Moussaka - Cyprus Style
ID: c219eb9c...
A delicious and lighter Cyprus-style moussaka featuring roasted layers of aubergines, potatoes, and courgettes instead of fried vegetables. It is layered with a richly spiced mince meat sauce and finished with a thick, creamy layer of homemade béchamel sauce and melted cheese.
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🍳 Cooking Flow
Season the sliced potatoes, aubergines, and courgettes with oil and oregano, then roast at 180°C for 20-30 minutes. → Prepare the meat sauce by browning the mince with onions, garlic, cinnamon, oregano, tinned tomatoes, and chicken stock, then simmer for 30 minutes. → Make a thick roux-based béchamel sauce with butter, flour, and milk, then whisk in a beaten egg once slightly cooled. → Layer the moussaka in a baking dish starting with a splash of béchamel, potatoes, aubergines, meat sauce, courgettes, remaining meat sauce, final aubergines, and the rest of the béchamel. → Top with cheese, pierce the layers, bake at 180°C for 30-45 minutes, and let it rest for 30 minutes before serving.
Cooking Steps
Brief Cooking Order
Season the sliced potatoes, aubergines, and courgettes with oil and oregano, then roast at 180°C for 20-30 minutes. → Prepare the meat sauce by browning the mince with onions, garlic, cinnamon, oregano, tinned tomatoes, and chicken stock, then simmer for 30 minutes. → Make a thick roux-based béchamel sauce with butter, flour, and milk, then whisk in a beaten egg once slightly cooled. → Layer the moussaka in a baking dish starting with a splash of béchamel, potatoes, aubergines, meat sauce, courgettes, remaining meat sauce, final aubergines, and the rest of the béchamel. → Top with cheese, pierce the layers, bake at 180°C for 30-45 minutes, and let it rest for 30 minutes before serving.
Introduction
A delicious and lighter Cyprus-style moussaka featuring roasted layers of aubergines, potatoes, and courgettes instead of fried vegetables. It is layered with a richly spiced mince meat sauce and finished with a thick, creamy layer of homemade béchamel sauce and melted cheese.
Step 1
Brush greaseproof paper lined in a baking tray with olive oil, then sprinkle with a mixture of salt, pepper, and oregano.
Step 2
Layer the sliced aubergines, potatoes, and courgettes onto separate prepared baking trays. Brush each vegetable layer with olive oil, and season them with the salt, pepper, and oregano mix.
Step 3
Bake all the seasoned vegetable trays in a fan oven at 180°C for 20-30 minutes until they are soft and lightly golden.
Step 4
In a large pan, heat olive oil and sauté the finely diced onions and minced garlic with a pinch of salt. Cover with a lid and sweat them on medium heat for 5 minutes.
Step 5
Stir in the cinnamon, oregano, and black pepper, then add the mince meat. Cook while breaking it up with a spatula until browned.
Ingredients List
Important Notes
Roasting the vegetables instead of frying them keeps the moussaka lighter and less greasy while maintaining delicious flavor.
Turkey mince is used in this recipe as a lighter alternative, but traditional Cyprus style often uses pork mince; beef or lamb are also excellent options.
If you decide to add grated halloumi to the béchamel sauce (as mentioned in the creator's note), expect a slightly lumpy appearance as halloumi doesn't melt completely, but it provides incredible flavor.
Always let the moussaka rest for at least 30 minutes after baking so the layers set properly, making it much easier to slice neatly.
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