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Moussaka

Name: Moussaka
Total time: 162 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 aubergines; 350g lamb mince; 250g potatoes; 1 tin tinned tomatoes; 1 onion; 3 garlic cloves; 2 tbsp olive oil; 30g butter; 30g plain flour; 350ml whole milk; 1 eggs; 40g feta; 1 tsp cinnamon and oregano; to taste salt and pepper

Also known as μουσακάς · musaka · mousaka · moussakas

Layers of fried aubergine and spiced beef under a thick béchamel lid, baked and cut as a standing slice. Cinnamon hums beneath.

Mediterraneanlunchdinner

Typical serving

580 kcal

usually 450–740 kcal

Typical nutrition for one serving
Protein	26 g
Carbs	38 g
Fat	36 g

Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.

Before you start

an oven
an oven dish about 20×30cm
an hour and a half from start to the table

52mhands on

1h 50munattended

2h 42mstart to finish

Ingredients

Serves 4 · dimmer marks are storecupboard

2aubergines
350glamb mince
250gpotatoes
1 tintinned tomatoes
1onion
3garlic cloves
2 tbspolive oil
30gbutter
30gplain flour
350mlwhole milk
1eggs
40gfeta
1 tspcinnamon and oregano
to tastesalt and pepper

Method

9 steps

chop · 8m
Aubergines into 1cm rounds and potatoes sliced the same thickness, so the two layers cook at the same rate.
rest · 20m walk away
Aubergine salted in a colander and left. It gives up water, and afterwards it takes up far less oil in the pan.
fry · 16m
Aubergine patted dry, then both it and the potato browned in batches in the oil and drained on paper.
fry · 10m
Lamb browned hard with the onion and garlic, then the cinnamon and oregano stirred in.
simmer · 25m walk away
Tomatoes in, and cooked until it is thick enough to hold the track of a spoon. A wet meat layer turns the whole tray to soup under the béchamel. Minced lamb is cooked right through well before this, with no pink left in it anywhere.
finish · 12m
Butter melted, flour stirred in for a minute, then the milk added a splash at a time and whisked until it coats the spoon. Off the heat before the egg and most of the feta go in, or the egg scrambles.
fold · 6m
Potato, then half the aubergine, then the lamb, then the rest of the aubergine. Béchamel poured over and pushed into the corners, last of the feta on top.
roast · 45m walk away
At 180°C until the top is set and browned and the edges are bubbling.
rest · 20m walk away
Twenty minutes out of the oven before it is cut. Straight from the heat it will not hold a slice.

Worth knowing

The béchamel crown is a 1920s addition by chef Tselementes, who gallicised Greek cooking — the dish is older, the lid is not.

More from the Mediterranean kitchen

Closest in calories

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620 kcal · 32g protein

Chicken souvlaki plate

520 kcal · 40g protein

Chicken gyros wrap

680 kcal · 34g protein

Spanakopita

460 kcal · 14g protein

Browse macros for every Mediterranean dish Foodakl can log: Iberian · Greek & Balkan

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