MOUSSAKA || Greek Lasagna

Somewhat similar to an Italian lasagna, this dish layers eggplant, a meat sauce, béchamel, and cheese to create the most comforting warm dish.

Though associated largely with Greece, there are many versions in different countries across the continent. Some versions use potatoes, some include eggs, but all of them are delicious.

Full recipe can be found here: https://anasofiafehn.substack.com/p/moussaka

Ingredients
For the eggplant layer:
2 eggplantsKosher saltOil for pan-frying

For the meat sauce:
2 tablespoons olive oil1 yellow onion2 garlic cloves1 lb ground lamb (or beef, or a mix of both)2 tablespoons tomato paste½ cup dry red wine1½ cups passata (or one 14 oz can crushed tomatoes)½-1 teaspoon ground cinnamon½-1 teaspoon dried oregano1 bay leaf

For the béchamel:
4 tablespoons butter4 tablespoons all-purpose flour3 cups whole milkKosher salt and white pepperA small pinch of ground nutmeg½ cup finely grated Parmesan or kefalotyri cheese2 egg yolks

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[Music] Welcome back to my kitchen. Today we are making musaka. Now musaka is a dish that is very similar to an Italian lasagna, but at its core are eggplants. So it’s eggplants, ground lamb, and a beautiful bashimal sauce. Let’s get into it. Starting off with our eggplant, you’re going to take off the top, the bottom, and then cut them into long strips. [Music] very important you salt your eggplant. If you have a lot of moisture, you need to get out of the eggplant. [Music] [Music] We’re just going to set these aside and get started on the next step. But about 15 minutes or so. Now, we start with an onion. We’re just going to dice this. [Music] [Music] Now, one of my favorite things in the world, garlic. You want to smash, peel, and thinly slice or mince it. Getting into the cooking, we are adding extra virgin olive oil and onions. Sautéing that for a bit and then adding garlic. Now you go in with the meat. You can either use beef or lamb or a combination of both. At this stage, I am adding salt and some freshly cracked black pepper. You want to make sure that you really let the meat brown, develop a fond on the bottom. That’s all the flavor. So, patience. Now, adding about a tablespoon of tomato paste that we’re going to want to really cook down. Optionally, at this stage, you can delaze with half a cup of red wine. Now tomatoes. I used a combination of whole peeled tomatoes slightly crushed and pata. My camera missed some of the spices. So in total you use oregano, cinnamon, allspice, salt, black pepper, and a bay leaf. While that simmers for about 30 minutes, I like to get to work on the eggplant. They get a nice shallow fry until golden brown. Finally, the bashamel. In a saucepan, add your butter. Once that is melted, whisk in your flour and combine until it’s nice and smooth. Now, slowly whisk in warm milk and keep stirring until thickened. Remove from the heat. Seasoned with salt, pepper, and nutmeg. And then add in some beautiful cheese. Now add in two egg yolks and combine. Now in a baking dish, we layer. Starting with eggplant, followed by meat sauce. More eggplant. More meat sauce [Music] and some very thick delicious bashimal. [Music] [Music] [Music] [Music] I’m hot. Oh, it’s really good. This is the final result. It is so good. Cheesy, warm, delicious. Uh, if you make this, comment below. Let me know what you think. And I’ll see you in the next video.