Greek Moussaka with beef and lamb is a classic Mediterranean dish that brings together rich flavors and a satisfying layering of ingredients. This culinary masterpiece, often enjoyed in Greek households, features a combination of tender meats, silky béchamel sauce, and fragrant spices, all nestled between elegant layers of eggplant and potatoes.
Ingredients and Preparation
To prepare a delicious moussaka, you’ll need the following ingredients:
For the Meaty Filling:
1 pound ground beef
1 pound ground lamb
2 onions, finely chopped
3 garlic cloves, minced
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon cinnamon
1 teaspoon oregano
Salt and pepper to taste
Olive oil for cooking
For the Vegetables:
2 large eggplants, sliced into 1/2inch rounds
4 medium potatoes, peeled and sliced into 1/4inch rounds
For the Béchamel Sauce:
4 tablespoons butter
4 tablespoons allpurpose flour
2 cups milk
2 eggs
Nutmeg, salt, and pepper to taste
1/2 cup grated cheese (optional)
Steps to Make Moussaka
1. Prepare the Eggplant and Potatoes:
Sprinkle the eggplant with salt and let it sit for 30 minutes to draw out the bitterness. Rinse and pat dry. Sauté the eggplant in olive oil until browned. Boil or steam the sliced potatoes until slightly tender.
2. Cook the Meat Filling:
In a large skillet, heat olive oil and sauté the chopped onions until translucent. Add the minced garlic and cook until fragrant. Then add the beef and lamb, cooking until browned. Stir in the crushed tomatoes, tomato paste, and spices. Let this simmer for about 20 minutes until the flavors meld.
3. Make the Béchamel Sauce:
In a saucepan, melt the butter, then whisk in the flour to create a roux. Gradually add the milk while whisking. Cook until the sauce thickens. Remove from heat and let it cool slightly before whisking in the eggs, nutmeg, salt, and pepper. Optionally, add grated cheese for extra richness.
4. Layer the Moussaka:
In a baking dish, layer the sliced potatoes at the bottom, followed by a layer of sautéed eggplant, then spread the meat mixture evenly. Repeat layers until all the ingredients are used, finishing with a layer of eggplant. Pour the béchamel sauce over the top.
5. Bake:
Preheat the oven to 350°F (175°C) and bake the moussaka for about 4560 minutes, or until the top is golden brown and bubbling.
Serving Suggestions
Let the moussaka rest for at least 30 minutes before slicing. This allows the layers to firm up for cleaner serving. Pair it with a fresh Greek salad and a glass of Moët or retsina wine for an authentic experience.
Conclusion
Greek Moussaka with beef and lamb is not just a meal, but an experience that embodies the heart of Greek cuisine. The comforting flavors, rustic presentation, and hearty ingredients make it a perfect dish for family gatherings or special occasions. Dive into this Mediterranean delight and enjoy the rich culinary heritage that comes with every bite.