Moussaka is a traditional dish popular in Greece and the Balkans, as well as in the Middle East. It’s a hearty casserole with layers of ingredients, often including eggplant (aubergine), ground meat, and a creamy béchamel sauce. Here’s an overview of its components and how it’s typically prepared:

Key Ingredients

  1. Vegetables:
    • Eggplant (sliced and pre-cooked to remove bitterness and excess moisture)
    • Optional: Potatoes or zucchini (often added for additional layers)
  2. Meat Sauce:
    • Ground lamb or beef
    • Onion, garlic, and tomatoes
    • Spices: cinnamon, allspice, or nutmeg (common in Greek-style moussaka)
  3. Béchamel Sauce:
    • Butter, flour, and milk
    • Egg yolks (to thicken and enrich the sauce)
    • Nutmeg for flavor
  4. Cheese (optional): Grated Parmesan, Pecorino, or Kefalotyri.

Steps to Prepare

  1. Prepare the Vegetables:
    • Slice the eggplants (and potatoes if using), sprinkle with salt, and let them sit to draw out moisture. Rinse and dry, then fry, bake, or grill until tender.
  2. Make the Meat Sauce:
    • Sauté onions and garlic, then add ground meat and brown it. Mix in tomato sauce or paste, spices, and seasonings. Simmer until thickened.
  3. Make the Béchamel Sauce:
    • Melt butter, stir in flour to form a roux, and gradually whisk in warm milk. Let it thicken, then stir in the egg yolks and season with nutmeg.
  4. Assemble the Layers:
    • In a greased baking dish, layer the eggplant, meat sauce, and optionally potatoes or zucchini. Pour the béchamel sauce on top, ensuring even coverage.
  5. Bake:
    • Bake at 375°F (190°C) for 45 minutes to an hour, until the top is golden and bubbling.
  6. Cool and Serve:
    • Let it sit for 10–15 minutes before cutting into slices to help it set.

Moussaka is rich and flavorful, perfect for family meals or festive occasions. 

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