World Flavors Cookbook

Moussaka

Greece's most iconic baked dish — layers of silky eggplant, seasoned ground lamb, and a thick, golden béchamel crust. The crown jewel of Greek home cooking.

Cuisine: Greece

Ingredients

• 3 large eggplants, sliced and salted
• 500g ground lamb
• 1 onion, diced
• 400g crushed tomatoes
• Cinnamon, allspice, nutmeg
• 600ml whole milk, 60g butter, 60g flour (for béchamel)
• 2 egg yolks, grated kefalotyri cheese

Instructions

1. Salt and fry or grill eggplant slices until golden.
2. Brown lamb with onion, add tomatoes, cinnamon, and allspice. Simmer 20 minutes.
3. Make béchamel: melt butter, add flour, whisk in milk, add nutmeg and egg yolks.
4. Layer in a deep baking dish: eggplant, meat sauce, eggplant, meat sauce, béchamel.
5. Sprinkle cheese on top. Bake at 180°C for 45–50 minutes until golden.
6. Rest 20 minutes before cutting for clean slices.