When it comes to traditional Greek cuisine, few dishes evoke the same warmth and heartiness as Moussaka. This exquisite casserole, known for its divine layers of flavor and texture, is a celebration of the Mediterranean’s finest ingredients. Often associated with family gatherings and festive occasions, this classic dish consists of tender eggplant, spiced meat, and creamy béchamel—a combination that is as comforting as it is delicious. If you’re looking to impress family and friends with a delightful culinary adventure, this Moussaka recipe featuring beef and lamb is the way to go.
Ingredients
For the Meat Filling:
1 lb ground beef
1 lb ground lamb
1 large onion, finely chopped
4 garlic cloves, minced
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
½ cup red wine (optional)
1 teaspoon dried oregano
1 teaspoon ground cinnamon
½ teaspoon allspice
Salt and pepper to taste
2 tablespoons olive oil
For the Eggplant:
2 large eggplants, sliced into ½inch rounds
Olive oil for brushing
Salt (for sweating the eggplants)
For the Béchamel Sauce:
4 tablespoons unsalted butter
1/3 cup allpurpose flour
4 cups whole milk (warmed)
2 large eggs
½ teaspoon nutmeg (freshly grated, if possible)
½ cup grated Parmesan cheese
Salt and pepper to taste
Instructions
Preparing the Eggplant:
1. Sweat the Eggplant: Begin by sprinkling the eggplant slices with salt and let them sit for 30 minutes to draw out moisture and bitterness. Rinse and pat them dry with paper towels.
2. Cook the Eggplant: Preheat the oven to 375°F (190°C). Place the eggplant slices on a lined baking tray, brush with olive oil on both sides, and roast for about 2530 minutes until golden and tender. Set aside.
Cooking the Meat Filling:
3. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 5 minutes).
4. Brown the Meat: Add the ground beef and lamb to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 8 minutes.
5. Add Tomatoes and Spices: Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, cinnamon, allspice, salt, and pepper. Allow the mixture to simmer for 2025 minutes until thickened.
Making the Béchamel Sauce:
6. Prepare the Sauce Base: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 12 minutes to form a roux, stirring continuously.
7. Add Milk: Gradually whisk in the warmed milk, ensuring no lumps form. Continue cooking until the sauce thickens (about 57 minutes).
8. Finish the Béchamel: Remove from heat and let cool slightly. Then whisk in the eggs, nutmeg, cheese, salt, and pepper until fully incorporated.
Assembling the Moussaka:
9. Layer the Ingredients: In a greased baking dish, layer half of the roasted eggplants. Spread half of the meat mixture on top, followed by another layer of eggplant and the remaining meat. Finish with the remaining eggplant slices on top.
10. Top with Béchamel: Pour the béchamel sauce evenly over the final layer of eggplant, smoothing it out with a spatula. Sprinkle with extra cheese if desired.
Baking:
11. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the Moussaka for about 4550 minutes, or until the top is golden brown and bubbling.
12. Cool and Serve: Allow the dish to cool for at least 20 minutes before slicing. This helps the layers set and makes for more beautiful servings. Serve warm, garnished with fresh parsley or a sprinkle of extra cheese.
Conclusion
Greek Moussaka with beef and lamb is a labor of love that promises to impress your guests with its rich flavors and hearty textures. Perfectly layered and comfortingly creamy, this dish is bound to become a favorite in your household. Whether you serve it for a family dinner or at a gathering, this Moussaka will surely transport you to the sunkissed shores of Greece, one delectable bite at a time. Bon appétit!