How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Traditional Lamb Moussaka?

You need 17 ingredients. The key ingredients include: 6 eggplants large, sea salt, olive oil, 4 onions mediums, chopped, and more.

Is Traditional Lamb Moussaka suitable as meat & poultry?

Yes, Traditional Lamb Moussaka falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Traditional Lamb Moussaka?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Traditional Lamb Moussaka Recipe

Name: Traditional Lamb Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggplants large; sea salt; olive oil; 4 onions mediums, chopped; 2 1/2 pounds ground beef or lamb; 3 cups canned tomatoes; 3 cloves garlic minced; 8 whole cloves; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 2 bay leaves; 1 cup kefalotyri cheese grated; 1 cup breadcrumbs; 1/2 cup dry red wine; 3 tablespoons tomato paste; freshly ground pepper; 6 cups bechamel sauce basic

1

Wash the eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut the eggplant lengthwise into 1/2-inch slices.

2

Put the slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry.

3

Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

4

For the meat sauce: Preheat the frying pan or skillet over low heat.

5

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Saute the onions with a wooden spoon until they are translucent, add the meat and continue to saute until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, wine, and tomato paste and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. If there is still liquid in the pan, continue to simmer uncovered until the mixture is as dry as possible, stirring to prevent sticking. When dry, remove the bay leaves and cinnamon stick (if used), and set sauce aside uncovered until ready to use.

6

While the sauce is simmering, make the basic bechamel, cover, and set aside.

7

Building the moussaka: Lightly oil the baking pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the bechamel sauce evenly over the top.

8

Bake at 350u00b0F (180u00b0C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

9

Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.

Traditional Lamb Moussaka

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