Moussaka | How to make Moussaka

Moussaka is a traditional dish enjoyed in many countries in the Eastern Mediterranean and the Middle East, but it is most closely associated with Greek cuisine.
- The origins of moussaka can be traced back to the ancient civilizations of the Eastern Mediterranean. Early dish versions likely existed in the Byzantine Empire and the Arab world, where eggplants, tomatoes, and spices were common ingredients.
- The Ottoman Empire, which spanned a large portion of Southeastern Europe, Western Asia, and Northern Africa, played a significant role in the culinary exchange across these regions. The Ottomans introduced eggplants and tomatoes to the Balkans and Greece, which became fundamental ingredients in moussaka.
- The dish as we know it today was popularized in the early 20th century by Greek chef Nikolaos Tselementes. Tselementes, influenced by French cuisine, added a béchamel sauce to the traditional layered eggplant and meat dish. This adaptation became the definitive Greek version of moussaka.
- The classic Greek version consists of layers of sautéed eggplant, a meat sauce made from ground lamb or beef, and a creamy béchamel sauce on top. It is baked until golden and bubbly.
Turkish Musakka:
- In Turkey, musakka is typically made with sautéed eggplant, green peppers, tomatoes, onions, and minced meat. Unlike the Greek version, it does not usually include a béchamel sauce and is often served as a stew rather than a casserole.
- Variations in the Middle East can differ significantly. In some countries, moussaka is made with a base of chickpeas and tomatoes, without any meat or béchamel sauce, and is served cold as a mezze (appetizer).
- In the Balkans, moussaka might include layers of potatoes, zucchini, and eggplant. The meat sauce is usually made from ground pork or beef; some versions include a yogurt-based topping instead of béchamel.

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients

For the meat sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 500g ground lamb or beef
- 1 can (400g) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine - optional - I didn't use any
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 bay leaf

For the eggplant:
- 2 large eggplants, sliced into 1cm thick rounds
- Salt
- Olive oil for brushing

For the béchamel sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk, warmed
- 1/4 teaspoon ground nutmeg - I didn't use any
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 egg yolks - optional

Preheat your oven to 190°C (380°F)
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Cook 25 - 40 mins. Big difference in time - air fryer and oven -

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