Frederic Melton
Moussaka is a Greek dish that is perfect for Sunday dinners or potlucks. It is a rich, savoury casserole made with ground beef or lamb, creamy béchamel, grilled eggplant, and potatoes. While there are many ways to prepare moussaka, the best way is to make it in steps, starting with the meat sauce. While the sauce is simmering, prepare the potatoes and eggplant. The béchamel sauce should be made last as it does not hold well. The béchamel sauce is then poured over the meat and vegetables and sprinkled with cheese before baking.
| Characteristics | Values |
|---|---|
| Cheese | Kefalotyri, mizithra, pecorino, farmer cheese, goat cheese, Romano, hard grating cheese |
| Meat | Lamb, beef |
| Vegetables | Eggplant, potatoes |
| Spices | Nutmeg, cinnamon, ginger, allspice, cayenne, oregano, paprika, pepper |
| Other ingredients | Béchamel sauce, eggs, olive oil, wine, tomato paste, onions, bell pepper, serrano, garlic, currants, mint |
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What You'll Learn
What type of cheese to use
Moussaka is a Greek dish consisting of layers of roasted eggplant, a rich sauce made with ground lamb or beef, and a creamy bechamel topping. The bechamel sauce is made by whisking together butter, flour, and milk, and then seasoning it with salt, pepper, and nutmeg. To make the sauce extra creamy, cheese is added, along with egg yolks.
There are many types of cheese that can be used in moussaka, and to be most authentic, it is recommended to use kefalotyri. Mizithra cheese is also a good option and is becoming increasingly available in supermarkets. If you can't find these cheeses, don't worry! Any hard grating cheese, such as pecorino or Romano, will work just fine.
For a truly decadent moussaka, you could even experiment with different types of cheese. For example, goat cheese or farmer cheese can add a tangy twist to the traditional bechamel sauce. If you're feeling creative, you could try mixing in some grated mozzarella or cheddar cheese for an extra cheesy moussaka.
No matter which cheese you choose, the key to a perfect moussaka is to whisk the bechamel sauce constantly while cooking it over low heat. This ensures a smooth and creamy sauce that will be the star of your dish.
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How to prepare the béchamel sauce
To prepare the béchamel sauce for moussaka, you will need butter, flour, milk, salt, pepper, nutmeg, bay leaf, egg yolks, and cheese. Some recipes also call for goat cheese and lemon zest.
First, melt the butter in a medium saucepan over medium heat. Next, add the flour and cook, whisking constantly, until the mixture is pale and smooth—this should take about two minutes. While still whisking, add the milk and bay leaf and continue cooking until the mixture thickens. Season with salt, pepper, and nutmeg, and discard the bay leaf. Let the sauce cool for five minutes.
In a separate bowl, whisk together the egg yolks, cheese, and lemon zest (if using). Then, whisk this mixture into the béchamel sauce until smooth.
It is important to note that béchamel sauce is best made last, as it does not hold well. Additionally, it should be cooked over low heat to prevent burning and sticking to the bottom of the pan.
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Preparing the eggplant
First, decide how you want to prepare your eggplant. There are several options, including grilling, roasting, or frying. Grilling or roasting the eggplant slices gives them a smoky flavour, while frying can make them crispy and golden. Choose the method that best suits your taste preference and cooking equipment.
If you choose to grill or roast the eggplant, preheat your grill or oven to a medium-high setting. Slice the eggplant into rounds or lengthwise slices, about 1/2-inch thick. Brush both sides of the slices with olive oil and season with salt and pepper. Place the slices on a baking sheet or grill rack and cook until tender and slightly charred, flipping once to ensure even cooking.
For frying, heat a generous amount of olive oil in a large skillet over medium-high heat. Slice the eggplant as mentioned above, or cut it into cubes if you prefer. Fry the eggplant slices or cubes in batches to avoid overcrowding the pan, flipping once, until golden brown and tender. Transfer the cooked eggplant to a paper towel-lined plate to absorb excess oil.
Once your eggplant is cooked, it's important to drain and dry it properly to prevent a watery casserole. Place the eggplant slices or cubes on a wire rack or paper towels to drain and pat them dry with additional paper towels. This step is crucial, especially if you plan to freeze your moussaka for later consumption.
Finally, you can begin assembling your moussaka. In a greased casserole dish, layer the eggplant with the other ingredients, such as potatoes, ground meat, and the creamy béchamel sauce. Follow your chosen recipe for specific assembly instructions and baking temperatures. Remember to let your moussaka cool down before serving; it is traditionally enjoyed warm or at room temperature.
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The meat sauce
Moussaka is a Greek dish that consists of layers of roasted eggplant, a rich and hearty meat sauce, and a creamy bechamel topping. The meat sauce is a key component of moussaka, and there are a few things to keep in mind when preparing it.
Firstly, the type of meat used can vary. Traditional Greek moussaka typically uses ground lamb or beef, but other recipes may use ground turkey or a combination of meats. The meat is usually browned and cooked with spices such as cinnamon, ginger, allspice, cayenne, salt, and pepper. Some recipes also include onions, bell peppers, garlic, and tomato paste for added flavour.
Secondly, the texture of the meat sauce is important. It should be thick and not too runny, as this can affect the final consistency of the moussaka. This can be achieved by cooking the meat and vegetables until most of the liquid is evaporated. Additionally, some recipes call for the addition of wine, which is cooked until it is almost completely evaporated, adding depth of flavour to the sauce.
The preparation of the meat sauce can be done in advance, as it can be cooled and refrigerated for up to three days before assembling the moussaka. This makes it a convenient option for those who want to prepare the dish ahead of time.
Finally, the seasoning of the meat sauce is crucial. It should be well-seasoned with salt and pepper to taste, and some recipes also include nutmeg, paprika, and oregano for added flavour. It is important to taste and adjust the seasoning as needed to ensure the sauce is flavourful and complements the other components of the moussaka.
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Reheating and storing moussaka
Moussaka is a Greek comfort food that combines sautéed eggplant, minced meat, and creamy béchamel sauce. It is a complex dish with layers of flavour and texture. The key to reheating moussaka successfully is to preserve the integrity of its layers and the subtlety of its spicing, ensuring that the eggplant remains tender and the béchamel sauce creamy.
The best way to reheat moussaka is in the oven at a moderate temperature of around 130-177°C/260-350°F for 20-45 minutes. Cover the dish with foil to prevent drying out and ensure even warming. You can also reheat moussaka in the microwave, but this may cause the béchamel sauce to separate, so it is important to use a low setting and heat the moussaka slowly and gently.
Leftover moussaka can be stored in the refrigerator for up to 3 days. To freeze leftover moussaka, wrap it whole or in individual portions, first in plastic wrap and then in foil, and store it in the freezer for up to three months. Thaw frozen moussaka in the refrigerator before reheating it in the oven or microwave.
When preparing moussaka, it is important to note that the béchamel sauce does not hold well and should be made last. The sauce should be cooked until it is thick and custard-like, as a thin sauce will soak into the meat layer.
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Frequently asked questions
Yes, cheese is used in moussaka.
Kefalotyri is the most authentic cheese to use, but mizithra, pecorino, or any hard grating cheese will also work.
Cheese is added to the béchamel sauce to enrich it.
Béchamel is a white sauce made with butter, flour, and milk. It is seasoned with nutmeg and salt and enriched with egg yolks and cheese.
Although cheese is a common ingredient in moussaka, it is possible to make it without cheese.
