Name: Easter Special: ~Greek Lamb Moussaka~, A Rich, Traditional Casserole
Total time: 95 min
Yield: 1
Cuisine: Greek
Ingredients: For the aubergine:; 2 Large aubergines, cut into medium slices; for brushing Olive oil; as required Salt; For the meat sauce:; 1-2 tbsp Olive Oil; 1 Onion, finely chopped; 2 Garlic cloves, minced; 500 g Lamb mince; 1-2 tbsp Tomato paste; 1½ tsp Oregano; ½ tsp Cinnamon; 1 tsp Fresh thyme leaves; 1 Bay leaf, large; 60 ml/ ¼ cup Red wine; ½ cup Lamb stock; 400 g Tomatoes, chopped and peeled; 1 tsp Sugar, optional; to taste Salt & black pepper; For the bechamel sauce:; 70 g Butter; 70 g Flour; 2½ cups Milk; ¼ tsp Nutmeg, freshly grated; 40 g Parmesan, grated; 1 Egg yolk (or whole egg); to taste White pepper & salt

Question 1

What is lamb moussaka made of?

Accepted Answer

A lamb moussaka is made of fried aubergines, a tomato-based minced meat sauce, and a thick bechamel sauce. The sauces and aubergines are cooked separately before being assembled in layers and baked.

Question 2

What kind of meat is in Greek moussaka?

Accepted Answer

Most versions of Greek moussaka use minced lamb with a base of aubergines. In some cases, a base of potatoes may be added to create a more layered dish. A vegan version replaces meat with mushrooms.

Question 3

Can you make Greek lamb moussaka for Easter?

Accepted Answer

Yes, Greek lamb moussaka is a fantastic, traditional, and hearty centrepiece for Easter dinner. However, it is best made ahead of time to allow for easier slicing and a deeper flavour.

Question 4

Is moussaka served hot or cold?

Accepted Answer

Though moussaka comes from the Greek 'mousakás', which means 'chilled', it is usually consumed at room temperature or slightly warm (not hot). However, the Arabic version of moussaka is eaten cold.