Equally impressive, but more economical and lower in fat, is my meat-free vegetarian moussaka. Made with green lentils instead of lamb, it is earthy, nutty and wholesome. And, marginally faster to make!
Moussaka with potatoes
When we think ‘moussaka’, we think ‘Greece’. It is seen as the national dish after all! However, the widely recognized recipe was only popularized and adapted to more European tastes in Greece as recently as the 1920s. But Moussaka is actually ancient! The first version was recorded in a 13th century cookery book from Baghdad. This version of moussaka can still be found all around the Levant. In these warmer regions though, the recipe is pared back consisting only of the trademark eggplant slices and aromatic, meaty, tomatoe-y sauce (and most often eaten cold!). No potatoes and no béchamel sauce. Greek moussaka is a cozier recipe more suited to cooler climes. In the early 20th century, the hearty and filling potato layer was added, plus the comfort blanket bechamel topping. Now more familiar and palatable to Western tastes, moussaka was on the menu. Living in a country where the average summer temperature rarely strays beyond 21C (69F) and winter hovers around 5C (41F), I have only ever made Greek moussaka. It’s warming blend of cinnamon and allspice infused meat sauce, thick and creamy béchamel and satisfying potato and aubergine (eggplant) slices that heat you up from the inside out.
Serving suggestions
A Titanic meal of meat, vegetables and potatoes in one, leaves little room for accompaniments! But I will always serve this rich lamb moussaka with a green and leafy side salad. However, what better way to impress dinner party guests than with a table laden with a variety of temptations? If you are pulling out all the stops, add a pot of cool, creamy Greek tzatziki, flappy flatbreads, and a platter of feta and zucchini fritters.
Storage and leftovers
Greek moussaka is a gift from the gods themselves! Attempting the cooking task as a whole can seem like a Heraclean feat, but, for the time-short or anxious, this is a flexible wonder. All the components can be staggered in preparation; it’s a good freezer; and it can even be enjoyed cold! Hosting a dinner for more than 6 is a lot of work! And I don’t just mean in the kitchen. So, you can buy yourself time my making this lamb moussaka well ahead. Either the day before, just cover the assembled, unbaked dish and keep refrigerated. Or up to a month in advance; you can freeze the assembled moussaka either baked or unbaked. Then thaw in the fridge overnight and cook as per the original instructions.
More recipes to try
Truffle Aioli Muhammara Hot Crab and Roasted Corn Dip Whipped Feta Dip with Everything Bagel Seasoning
