Greek Moussaka

Greek moussaka ready to be served
Greek moussaka is the perfect dish if you have leftover lamb meat.

This Easter we had some nice slow roasted lamb legs, but as usual, there was too much meat for us to eat all at once. The next day we had a whole roasted front leg in the fridge. We decided to try this wonderful Greek recipe which is usually done from minced lamb meat, but with little time browsing some recipes we found out that moussaka actually is quite common food when there’s leftover lamb. Perfect!

This recipe combines Mediterranean spices such as cinnamon, oregano and mint. The sauce is made of reduced red wine. You cannot go wrong with this combination.

Ingredients for Moussaka for 4 Servings

  • 3-4 medium size aubergines – berejenas
  • potatoes or sweet potatoes (optional) – patatas o batatas
  • olive oil – aceite de olive
  • a pinch of sea salt – sal marina

Cut aubergines into 1 cm (0.4″) slices lengthwise. Brush lightly with olive oil and season with salt. Place on a baking tray and cook in 175 ºC (350 ºF) oven for 25 minutes. If you are using potatoes or sweet potatoes, too, cut them into 0,5 cm (0.2″) slices.

Ingredients for Lamb Sauce for the Moussaka

  • A splash of olive oil – aceite oliva
  • 1 large onion – cebolla grande
  • 4 cloves of garlic – dientes de ajo
  • 3 dl (1.5 cups) of red wine – vino tinto
  • 1 dl (0.5 cups) of tomato purée – tomate doble concentrado
  • 0,5 kg (1 lbs.) of chopped lamb meat (or minced) – carne de cordero picado
  • 2 teaspoons of dried oregano – orégano
  • 2 teaspoons of cinnamon powder – canela
  • sea salt to taste – sal marina
  • ground black pepper – pimienta negra
  • a small punch of fresh parsley – perjil
  • a small punch of fresh mint – menta o hierbuena

Chop onion and garlic cloves finely. Soften in a large pan in olive oil. Add tomato purée and red wine and bring to boil. Add chopped lamb meat and bring to boil again. Lower the heat and let the mixture simmer slowly. Season with oregano, cinnamon, salt and pepper. Let the sauce simmer for half an hour until most of the liquid has evaporated. Add chopped parsley and mint just before the sauce is ready to be added to the moussaka.

Ingredients for Bechamel Sauce for the Moussaka

  • 0,5 l (2.5 cups) of milk – leche
  • 60 g of butter – mantequilla
  • 60 g of all purpose flour – harina de trigo
  • 50 g grated parmesan cheese – queso parmesano
  • a pinch of sea salt – sal marina

While the lamb sauce is reducing prepare the first layer of aubergines and potatoes in the base of an oven dish.

Melt the butter in a small sauce pan and add flour. Stir until it’s even. First add 1/2 of the milk and bring to boil while whisking continuously. When the sauce begins to boil again add the other half of the milk while whisking. When the sauce begins to thicken add parmesan cheese and season with salt. The sauce becomes lumpy very easily so whisk constantly.

Construct the moussaka by adding meat sauce on top of the aubergines. Add bechamel sauce on top of that and add a new layer. Depending on the size of the oven dish you can make 2-4 layers. Leave some bechamel sauce to make nice surface.

Bake in 175 ºC (350 ºF) oven for 1 hour. Let moussaka rest for 15 minutes before serving.

¡Buen provecho!

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Greek Moussaka
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One thought on “Greek Moussaka

  1. This was excellent! Thank you for detailing all the parts and ingredients. We used leftover lamb and I’ll make it again next time I get the chance.

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