the reserved tomatoes, and lamb and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Remove from the heat and set meat sauce aside.
The veggies: Heat the pomace oil in a large skillet over medium-high heat. Working in batches, add the eggplant and zucchini slices and fry, turning occasionally, until tender, about 5 minutes. Transfer eggplant and zucchini slices to paper towels. Working in batches, add the potatoes and cook until tender, about 5 minutes, and transfer to paper towels.
The béchamel: Melt butter in a 2-qt. saucepan over medium heat. Add flour and cook, whisking constantly, until pale and smooth, 2 minutes. Whisking constantly, add the milk in a slow steady stream until incorporated; whisking often, until reduced to 2 cups, about 15 minutes. Season with salt, pepper, and nutmeg and let sauce cool for 5 minutes. In a small bowl, whisk together the Greek yogurt, half grated cheese and egg yolks and whisk into sauce until smooth.
Heat oven to 200°C
Layering the ingredients: Place the potato slices in the bottom of an oval 3-qt. baking dish (or two 1 1⁄2-qt. baking dishes) and season with salt and pepper. Put the eggplant and zucchini slices on top in layers, season with salt and pepper, and then cover with the meat sauce. Pour the béchamel over the top of the meat sauce and spread evenly with a spatula. Sprinkle rest of grated cheese evenly over the top and bake until browned and bubbly, 45–50 minutes.
Let cool for at least 20 minutes before serving so it sets.
You’ve just created a Greek classic that all of Greece would be proud of you! Well done!
