How to Make Moussaka

Moussaka is a traditional Greek and Turkish dish, combining eggplant and minced lamb topped with béchamel sauce. It is not difficult to make, but the preparation can take at least an hour. The following recipe serves up to 6 people.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Olive oil
• 1 large onion, finely chopped
• 675g (1.5 lb.) lamb mince
• 3 cloves garlic, chopped
• 1.25ml (1/4 tsp.) cinnamon
• 1.2ml (1/4 tsp.) allspice
• 2 400g (14 oz.) tins of chopped tomatoes
• 1 tbsp. thyme
• 2 tbsp. butter
• Milk
• Flour
• Bay leaf
• Whisk

1. Heat some olive oil in a pan and add the onions, frying them until they are soft.
2. In another frying pan, brown the lamb mince.
3. Drain the lamb of any excess fat and add it to the onions. Hold 1/4 of the onion in reserve for your sauce. Add the garlic.
4. Stir in the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme. De-glaze the pan with white wine. Reduce the heat and simmer for approximately 1 hour.
5. Sprinkle eggplant with salt and leave for 30 minutes.
6. Make the béchamel sauce. Simmer 1.5 cups of milk, 1/4 onion and 1 bay leaf over a low flame for 15 minutes. Discard the onion and bay leaf. In a separate pan, melt 2 tablespoons of butter. Stir in 2 tablespoons of flour. Cook uncovered for 2 to 3 minutes. Take the pan off the heat. Once the butter and flour mixture cools, gradually whisk in the warm milk. Return the mixture to the heat and whisk until the sauce thickens. Simmer for 5-8 minutes, and then add the grated cheese.
7. Once the white sauce cools, add the eggs.
8. Put the eggplant and lamb into a casserole dish with the béchamel sauce on top. Cook at 180C/350F/Gas4 for 50 minutes or until golden brown.