Layers of fried aubergine, courgette, and potatoes topped with spiced beef mince in tomato sauce and a thick golden bechamel crust, baked until bubbling.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large rectangular baking dish
Garnishes: fresh parsley
Accompaniments: village salad, crusty bread
Instructions
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1
Salt aubergine slices for 30 minutes, rinse and pat dry. Fry aubergine, potato, and courgette slices in olive oil until golden. Drain on paper towels.
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2
Brown minced beef with onions. Add crushed tomatoes, cinnamon, salt, and pepper. Simmer 20 minutes.
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3
Make bechamel: melt butter, whisk in flour, gradually add milk while stirring. Cook until thick. Remove from heat, stir in eggs and grated halloumi.
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4
Layer potatoes on the bottom of a greased baking dish, then courgettes, then meat sauce, then aubergines.
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5
Pour bechamel over the top, spreading evenly. Grate a little nutmeg on top.
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6
Bake at 180°C for 45-50 minutes until the top is deep golden brown. Rest 20 minutes before cutting.
Did You Know?
Cypriot moussaka uniquely includes courgettes in addition to aubergines, and uses grated halloumi in the bechamel — a detail not found in Greek versions.
Chef's Notes
Equipment Tips
- deep baking dish
- large frying pan
- saucepan
- whisk
Garnishing
fresh parsley
Accompaniments
village salad, crusty bread
The Story Behind Μουσακάς
While moussaka is shared across the Eastern Mediterranean, the Cypriot version is distinct in its triple-vegetable layering and the addition of halloumi to the bechamel. It is the quintessential Sunday dish, often prepared in enormous trays that feed extended families gathered after church.
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