National Dish of Greece Moussaka

Servings 6 •
Categories Greece casserole eggplant Greece meat Moussaka national dish of Greece tomatoes

Ingredients

eggplants (cut into 1 cm slices)		2
minced lamb		1.6 lbs.
onion (peeled and chopped)		1
bay leaves		2
flour		1 tbsp.
Tomato puree		2 tbsps.
cinnamon stick		1
garlic cloves (crushed)		2
dried oregano		1 tsp.
dried mint		1 ½ tsp.
flaked sea salt		½ tsp.
can diced tomatoes (14 oz. Can)		1
red wine		7 fl. oz.
Olive oil		7 tbsps.
potato slices (cut 1 cm thick)		1 lb. 2 oz.
Black pepper

For the Béchamel Sauce

egg (beaten)		1
grated parmesan		1 oz.
grated nutmeg		1 tsp.
milk		14 fl. Oz.
butter		2 oz.
flour		2 oz.

Moussaka is a staple dish in Greece. It is a layered meat and eggplant casserole which is baked with a Béchamel sauce. Lamb meat is popularly used in this dish. Moussaka is typically prepared in urban households for special occasions. 

Directions for Preparing Moussaka

1. Season the eggplant slices with a sprinkle of salt and set aside
2. Saute the garlic and onions in a pot over medium-high heat, then add the lamb meat together with the oregano, mint, bay leaves and cinnamon
3. Mix well and cook for ten (0:10) minutes
4. Pour in the wine, add the salt and plenty of black pepper
5. Add the flour, tomatoes and tomato puree, then allow to simmer for thirty (0:30) minutes, stirring occasionally until the sauce thickens and the meat is tender
6. Season with additional salt and black pepper if needed
7. Rinse the eggplant slices in cold water, pat dry, and fry in oil, then set aside
8. Boil the potato slices for five (0:05) minutes, then rinse in cold water

For the Béchamel Sauce

1. Melt the butter in a saucepan and add the flour
2. Cook for a few minutes, then stir in the milk gradually
3. Add parmesan and grated nutmeg, then leave to simmer for five (0:05) minutes
4. Season with salt and black pepper
5. Turn off the heat and add the beaten egg
6. Cover with plastic wrap and set aside
7. Spoon one-third of the meat into a large casserole dish
8. Add one layer of the eggplant slices as well as one layer of the potato slices
9. Repeat to form two more layers and finish with the rest of the eggplant slices
10. Pour the béchamel sauce evenly over the dish then top with a grated parmesan
11. Preheat the oven for 356 degrees F, then bake the moussaka for forty-five (0:45) minutes until golden
12. Serve hot

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