Moussaka
The layered Greek casserole. Spiced beef, soft aubergine, a creamy top, and a hundred year old argument about whether the cap should be béchamel or something older.
Total time
45 minutes
Serves
4
Difficulty
Easy weeknight version
Origin
Greece, with Ottoman and Levantine heritage
"Moussaka travelled the Ottoman Empire long before Greece claimed it. In 1920, chef Nikolaos Tselementes capped it with French béchamel for Athens society. The argument over which version is real has simmered ever since.
"Athens · 1920
The shortcut version uses yogurt, egg and parmesan instead of a slow béchamel. Faster, lighter. The full version is worth the extra hour on a weekend.
Salt and drain the aubergine slices for twenty minutes before cooking. Removes the bitterness and stops them turning into a sponge for oil.
Do not skip layering the potato base. Without it the bottom turns liquid as the beef releases its juices, and the dish slumps the moment you serve it.
