Moussaka -- the National Dish of Greece

Moussaka is the National Dish of Greece. t has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices (cinnamon, allspice, nutmeg and black pepper); and a top layer of Béchamel sauce or savoury custard. The composed dish is then layered into a pan and baked until the top layer is browned. Moussaka is usually served warm, not piping hot; if cut hot out of the oven, moussaka squares tend to slide apart and consequently the dish needs some resting time to firm up before serving.


Recipe of video below

eggplant,peeled in stripes 9
greek extra virgin olive oil to drizzle
salt and pepper to taste
Ground Beef Stew
greek extra virgin olive oil ¼ - ½ cup
spanish onion,small dice 1
water ¼ cup
ground beef 2 pounds (1 kg)
tomato paste 3 tablespoons
red wine ½ cup
tomato dice or puree 12 fluid ounces
bayleaf 1
powdered cinnamon to taste
nutmeg to taste
Fried potatoes
Idaho potatoes, peeled and cut 6
canola oil 2-3 cups
whole milk,warm 1½ quarts (1 ½ liters)
greek extra virgin olive oil 1 cup
flour,shifted 1 cup
eggs,beaten 2
nutmeg to taste
salt and pepper to taste

Read more at:




For the Eggplant --Preheat the oven at 350 F or 180 C
Lay eggplant on a sheet tray, drizzle with olive oil and season with s & p
Roast until golden brown, repeat the process. Reserve for assembly
For the ground beef stew, sauté in a rondo the onions in olive oil
Shock with the water, and allow to evaporate
Add the ground beef and work out any lumps
Add the tomato paste and work until thoroughly combined
Add wine and deglaze, reduce by half
Add the tomato puree and then a bayleaf, a cinnamon stick, nutmeg, s&p
Cook for 20 min until the ground beef is soft and the tomato sauce sweet. TASTE season if necessary, reserve for assembly
For the fried potatoes, heat the oil in frying pan.
In the meantime rinse already cut potatoes well and then pat them dry to remove excess water
Fry until golden brown or done when poked with a knife
Place on paper towel and season with salt and pepper. Reserve for assembly
For the béchamel in one pot warm the milk
In another pot add the oil, when hot add the flour by whisking together until a pale blond color, and toasty scent perfumes
Add to the milk the Roux slowly
Let it come to a boil and let it simmer until flour taste is not apparent and consistency is slightly thick.
Take off the fire and add the eggs, the cheese & season. Reserve for assembly
Assemble all the prepared ingredients as on video and bake at 350 F or 180 C for 40-50 min or until golden brown. Let it cool thoroughly and portion (2x5).

Bobby Flay Version ---Read more at:

see also ----

Videos Moussaka --( Left) Three Layer Version with Potatoe, (Right) with Eggplant and Zucchini

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