Saturday, 10 December 2011

The Best Moussaka

The Best Moussaka
Bring Greece to your home with this classic Greek dish, absolutely delicious!
Serves 6
Prep time:  30 minutes
Cooking time: 1 hour 50 minutes


For the Moussaka
3 large aubergines, sliced lengthways
Extra virgin olive oil
60g/2 ½ oz grated kefalotiri cheese or a mixture of gruyere & parmesan
½   tsp ground cinnamon

For the Meat Sauce
2 tbsp extra virgin olive oil
1 large onion, peeled & chopped
2 garlic cloves, peeled and chopped
450g/1 lb minced lamb
1 large glass of dry white wine
2 tbsp tomato puree
450g/1 lb tomatoes, peeled & roughly chopped
1 tsp sugar
1 ½ tsp ground cinnamon
1 tbsp dried oregano
1 handful fresh parsley, finely chopped
Freshly ground salt & pepper

For the white sauce
60g/2 ½ oz butter
60g/2 ½ oz plain flour
600ml/1 pint milk
60g/2 ½ oz grated kefalotiri cheese or a mixture of gruyere & parmesan
1 egg
1 egg yolk


1.  Sprinkle the aubergine slices with salt and set aside for at least 30 minutes, preferably 1 hour.

2.  To make the meat sauce, heat the oil in a large pan and add the onion and garlic.  Gently cook until tender without browning then add the lamb and fry until browned.  Add the wine, puree, tomatoes, sugar, cinnamon, oregano and season to taste.  Simmer for 30 minutes until thick and then stir in the parsley.

3.  To make the white sauce, melt the butter in a saucepan and stir in the flour.  Keep stirring for about 1 minute then remove the pan from the heat.  Slowly start to add the milk, stirring it well.  Return the pan to a gentle heat and simmer for 10-15 minutes until the sauce is thick, frequently stirring.  Add the cheese and season, just before serving beat in the egg and yolk.

4.  Preheat the oven to 190°C/375°F/Gas mark 5.

5.  Wipe the aubergines with kitchen paper and put them onto oiled baking sheets and brush with olive oil.  Bake in the oven for 20 minutes until tender and slightly browned.  Reduce the oven temperature to 180°C/350°F/Gas mark 4.

6.  Oil a 30 x 20cm (12 x 8 in)or 25 x 25cm 10 x 10 in) ovenproof dish. Lay half the aubergine slices on the base, overlapping if necessary.  Spread over half the meat sauce on top.  Lay the remaining aubergine on top and add the remaining meat sauce.  Pour over all the white sauce and sprinkle with cheese and cinnamon.  Bake in the oven for 50-60 minutes until nicely browned.  Let the moussaka rest in the oven for 5 minutes before serving, enjoy!!

1 comment:

  1. Honestly I didn't know what musaka is by the time I didn't try it few years ago but you are right it is absolutely delicious and could not be compared with anything else.

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