The Best Traditional Greek Moussaka Recipe | That Everyone Needs To Learn

🇬🇷 Elevated Traditional Greek Moussaka | Restaurant-Quality Greek Comfort Food

This is my take on a traditional Greek moussaka—keeping all the authentic flavours while elevating the technique for a truly restaurant-quality finish.

Layers of roasted potato and aubergine, a slow-simmered lamb & beef ragù infused with oregano, cinnamon and allspice, finished with a rich Kefalotyri béchamel that’s baked until beautifully golden.

If you’re looking to impress family or friends with an authentic Greek classic, this recipe is well worth the time.

👇 Ingredients

Potato & Aubergine Layer

* 2 large floury potatoes (450g / 1lb)
* 4 large aubergines (1.8kg / 4lb)
* 1 tbsp sea salt
* 80ml (⅓ cup) extra virgin olive oil
* 2 tsp fresh thyme
* Salt & black pepper

Lamb & Beef Ragù

* 500g (1.1lb) minced lamb
* 500g (1.1lb) minced beef
* 2 tbsp olive oil
* 1 large onion
* 4 garlic cloves
* 2 tbsp tomato purée
* 1 tbsp dried oregano
* 1 tsp ground allspice
* ¼ tsp nutmeg
* 150ml (⅔ cup) dry red wine
* 400g (14oz) crushed tomatoes
* 1 cinnamon stick
* 2 bay leaves
* 1 tsp honey
* 2 tbsp parsley
* Zest of ½ lemon
* Salt & pepper

Kefalotyri Béchamel

* 100g (7 tbsp) butter
* 100g (¾ cup) plain flour
* 1 litre (4 cups) whole milk
* 100g (3½oz) grated Kefalotyri
* 2 egg yolks
* Nutmeg
* White pepper
* Salt

Assembly

* 50g (½ cup) fine breadcrumbs
* 50g (½ cup) grated Kefalotyri
* Fresh nutmeg

👨‍🍳 Method
Follow along with the video for the full step-by-step process, or get the detailed recipe from my bio!

⭐ Chef’s Tip
Making the ragù a day ahead gives an even deeper flavour and makes the finished moussaka much easier to slice.

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