About the dish
Moussaka is a layered bake known throughout Greece, Cyprus and the Balkans, though it looks a little different in each country. The Greek version is slices of fried or baked aubergine, minced lamb or beef braised with tomatoes, onion, wine and cinnamon, and a thick, golden layer of béchamel. It was popularised in this form in the first half of the 20th century by the Greek chef Nikolaos Tselementes. In Bulgaria, Serbia and North Macedonia moussaka is mainly a bake of potatoes and minced meat topped with eggs beaten with yoghurt or milk. Everywhere it is a family lunch dish that needs to rest a while before it is cut.
Main ingredients
- aubergines
- minced lamb or beef
- tomatoes
- onion
- cinnamon
- béchamel
- kefalotyri or Parmesan cheese
Bulgaria: In Bulgaria, мусака is made with potatoes and minced meat under a yoghurt and egg topping.
Cyprus: In Cyprus it is made much as in Greece, often with potatoes and courgettes added.
Greece: Greek moussaka means aubergines, meat in a cinnamon-scented tomato sauce and a thick layer of béchamel.
North Macedonia: In North Macedonia it is a bake of potatoes and minced meat, an everyday home dish.
Serbia: In Serbia the favourite is potato moussaka with meat, topped with eggs beaten with milk.
More: Wikipedia (pl) Wikipedia (en)
