Moussaka is much more than just a dish; it’s a veritable gastronomic epic, rooted in the deep history of Greece. Imagine for a moment the delicious layering of perfectly roasted aubergines, expertly spiced meat and a creamy layer of béchamel sauce baked in the oven. Each bite is a harmonious blend of textures and flavours that instantly transports you to the sun-drenched lands of the Mediterranean basin.
Recipe for traditional Greek Moussaka
Ingredients
- Aubergines: 3 large, sliced into 1 cm-thick rings
- Olive oil: for frying
- Minced meat: 500 g beef or lamb
- Onion: 1 large, chopped
- Garlic: 2 cloves, minced
- Peeled tomatoes: 400 g, crushed
- Red wine: 125 ml
- Cinnamon powder: 1 teaspoon
- Béchamel
- Butter: 75 g
- Flour: 75 g
- Hot milk: 500 ml
- Nutmeg: grated, to taste
- Parmesan cheese: 100 g, grated
- Salt and pepper: to taste
Preparation :
- Preparing the aubergines: Season the aubergine slices with salt and leave to drain for 30 minutes. Pat dry with kitchen roll, then fry in olive oil until golden. Set aside on kitchen paper.
- Preparing the meat: In a large frying pan, fry the onion and garlic in a little oil until translucent. Add the minced meat and brown. Add the tomatoes, wine, cinnamon, salt and pepper. Simmer over a low heat for around 30 minutes until the sauce thickens.
- Béchamel sauce: Melt the butter in a saucepan. Add the flour and stir for about a minute. Gradually pour in the hot milk, stirring constantly to avoid lumps. Continue until the sauce thickens. Add the nutmeg and season with salt and pepper.
- Assembly: In a gratin dish, place a layer of aubergines, then a layer of meat, and repeat. Finish with a layer of aubergines and pour the béchamel sauce over the top. Sprinkle with Parmesan.
- Cooking: Preheat the oven to 180°C and bake the moussaka for around 45 minutes, until the top is golden and bubbling.
Nutritional values (approximate per portion)
- Calories: 550 kcal
- Protein: 25 g
- Fat: 35 g
- Carbohydrates: 35 g
The History of Moussaka
Moussaka, as we know it today, has its origins in the Ottoman kitchens of the Middle East and was perfected in Greece, where it was embellished with the addition of béchamel sauce. The dish became an emblem of New Hellenic cuisine in the 20th century thanks to chef Nicholas Tselementes, who introduced béchamel sauce to his recipe. Since then, it continues to be a Greek national pride and an international favourite for those looking to explore Greece’s rich culinary tapestry.
This traditional moussaka recipe is a tribute to all the flavours and techniques that make Mediterranean cuisine one of the most popular in the world. Bon appétit and enjoy your journey through the culinary history of Greece!
