Moussaka – Cypriot StyleCourse: All Recipes, Food
Moussaka is a usually a baked lamb and eggplant casserole covered with a thick layer of béchamel sauce and grated cheese that becomes crusty and golden brown when baked. It can be made with other ingredients besides lamb and eggplant, using beef, or vegetables such as zucchini or potatoes. Believed to be introduced to Greece via the Arabs who brought the eggplant to what is now modern day Turkey. The Arabs however, especially in Lebanon, think of it as a Greek dish. The most delicious version of Moussaka in my opinion is that created by the Cypriots – which is reflected in this recipe.
2 large Eggplant or zucchini, or a mixture of both (peeled and thinly sliced lengthwise)
2 large potatoes, peeled and sliced widthwise
1/2 cup olive oil
2 medium onions, thinly sliced
1lb ground beef, lamb or pork
2 large tomatoes, grated, or 14 oz canned tomatoes
1/2 tsp. ground cinnamon or a piece of cinnamon stick
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried oregano
1/2 cup red wine
- Cream Sauce
4 tbsp. butter
4 rounded tbsp. flour
Black Pepper to taste
4 cups boiling milk
1/4 cup of hard cheese grated (I like Asiago) for gratiné
- Preheat oven to 380 f
- In a 10″ baking dish, place a first layer of potatoes.
- Top with a layer of eggplant. (and zucchini if using)
- Spread ground meat mixture on top in a single layer.
- Cover with another layer of potatoes and a layer of eggplant/zucchini.
- Top with the white sauce and sprinkle with grated cheese.
- Bake for 50 minutes or until the surface is browned and crispy.
- Moussaka is a delicious alternative to lasagne and equally fattening. Don’t let the vegetables fool you.