by on April 15, 2012 » Add the first comment.
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mousakaMoussaka is kind of a lasagna casserole very popular in the Egyptian, Arabic, Greek and Turkish cultures.


For the Meat layer

  • 1 LB ground lamb
  • 1/2 LB ground beef
  • 1 tsp EVOO
  • 1 TBL butter
  • 1 medium sweet onion – chopped fine or minced
  • 2 cloves garlic – finely chopped or grated
  • 1 carrot – grated
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp thyme
  • 1/4 tsp coriander
  • 1 bay leaf
  • 2 TBL red wine
  • 1/4 C beef stock
  • 1 (16 oz) can whole San Marzano tomatoes – crushed
  • Kosher salt and ground black or white pepper to taste

Other Elements

  • 1 large eggplant – peeled and sliced into 1/2 inch thick slabs
  • 2 TBL grated Parmesan cheese – for bottom of pan

For the Bechemel Cheese Sauce

  • 2 TBL butter
  • 2 TBL flour
  • 1 C milk
  • 1/2 C plain yogurt
  • 2 TBL grated Parmesan cheese
  • 1 egg, beaten


This has a lot of steps, but is very straight-forward.  Don’t be put off by the complexity.  It is not.

  1. Preheat oven to 375º
  2. Brush your eggplant with EVOO, then put into your oven for 10-15 minutes to soften
    You can let this cook as your oven comes up to heat.  No need to preheat.
  3. Butter your baking dish and sprinkle 2 TBL of your Parmesan cheese (half) on the bottom
  4. Add half your chopped onion on top of that.
  5. Brown your ground lamb and beef while the eggplant is softening
  6. When browned, add the rest of your onion and carrot in with the meat
  7. In about 4 minutes, add your garlic in with the onion and cook another two minutes
  8. Add the rest of your dry spices, and then deglaze with red wine and beef stock
  9. Let it reduce for a few minutes, then add your crushed tomatoes and simmer 15-20 minutes.
  10. While this is simmering, layer your eggplant over top of the onion in your baking dish
  11. Start your bechemel in a small sauce pan by melting the butter over medium heat
  12. Add flour and cook till the flour starts to clump and brown
  13. Add milk slowly, whisking constantly until most of the clumps have been absorbed.
  14. Add the other half of your Parmesan cheese to the sauce and cook until it starts to bubble, then remove from heat
  15. Whisk together your yogurt and egg, then temper your milk into your yogurt.
  16. Spread your cooked meat over the eggplant
  17. Pour the cheese sauce over the meat.
  18. Bake at 350º until the cheese sauce begins to bubble and brown a little bit ( 30 – 40 minutes )
  19. Remove and let cool 5-10 minutes before cutting and serving.


Find more like this: Casseroles and Pan Dishes, World Cuisine

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