An authentic Greek moussaka from Georgios Petretzikis, one of Greece’s best-loved chefs.
This classic Greek favourite is made with generous layers of potato, aubergine, and courgette, topped with a rich, gently spiced minced beef and tomato sauce and finished with a thick, creamy béchamel infused with Parmesan, baked until golden and set.
It is adaptable too. You can easily create a meat free version by replacing the beef with chickpeas and lentils.
It’s the kind of dish that fills the kitchen with wonderful aromas and brings everyone to the table — hearty, wholesome, and full of Greek flavour.
GREEK MOUSSAKA
Serves 8
For the vegetables:
3 potatoes, sliced into thin rounds
2 medium courgettes, sliced into thin rounds
2 aubergines, sliced into thin rounds
For the meat:
1 onion, diced
2 tablespoons olive oil, for sautéing
1 large clove of garlic, crushed
1 tablespoon thyme leaves
3 pinches granulated sugar
1/2 teaspoon cloves
1 level teaspoon cinnamon
1 tablespoon tomato paste
500 g minced beef or
250 g cooked green lentils and 300 g cooked chickpeas for veggie version
400 g canned chopped tomatoes
salt & pepper
1/2 bunch parsley, chopped
1/2 bunch basil, chopped
For the béchamel sauce:
100 g butter
100 g plain flour
750 ml whole milk
salt & pepper
1 pinch ground nutmeg
150 g parmesan cheese, grated
3 egg yolks
METHOD:
Preheat oven to 180°C / Gas 4.
Heat the sunflower oil a deep pan over high heat. Fry each vegetable separately until they have browned slightly, adding a little more oil if needed.
Remove each vegetable from the pan as they are cooked and drain in colanders lined with kitchen roll to remove as much oil as possible.
Set aside.
Place a large saucepan over a medium heat and add the olive oil.
Add the onion and garlic to the pan along with thyme, cloves, cinnamon and sugar. Sauté for a few minutes until the onion starts to soften.
Add the minced meat and break it up with a wooden spoon. Sauté until golden brown.
Add the tomato paste and sauté for another minute then add the chopped tomatoes along with the lentils and chickpeas if making the veggie version, lower heat and simmer for 5-10 minutes until the sauce thickens. Remove from heat, stir in the parsley and Season with salt and pepper and set aside.
Make the béchamel sauce by melting the butter in a medium saucepan over a medium heat. Mix in the flour to form a paste, lower the heat and cook for a minute, stirring.
Slowly add the milk in small batches while continuously whisking so that no lumps form. As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.
Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks to the sauce and mix thoroughly.
To assemble:
Spread the potatoes in the base of a 25×32 cm baking dish, cover with the aubergine slices and top with the courgettes. Season in between layers.
Add 2-3 tablespoons of béchamel sauce to the meat or lentil mixture and mix. Spread the meat or lentils and chickpeas over the vegetables.
Cover with the béchamel sauce, spreading it evenly and sprinkle with the remaining 50 g of grated parmesan.
Bake in the oven for 35-40 minutes, until heated through and the top is golden
When cooked, remove from oven and allow to cool a little before serving.
