Mousakka - Recipe and History
A Famous Greek Dish but where did Mousakka Really Come From
Sep 26, 2008
No one seems to sure but it’s likely that the Greek moussaka is Arabian in its origins and related to the Levantine musakhkhan from which the word moussaka probably was derived.
Moussaka is a casserole of baked lamb and eggplant or aubergine covered with a lovely thick layer of bechamel sauce that, when baked, becomes golden and crusty. Other ingredients may be used such as beef or vegetables like courgettes or potatoes.
Moussaka is perhaps the best known of all the Greek dishes, appearing on menus throughout the world. The Greeks believed that moussaka was introduced to their country when the Arabs introduced the eggplant into Greece, although many Arabs think of it as a Greek dish.
Mousakka
Ingredients - serves 6-8 people
- 1 kg (2.2 lb.) medium eggplant or aubergine
- salt and pepper
- 1 medium onion, finely chopped
- 454 g (1 lb.) ground Lamb
- 250 ml (1 cup) white wine
- 3 tomatoes, peeled and chopped
- 750 ml (3 cups) béchamel sauce
- Chopped parsley
- 4 heaped tbsp. breadcrumbs
- 2 egg whites, lightly beaten + 2 egg yolks
- 250 ml (1 cup) grated cheese
- butter
- Olive oil for frying
- juice of one lemon
Method
- Slice the eggplant thinly; sprinkle with salt and pepper; then leave to rest one hour
- Cook the onion in butter; add the ground lamb and 4 tbsp. water
- Break the meat up with a fork as it cook
- Mix in the tomatoes, parsley, lemon juice and wine then season with salt and pepper
- Simmer covered for about 45 minutes
- Remove from the heat, add half the breadcrumbs and the egg whites and mix well
- While the meat is cooking, rinse the eggplant and place on paper towels
- Fry lightly in olive oil in a very hot skillet until the eggplant slices are golden on both sides
- Grease a 22 x 32 x 5 cm (9" x 13" x 2") baking dish, sprinkle in the remaining bread crumbs and line the bottom with half of the eggplant slices
- Cover with the meat and tomato mixture; top with the remaining eggplant slices.
- Mix the beaten egg yolks into the béchamel sauce, along with 160 ml (2/3 cup) of the grated cheese
- Spread the sauce over the eggplant and sprinkle with the remaining cheese. Bake in a moderate oven for 45 minutes or until golden and bubbly.
Serve with a fresh, crisp salad and warm fresh crusty bread - delicious as a main meal, part of a buffet of a supper dish.
