Authentic Cypriot Moussaka
Learn how to make traditional Authentic Cypriot Moussaka, a hearty casserole with layers of eggplant, potatoes, minced meat, and a luscious béchamel sauce. Delight in layers of roasted vegetables, rich meat sauce, and creamy béchamel with this Authentic Cypriot Moussaka recipe.
Simple & Professional Tasty Recipes
Ingredients for 6 – 8 Servings
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For the Meat Sauce:
500g minced lamb or beef
1 large onion, finely chopped
2 cloves garlic, minced
400g canned tomatoes, chopped
2 tbsp tomato paste
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp sugar
Salt and pepper to taste
2 tbsp olive oil
For the Vegetable Layers:
2 large eggplants, sliced
2 large potatoes, peeled and sliced
2 zucchinis, sliced
Olive oil for frying
For the Béchamel Sauce:
500ml milk
50g butter
50g flour
2 egg yolks
50g grated cheese (Kefalotyri or Parmesan)
Pinch of nutmeg
Salt and pepper to taste
Total Time
Goes Great with
Method
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- Prepare the Vegetables:
- Preheat the oven to 180°C. Lightly salt the eggplant slices and let them rest for 30 minutes to remove any bitterness. Rinse and pat them dry.
- Heat olive oil in a frying pan and lightly fry the potato, zucchini, and eggplant slices until golden. Drain on paper towels and set aside.
- Make the Meat Sauce:
- Heat olive oil in a pan over medium heat. Sauté the onion and garlic until soft. Add the minced meat and cook until browned.
- Stir in the canned tomatoes, tomato paste, cinnamon, allspice, sugar, salt, and pepper. Simmer for 20 minutes, stirring occasionally, until the sauce thickens. Set aside.
- Prepare the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually add the milk, whisking continuously until the sauce thickens.
- Remove from heat, then whisk in the egg yolks, grated cheese, nutmeg, salt, and pepper. Set aside.
- Assemble the Moussaka:
- In a baking dish, layer half of the potatoes, then half of the eggplants and zucchinis. Spread the meat sauce over the vegetables.
- Add another layer of the remaining potatoes, eggplants, and zucchinis. Pour the béchamel sauce over the top, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, until the top is golden and bubbling. Let it cool slightly before serving.
Pro Tips- For a lighter version, roast the vegetables instead of frying them.
- Add a pinch of cinnamon and nutmeg to the meat sauce for a deeper flavour.
- Allow the Moussaka to rest for 15 minutes before serving to make slicing easier.
- You can prepare and bake the Moussaka the day before your guests arrive. So your kitchen is clean and you just reheat the Moussaka in the oven, enjoy your guests
- Prepare the Vegetables:
Notes
Kefalotyri is a hard, salty cheese made from sheep’s milk, goat’s milk, or a mixture of both. It’s a traditional Greek and Cypriot cheese that has a firm texture and a sharp, tangy flavor. Because of its hard texture and rich flavor, it’s often used grated over dishes like pasta or baked into recipes like Moussaka. It can also be sliced and fried to make Saganaki cheese or served on a cheese platter with olives and bread.
Where to Buy Kefalotyri:
- Greek or Mediterranean Specialty Stores: Local Greek, Mediterranean, or Middle Eastern grocery stores are often the best places to find Kefalotyri cheese. They typically carry a variety of imported cheeses, including Kefalotyri.
- Online Retailers: You can purchase Kefalotyri from several online retailers that specialise in Mediterranean or Greek foods, such as:
- Greek Food Shops (like greekmarket.com or igourmet.com)
- Specialty cheese shops online
- Supermarkets with International Sections: Some large supermarkets, especially those with well-stocked international or gourmet sections, may carry Kefalotyri. Check in the specialty cheese section.
- Farmers’ Markets or Artisan Cheese Shops: Some local farmers’ markets or artisan cheese shops may carry Kefalotyri, particularly in areas with a sizeable Greek or Mediterranean community.
Goes Great with
2 hours
