Moussaka - A Classic Greek Lamb Recipe | Greedy Gourmet

Question 1

What’s the best cheese to use with moussaka?

Accepted Answer

To really complement the flavour of the minced lamb, a sheep’s cheese will work wonders. Something like kefalotiri, which is a 100% sheep’s cheese, or kasseri or haloumi, which are a blend of sheep’s and goat’s cheese, would be ideal.

If you prefer your cheese with a bit more of a deep, salty taste, a strong extra mature cheddar would also be a good option for this Greek moussaka dish.

Question 2

How do you cut aubergine for moussaka?

Accepted Answer

When making a moussaka, you want the vegetable layer to be thick enough to act as a base, but not too thick to dominate the taste of the moussaka.

So, chop your aubergines and potatoes at a thickness of about 1cm or ½ inch.

Question 3

What’s the best way to cook aubergines?

Accepted Answer

If you’ve ever cooked a recipe with aubergines, you’ll know that they act like a sponge. This can be a problem when cooking them with oil, which is why it’s always a good idea to brush them with oil to make sure you get a thin layer.

My method is to roast them, rather than fry them. This is a healthier way to cook them, although your aubergines can end up too soggy.

To prevent your aubergines becoming soggy, season them with salt before you roast them. The salt will draw the moisture out as they roast and will also tone down the naturally bitter flavour.

If you’ve got the time, go one better and let the aubergines sit for up to an hour before placing them in the oven. This way, even more moisture will escape and you’ll end up with roasted aubergine with the perfect texture.

Question 4

Can you use red wine in the meat sauce?

Accepted Answer

Adding red wine to any recipe brings such a fantastic depth of flavour. I often use wine with hearty dishes in this way – there aren’t many other ingredients as effective when it comes to bringing that extra level of richness – but for this recipe it’s not necessary.

For me, moussaka doesn’t need that extra heavy rich taste that you’d expect from a ragu or a slow cooked stew. I think it’s rich enough as it is.

Of course, feel free to add wine to the meat sauce if you wish. If you do add wine, be sure to cook away the alcohol on a medium high heat.

Question 5

Can you prepare moussaka in advance?

Accepted Answer

Yes, you can! It’s one of the delights of this kind of recipe, especially if you’re making a big batch for a family get-together.

You can make both the béchamel sauce and the meat sauce up to 2 days in advance. Make and store them separately in airtight containers in the fridge and layer your moussaka on the day of cooking.

Before layering your moussaka, bring the meat sauce to room temperature, otherwise it will be too watery.

Question 6

How do you store moussaka?

Accepted Answer

Dishes like moussaka often taste better the second time round. That’s why making a big batch of moussaka and keeping the leftovers for another day makes perfect sense.

If you do find yourself with more moussaka than you can eat in one sitting, simply store it in an airtight container and keep it in the fridge. It’ll keep fresh for up to 5 days.

Question 7

Can you freeze moussaka?

Accepted Answer

If you want to store your moussaka for even longer, you can easily freeze it. Again, pop it in an airtight container (make sure it’s freezer friendly) and store it in the freezer for up to 3 months.

Question 8

Can you reheat moussaka?

Accepted Answer

To reheat, for best results cover the Moussaka with foil and place in the oven for 30 minutes at 160°C. There you have it! Perfectly reheated moussaka.

Description

Ingredients

Aubergine Layers

Meat Filling

Potato Layers

Vegan Bechamel Sauce Topping

Instructions