My grandma would always make pastitsio, spanakopita, gemista, loukoumades around the holidays but, my all time favorite was moussaka. It's a staple meal in my family. It's a cultural middle eastern lasagna. It's something that my grandmother made every Thanksgiving, Christmas, and Easter. It's one of mine and my family's favorite dishes, everybody going back for seconds. Whenever this dish was made it truly felt like the holidays. My cousin and I would always fight over who got the last bit. This dish was only brought around during the holidays which made it all the more special. Every time I have this dish where it wasn't prepared by my grandmother, it wouldn't taste the same. The way that my grandma cooks it makes it so specific and individualized. Nobody can replicate it the way she does. Moussaka is almost like a Greek lasagna. It has eggplant, ground beef and a rich meat sauce layered on top of each other. Its savory and soft. Perfect rain weather dish. Every pasta fanatic should try moussaka at least once.
Recipe
2–3 eggplants, sliced
Olive oil, salt
500 g (1 lb) ground beef or lamb
1 onion, chopped
2 cloves garlic, minced
1 can (400 g) chopped tomatoes
1 tbsp tomato paste
½ tsp cinnamon, salt & pepper
3 tbsp butter
3 tbsp flour
2 cups milk
2 eggs
½ cup grated cheese
Instructions
Prep eggplants: Slice, sprinkle with salt, rest 20 min, pat dry. Brush with oil and bake at 400°F (200°C) for 20 min.
Cook meat: Sauté onion and garlic, add meat, cook until brown. Add tomatoes, paste, cinnamon, salt & pepper. Simmer 15–20 min.
Make béchamel: Melt butter, stir in flour, add milk, whisk until thick. Cool a bit, mix in eggs and cheese.
Assemble: Layer eggplant → meat → eggplant → béchamel → cheese on top.
Bake: 350°F (180°C) for 40–45 min until golden.
Rest: Let cool 20–30 min before serving.
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