Greek Moussaka

**Greek Moussaka Recipe: A Classic Comfort Food**

Greek Moussaka is one of those dishes that embodies the essence of Mediterranean comfort food. With its layers of rich, savory ingredients, this iconic dish is a true crowd-pleaser, and once you try it, you’ll understand why it’s a staple of Greek cuisine. Hearty, flavorful, and filling, Moussaka brings together a symphony of eggplant, minced meat, and a creamy béchamel sauce that makes every bite indulgent and satisfying.

Whether you’re hosting a dinner party or enjoying a family meal, Greek Moussaka will impress with its depth of flavor and timeless appeal. Let’s dive into how you can recreate this delicious dish in your own kitchen!

### What is Greek Moussaka?

Moussaka is a layered casserole that typically includes sautéed eggplant, a rich meat sauce, and a creamy béchamel topping. The dish is often baked until golden and bubbling, creating a beautiful, savory masterpiece. Think of it as a Mediterranean version of lasagna, but with eggplant standing in for pasta and a velvety, indulgent béchamel replacing ricotta or mozzarella.

While there are many variations of Moussaka throughout the Mediterranean and Middle East, the Greek version is perhaps the most famous. It traditionally features a base of eggplant and a meat sauce made from ground lamb or beef, though ground pork or veal can also be used. The béchamel sauce, made with butter, flour, milk, and egg yolks, is what gives this dish its signature smooth, creamy top.

### Ingredients for Greek Moussaka

#### For the Eggplant:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– Olive oil (for brushing)
– Salt (for drawing out moisture)

#### For the Meat Sauce:
– 1 lb (450g) ground beef or lamb (or a combination of both)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 2 tablespoons tomato paste
– 1/4 cup red wine (optional but adds depth)
– 1 teaspoon ground cinnamon
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Olive oil (for sautéing)

#### For the Béchamel Sauce:
– 4 tablespoons butter
– 1/4 cup all-purpose flour
– 2 cups milk (whole milk is preferred for creaminess)
– 1/4 teaspoon ground nutmeg
– 1/2 cup grated Parmesan cheese
– 1 egg yolk
– Salt and pepper to taste

For Assembly:
– Extra grated Parmesan or kefalotyri cheese (optional for topping)

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends