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Cyprus Moussaka (Vegetable and Meat Casserole)

Note this recipe can be cut in half and will come out great. However, leftovers are delicious!
Course Main Dish
Cuisine Cyprus
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 servings
Author International Cuisine

Ingredients

  • Mince meat sauce:
  • 1 onion finely chopped
  • 2 Tablespoons olive oil
  • 2 lbs. minced meat pork or pork/beef or lamb
  • 1 can diced tomatoes
  • 1 cup red or white dry wine optional
  • Salt and pepper to taste
  • 1 tsp oregano
  • Half bunch finely chopped parsley one cupful
  • 3 garlic cloves minced
  • 5 cloves
  • ½ tsp cinnamon
  • 1 bay leaf
  • Bechamel sauce:
  • 1 cube butter
  • A few tablespoons flour just enough to absorb all the butter
  • Milk as needed
  • 1 cup of Halloumi cheese grated or a mixture of other cheeses like parmesan or feta
  • ½ tsp grated nutmeg
  • Vegetables:
  • 4 large aubergines
  • 4 courgettes
  • 4 potatoes
  • 1 ½ – 2 cups corn or sunflower oil

Instructions

  • For the meat sauce:
  • Heat two tablespoons of olive oil in a frying pan and sauté onions.
  • Add the minced meat until brown, for around 10 to 15 minutes.
  • Add the wine
  • Add the tomatoes, salt, pepper and oregano and stir well.
  • Add the garlic, cloves, cinnamon, bay leaves if using.
  • Cover and cook for 20 minutes to make a moist sauce, then remove lid and cook for a further 10 minutes (don’t let the sauce get too dry)
  • Take off the heat and add the parsley, mix well and put aside until required.
  • Parsley in Greek dishes with such sauces is always added last and after the heat is turned off.
  • For the Béchamel sauce:
  • Melt butter in a saucepan.
  • Add flour, stirring with a wooden spoon so it absorbs all butter.
  • Take off heat.
  • Slowly add the milk, stirring constantly and quickly.
  • When a smooth custard-like sauce is achieved, put on heat again
  • Carry on stirring/whisking, adding more milk as needed
  • Your béchamel should be smooth and thick but not stiff
  • When the sauce is ready, add 3-4 Tablespoons of grated cheese and grated nutmeg and mix well.
  • For the vegetables:
  • Peel and wash potatoes.
  • Wash aubergines and courgettes and cut off stems and tips.
  • You can peel your aubergines a bit but not completely.
  • Cut aubergines, courgettes and potatoes lengthwise into large 5mm slices
  • Place aubergine slices in salty water for an hour.
  • Rinse well under cold water in a colander.
  • Dry each slice very well with kitchen paper.
  • Heat up oil in a wide frying pan. You should have enough oil to cover vegetables when frying them.
  • Fry in batches in hot oil until lightly brown.
  • Drain from excess oil by placing all fried vegetables on a tray lined with a double layer of kitchen paper
  • Lastly:
  • Place a layer of vegetables on a lightly oiled baking dish or pyrex dish – first the aubergines, then courgettes, lastly potatoes.
  • Spread meat sauce over your vegetables evenly.
  • Cover with another layer of vegetables or whatever vegetables you are left with.
  • Pour béchamel sauce over the top.
  • Prick your moussaka with a fork all over to allow the béchamel to run a bit inside the vegetables and the meat sauce.
  • Sprinkle grated cheese on top.
  • Sprinkle ground nutmeg on top (or ground cloves or ground cinnamon).
  • Bake in a pre-heated oven 375 degrees until golden brown (45 mins – 1 hour)
  • If your dish is full to the rim then place a baking sheet underneath to prevent spills in the oven.