The history

Would you stay at home and cook for 3 hours when your home looks like this? I wouldn’t, but apparently, the Greek do.
The word moussaka comes from the Arabic word musaqqa‘ah which means “chilled”. You’re maybe wondering why a traditional Greek dish would be based on something Arabic but it’s not really that old when you dig deeper. The modern version of it was described in the 1920s by one of Greece’s most famous chefs, Tselementes.

Don’t worry, it still tastes awesome.

The recipe

Print Recipe
Moussaka
Course Main Dish
Cuisine Greek
Prep Time 15 minutes
Cook Time 3 hours
Passive Time 15 minutes
Servings
people
Ingredients
  • 2 large eggplants
  • 2 large potatoes
  • 500 grams lamb minced
  • 2 onions
  • 3 cloves of garlic minced
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 egg beaten
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • butter for greasing your baking dish
Course Main Dish
Cuisine Greek
Prep Time 15 minutes
Cook Time 3 hours
Passive Time 15 minutes
Servings
people
Ingredients
  • 2 large eggplants
  • 2 large potatoes
  • 500 grams lamb minced
  • 2 onions
  • 3 cloves of garlic minced
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 egg beaten
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • butter for greasing your baking dish

Instructions on how to make moussaka

Opaaa, you’re in for some work. Dice the onion and garlic. Heat the oil in a large pan, add the meat and the diced veggies. Brown it and fry until the onions are soft, then add all the seasonings, the wine, and tomatoes. Bring to a boil and then simmer until almost no liquid is left. You’re doing this so that you don’t get a soggy moussaka. Once the sauce is cooled, add the beaten egg to it.

While you’re waiting for the sauce to cool, you can go ahead and cut the potatoes into round slices and boil them for around 5 minutes. Drain them and add cold water so they stop cooking. Get the eggplants, slice them just like you did with the potatoes and put them on a paper towel. Add some salt and leave them to stand for around 20 minutes so you can get the moisture out of them.

Not done yet. You probably said screw this and got a kebab instead but I’ll continue because I’m a nice guy. Take the eggplant slices and lightly fry them until browned on each side. Cover again with a paper towel to get out the moisture.

Grease a casserole or baking dish with butter and start layering. This is exactly like a Greek lasagna – it’s made of layers. So, make a layer of potatoes, then another one of eggplants. Now add the meat sauce and cover it with another layer of eggplants. Finally, you’ll need to make some bechamel sauce to add on top. If you don’t know how, here’s a quick how to.

Once everything is nice and assembled, preheat the oven to 175 degrees (Celsius) or 350 (Fahrenheit) and bake for 60 minutes. Once the bechamel on top looks done, take the tray out and leave to stand for 15 minutes so that the sauce gets absorbed. Holy moussaka we’re done!

Listen to this while cooking – you’ll probably have to put it on repeat for 3 hours.

Enjoy.