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Delicious Greek Moussaka

Kitchen Spotlight Tender beef cooked to perfection.

Take a flavorful journey to Greece with this moussaka dish! It's more than just a meal—it's a blend of tradition, comfort, and deliciousness. Every layer tells a story of Greek flavors: soft, tender eggplants, spiced meat filling, and a velvety béchamel sauce tying it all together. A perfect dish to share and bring warmth to the table.
alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Thu, 20 Feb 2025 19:13:37 GMT
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Easy Homemade Greek Moussaka Save for Later
Easy Homemade Greek Moussaka | Tasteofsavor.com

Greek moussaka embodies the essence of Mediterranean cuisine with its generous layers of tender eggplant and aromatic spiced meat. This traditional recipe, passed down through generations of Greek families, creates a comforting dish that transports you straight to the sun-drenched tavernas of the Greek islands.

In my kitchen, moussaka has become our Sunday tradition. The children particularly enjoy scraping the crispy golden béchamel edges, while my husband can never resist a second helping.

Essential Ingredients and Their Secrets

  • Eggplants: Select firm, glossy ones with smooth, unblemished skin. Their natural bitterness diminishes after salting
  • Lamb: Choose ground meat with 15-20% fat content for best flavor. Beef works perfectly too
  • Cinnamon and paprika: These spices give moussaka its distinctive character. Cinnamon adds subtle sweetness while paprika provides depth
  • Kefalotyri cheese: Its sharp, salty flavor enriches the béchamel. Parmesan makes an excellent substitute
  • Nutmeg: Freshly grated, it delicately perfumes the béchamel and enhances the entire dish

Detailed Instructions

1. Preparing the Eggplant:
- Slice eggplants into 1cm rounds. Maintain uniform thickness for even cooking
- Layer on paper towels and generously salt. This crucial 30-minute step removes bitterness
- Rinse thoroughly under cold water, gently massaging each slice to remove salt
- Pat completely dry with paper towels. Well-dried eggplant absorbs less oil during cooking
2. Making the Meat Sauce:
- Sauté finely chopped onions in olive oil until translucent and lightly golden
- Add minced garlic and cook for one minute to release its aroma, avoiding burning
- Incorporate ground meat, breaking it up with a wooden spoon. Brown well to develop flavors
- Season with cinnamon, paprika, salt and pepper. Add spices now to bloom their flavors in oil
3. Creating Perfect Béchamel:
- Slowly melt butter over low heat. Gentle temperature prevents browning the roux
- Rain in flour while whisking vigorously. Mixture should be smooth with a nutty aroma
- Gradually pour in hot milk, whisking constantly. This prevents lumps
- Thicken until sauce coats the back of a spoon. Velvety consistency is key
4. Assembly and Baking:
- Generously butter your baking dish, especially the sides for easy serving
- Arrange first layer of eggplant slices, slightly overlapping
- Spread half the meat mixture, then repeat layers
- Pour béchamel evenly over top for uniform coverage

In my family, we've always preferred lamb for authentic flavor. My grandfather from Crete emphasized the importance of freshly ground cinnamon to elevate this traditional dish.

Moussaka is perfect for bringing family together. While preparation requires time and attention, it creates a warm atmosphere in the kitchen. The aromas during baking inevitably stir curiosity and appetite.

Traditional Greek Moussaka - Family Recipe Save for Later
Traditional Greek Moussaka - Family Recipe | Tasteofsavor.com

Ingredient selection is crucial for successful moussaka. Eggplants should be firm and shiny, indicating freshness. Whether using lamb or beef, have your butcher grind the meat fresh.

The béchamel, which crowns this dish, deserves special attention. Its texture must be thick enough to stay between layers while remaining creamy to provide moussaka's characteristic richness.

Moussaka is more than just a recipe - it's a culinary journey celebrating Mediterranean cuisine's richness. Each bite tells a story of family traditions and shared moments. With patience and love for cooking, you'll create this iconic dish that's sure to delight your guests.

Recipe Tips & Tricks

→ How can I make the eggplants turn out perfectly?
Make sure to salt them first to remove bitterness and soften the texture.
→ Is it possible to freeze moussaka?
Yes, it freezes well. Thaw it in the fridge and reheat in the oven.
→ How can I make this recipe gluten-free?
Replace regular flour with gluten-free flour for the béchamel and check all other ingredients.
→ What are some variations of moussaka?
You can swap lamb for beef or create a vegetarian version with lentils or veggies.
→ What's the trick to a smooth béchamel sauce?
Pour milk slowly while constantly whisking to keep it lump-free.

Authentic Moussaka

Traditional Greek moussaka with layers of eggplants, savory meat, and creamy béchamel sauce.

Prep Time
60 mins
Time at the Stove
45 mins
Total Time
105 mins
Recipe by: Alicia

Type of Dish: Beef

Skill Level: Weekend Project

Style of Cooking: Greek

Makes: 6 Feeds (1 tray of moussaka)

Good for: ~

Shopping List

→ Eggplants

Item 01 2 eggplants
Item 02 Salt (for drawing out moisture)
Item 03 Olive oil (for frying)

→ Meat Mixture

Item 04 500g ground lamb or beef
Item 05 2 onions
Item 06 2 garlic cloves
Item 07 400g canned crushed tomatoes
Item 08 1 tablespoon tomato paste
Item 09 1 teaspoon ground cinnamon
Item 10 1 teaspoon paprika
Item 11 Salt (to taste)
Item 12 Black pepper (to taste)

→ Creamy Sauce

Item 13 500ml milk
Item 14 100g butter
Item 15 50g flour
Item 16 A pinch of grated nutmeg
Item 17 1 egg
Item 18 100g shredded cheese (like kefalotyri or parmesan)

Let's Cook

Step 01

Set your oven to 200°C. Slice the eggplants into 1 cm thick rounds. Sprinkle some salt on top and leave them for 30 minutes to release water. Then, rinse with cold water and pat them dry.

Step 02

Warm up some olive oil in a pan. Cook the eggplant slices until golden on both sides. Let the pieces drain on paper towels afterward.

Step 03

Using the same pan, sauté chopped onions and garlic. Toss in the ground meat and cook until browned. Stir in the crushed tomatoes, tomato paste, cinnamon, paprika, plus salt and pepper. Simmer for 20 minutes.

Step 04

Melt the butter in a pot, then stir in the flour to form a paste. Gradually whisk in the milk, letting it thicken. Add a dash of nutmeg, salt, and pepper. Lastly, mix in a beaten egg and the shredded cheese.

Step 05

Grease a baking dish. Start with a layer of eggplants, followed by half the meat mixture. Repeat the layers and end with the remaining eggplants.

Step 06

Spread the béchamel sauce over the layered dish. Pop it in the oven for 40–45 minutes, or until the top looks golden and bubbly.

Step 07

Let the dish cool for a few minutes before serving, so the flavors meld nicely.

Cook's Tips

  1. A classic Greek comfort dish
  2. Great for prepping ahead of time
  3. Stores in the fridge for up to 2 days
  4. Perfect for get-togethers with loved ones

Kitchen Gear Needed

  • Oven
  • Baking dish
  • Frying pan
  • Saucepan
  • Paper towels
  • Whisk

Watch Out For

Your safety matters - check these important notes about ingredients
  • Contains dairy products
  • Contains eggs
  • May have gluten

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 420
  • Fat: 30 g
  • Carbs: 20 g
  • Protein: 25 g