Mousaka Traditional Dish of Greece-Mediterranean Cuisine

The Traditional Dish of Greece

Mousaka Traditional Dish of Greece is a dish that has been enjoyed by locals and tourists alike for many years. This hearty and flavourful casserole is made up of layers of eggplant, ground beef or lamb, and tomato sauce, with a creamy béchamel sauce topping. It is often served as a main course, accompanied by a fresh Greek salad and a glass of red wine.

Moussaka: A Dish with History and Tradition

Mousaka Traditional Dish of Greece is a dish that is steeped in history and tradition. It is believed to have originated in the Middle East and was brought to Greece during the Ottoman Empire. Over time, the recipe has evolved to

include more Mediterranean flavours, such as tomatoes and herbs.

Today, mousaka is a staple of Greek cuisine and can be found on the menu of almost every Greek restaurant. It is a dish that is loved by locals and tourists alike, and is often served at family gatherings and special occasions.

A Hearty And Filling Dish

One of the reasons why mousaka is so popular is because it is a hearty and filling dish that is perfect for colder weather. The layers of eggplant and meat provide a rich and satisfying flavour, while the béchamel sauce adds a touch of creaminess and indulgence.

Mousaka Can be Made With Meat or Without

Another reason why mousaka is so loved is because it is a versatile dish that can be adapted to suit different tastes and dietary requirements. For example, vegetarians can make a meat-free version of mousaka by using lentils or chickpeas instead of ground

beef or lamb. Similarly, those who are lactose intolerant can use a dairy-free béchamel sauce made with almond milk or soy milk.

Conclusion

In conclusion, Mousaka traditional dish of Greece is a delicious and traditional Greek dish that has stood the test of time. Its rich and hearty flavours, combined with its versatility and adaptability, make it a favorite among locals and visitors alike. Whether enjoyed at a fancy dinner party or a casual family gathering, mousaka is a dish that is sure to satisfy any appetite.

How to Make Mousaka

Ingredients

6 tbsp olive oil
3 medium aubergines cut into 5mm rounds
800g lamb mince
1 onion, finely chopped
2 fat garlic cloves, crushed
3 heaped tsp dried oregano
2 tsp ground cinnamon
2 bay leaves
200ml red wine
400g can chopped tomatoes
2 tbsp tomato purée
½ tbsp light brown soft sugar
550g Maris Piper potatoes, peeled and sliced into 5mm rounds

For the béchamel sauce

40g unsalted butter
40g plain flour
450ml whole milk
40g parmesan, finely grated
whole nutmeg, for grating
1 large egg plus 1 yolk, lightly beaten

Method

Heat a frying pan over high heat. Drizzle 4 tablespoons of olive oil over the aubergine slices. Fry them in batches for 5–7 minutes until they turn golden brown and start to soften. Add more oil if they look dry. Set the fried aubergine aside on a plate lined with kitchen paper.
In a large flameproof casserole dish or saucepan, heat 1 tablespoon of oil over medium-high heat. Add the lamb mince and cook it for 8–10 minutes, stirring often and breaking it up with a wooden spoon, until the meat browns deeply. Transfer the meat to a bowl.
Pour the remaining oil into the casserole. Add the chopped onion with a pinch of salt. Fry gently for 10–12 minutes until the onion softens and turns translucent. Add garlic, oregano, cinnamon, chilli, and the bay leaf. Stir for a minute. Return the lamb to the pan. Pour in the red wine, bring it to a boil, and reduce by half. Stir in the chopped tomatoes, tomato purée, brown sugar, and 200ml water. Season well. Simmer gently for 20 minutes, stirring occasionally, until the sauce thickens.
Preheat the oven to 200°C (180°C fan/gas 4). Boil sliced potatoes in salted water for 6 minutes. Drain and steam-dry them in a colander for 10 minutes.
In a saucepan, melt the butter. Stir in the flour and cook for 1 minute. Remove from heat. Gradually whisk in the milk until smooth. Return to the heat, simmer for 3 minutes. Whisk in parmesan, nutmeg, seasoning, a whole egg, and an extra yolk.
In a baking dish, layer one-third of the meat, half the aubergines, and half the potatoes. Repeat with the rest, then top with béchamel. Bake for 50 minutes until golden. Let it cool for 10 minutes before serving.

Recommended Wine for Mousaka Dish

Moussaka, a traditional Greek dish made with layers of eggplant, ground meat (usually lamb or beef), and béchamel sauce, pairs beautifully with wines that complement its rich, savoury, and slightly spiced flavours. Here are some excellent wine recommendations:

Red Wines

Xinomavro (Greek Wine)

A Greek red wine with medium body, firm tannins, and flavours of red fruits and dried herbs that enhance the moussaka’s spiced meat and tomato-based flavours.