Moussaka
(Μουσακάς, Musaka)
Moussaka is one of the best known Greek dishes – a baked casserole consisting of ground lamb meat and layers of sliced eggplant, covered with a thick layer of bechamel sauce that gets golden and crusty as it bakes. The lamb is sometimes replaced with beef, while the eggplants might be replaced with zucchini or potatoes.
It is likely that moussaka has Middle-Eastern origins, and it was introduced when the Arabs brought the eggplant to Greece. Its Greek name mousakás is derived from the Turkish musakka, which came from the Arabic word musaqqa'ah, meaning chilled.
Moussaka is not an everyday dish–it is baked as a special treat for guests and family on festive days. An exotic version of lasagna, without the pasta, moussaka is exceptionally healthy due to the abundance of vegetables used in the dish. It is commonly cut into squares and served warm, not hot, as the dish needs some resting time in order to firm up.
Pairing tips
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Recipe variations
Traditional Greek Moussaka
READY IN 1h 30minAdapted from VisitGreece.gr, Greece's official tourism website, run by the Greek National Tourism Organisation, this recipe is a fail-proof way of preparing moussaka, the way it is done in Greek households. Although the recipe itself is described as seemingly complicated, the precisely described steps will make it an easy task even for culinary beginners. Interestingly enough, there are no suggestions on which meat to use, so the traditional choice would be lamb, with beef as the acceptable alternative. This moussaka can also be made only with potatoes, potatoes and eggplants or with eggplants, potatoes, and pumpkins.
Modern Style Greek Moussaka
READY IN 1h 30minThis recipe was published by a young and popular Greek chef Akis Petretzikis, who enriched the traditional eggplant variation with the addition of zucchini and potatoes. Being aware that the traditional Kefalotyri cheese used for topping might not be available to people outside Greece, he proposed to replace it with more widespread Italian Parmesan cheese. Also, Petretzikis suggests changing the minced lamb with ground beef, as the strong smell of the lamb might not appeal to everyone. It is often said that the Greek cuisine has four secrets: quality fresh ingredients, correct use of herbs and spices, the famous Greek olive oil and simplicity. Although this recipe might take some time and effort, the result is worth the trouble.
Moussaka Authentic recipe
Adapted from VisitGreece.gr, Greece's official tourism website, run by the Greek National Tourism Organisation, this recipe is a fail-proof way of preparing moussaka, the way it is done in Greek households. Although the recipe itself is described as seemingly complicated, the precisely described steps will make it an easy task even for culinary beginners. Interestingly enough, there are no suggestions on which meat to use, so the traditional choice would be lamb, with beef as the acceptable ... Read more
WHERE TO EAT The best Moussaka in the world (according to food experts)
"A fisherman's spaghetti, with big chunks of lobster, is a seafood specialty, but many of the mainstays are meat oriented, including (what some say is the island's best) moussaka and a succulent veal stifado, simmered with fresh local vegetables."
"I recommend the moussaka."
"A Greek food favorite from the Ottoman Empire, moussaka is like a Greek-style lasagna made from layers of eggplant, cheese, ground beef and a top coating of crispy bechamel. Yum."
"This is one Greek restaurant where you'll want to lick your plate instead of break it, with a signature lamb, eggplant and yogurt moussaka as rich as the Pacific Stock Exchange."
"Enjoy authentic Greek tastes, such as moussaka."
"Pleasant, cozy restaurant with delicious homely food. Here you can find all the local Greek dishes, including fantastic moussaka."
"I had never tried moussaka before, but this one from Arcadia (near the Acropolis) was incredible. Moussaka is typically layers of ground beef, eggplant, and béchamel, but this one was wrapped in eggplant and had chunks of lamb inside – hearty and delicious."
"To die for."
"It’s got a crunchy and soft, melt in your mouth taste. We know that real Greeks don’t eat moussaka very much so it’s a bit touristy to have it, yet still, it’s a fine example of the dish all the same. The dominant tastes, the cheese, the beef, the eggplant, all come through at the same time, which they should. The texture is varied, moist but firm and everything holds together well. I’m loving all the different tastes, flavours and smells of this meal. Crunchy, herby, saucy, fresh, each bite is delicious.”
