Mary Berry’s Everyday Moussaka: A Mediterranean Delight

Moussaka – a delightful Mediterranean dish. The layers of rich, cinnamon-spiced lamb, tender aubergines and creamy béchamel sauce create a symphony of flavors that’s simply irresistible. Today, I’m sharing my expertise with this classic inspired by Mary berry’s recipe. Prepare to embark on a journey to the heart of Mediterranean cuisine with Mary Berry’s Everyday Moussaka. Let’s learn more about its history and taste the goodness of Mary Berry’s Everyday Moussaka together.

Origin of Moussaka

Moussaka is a well-loved dish with a long history and widespread popularity. It originally comes from the Middle East and North Africa where people have been enjoying variations of this hearty meal for a very long time. The moussaka we know today, with its layers of eggplants, spiced meat and creamy sauce – is closely connected to Greek cooking. In Greece, families often share moussaka during special occasions. But its deliciousness has made it famous worldwide. You can find it on menus in many countries. Whether you enjoy it with your family at home or in a Mediterranean restaurant, moussaka’s appeal is clear to see.

How to Make Mary Berry Everyday Moussaka Recipe Overview

This moussaka recipe serves 5 and takes approximately 2 hours from start to finish. You’ll begin by preparing the base ingredients, including eggplants and optional potatoes, before preparing the meat sauce and velvety béchamel. Once assembled and baked to golden perfection, your moussaka will be ready to delight your taste buds.

Ingredients:

Base Ingredients:

• Eggplants : 4 large 
• Potatoes : 4 ( optional)
• Vegetable oil : for frying the eggplants

For The Meat Sauce:

• Lamb : 21 oz, mince . You can also use beef. 
• Garlic : 2 cloves , chopped
• Onions : 2 red, chopped
• Tomato paste : 2 tbsp
• Tomatoes : 1 tin of  chopped tomatoes (14oz)
• Sea salt 
• Sugar : 1 teaspoon 
• Red wine : 1 glass 
• Bay leaf : 1
• Olive oil : 1/4 cup 
• Black pepper : Freshly ground 
• Cinnamon : A pinch of or one cinnamon stick

For The Bechamel Sauce:

• Milk : 25 fl. oz
• Butter 3.5 oz
• Flour : 3.5 oz
• Nutmeg : A pinch of grated nutmeg 
• Egg yolks : 2 
• Cheese : 2.8 oz. Use any of these cheese. Parmigiano-Reggiano,  Kefalotyri or your favorite one.
• Salt

Instructions:

Base Preparation:

1. Slice the eggplants into 1/2-inch rounds. If you use potatoes, slice them into similar rounds.
2. Heat vegetable oil in a large pan over medium-high heat. Fry the eggplant and potato slices until golden brown. Set them aside on paper towels to drain excess oil.

Meat Sauce:

1. In the same pan, add olive oil and sauté chopped onions and garlic.
2. Add the minced meat. Break them up with a spoon and cook until browned.
3. Stir in tomato paste, chopped tomatoes, sugar, red wine, salt, pepper, bay leaf, and cinnamon. Simmer for 20-30 minutes. Allow the flavors to meld. Remove the bay leaf.

Bechamel Sauce:

1. Take a separate saucepan, melt the butter over medium heat. Stir in flour to create a smooth roux.
2. Gradually whisk in milk until the mixture thickens.
3. Add nutmeg, cheese and salt. Stir until the cheese is melted, then remove from heat.
4. Beat in the egg yolks until the sauce is silky and creamy.

Assembly:

1. Preheat your oven to 180°C .
2. Take the baking dish.Layer half of the fried eggplants and potatoes.
3. Pour the meat sauce evenly over the base layer.
4. Add the remaining eggplants and potatoes on top.
5. Pour the béchamel sauce over the final layer. spread it evenly.
6. Bake for about 40-45 minutes.  Check if  the top is golden and bubbling.

Also Read: Mary Berry’s Yorkshire Pudding Recipe

Nutritional Value (per serving):

Calories: 560 kcal

Carbohydrates: 33g

Protein: 27g

Fat: 36g

Fiber: 7g

Sodium: 720mg

FAQs:

Can I make moussaka ahead of time?

Yes, you can assemble the moussaka a day ahead, refrigerate it, and bake it when ready. It’s a great time-saver for entertaining.

What can I substitute for wine in the meat sauce?

You can use beef or vegetable broth as a substitute for red wine.

Can I freeze moussaka?

Absolutely! Moussaka freezes well. Just ensure it’s tightly wrapped to prevent freezer burn.

Do I have to peel the eggplants and potatoes?

It’s not necessary, but you can peel them if you prefer a smoother texture in your moussaka.

What side dishes pair well with moussaka?

Greek salad, tzatziki, and warm pita bread make excellent accompaniments to complement the flavors of moussaka.

Conclusion:

Mary Berry’s Everyday Moussaka is a dish that never fails to impress. With layers of aromatic spices, succulent meat, and creamy sauce, it’s comfort food at its finest. I hope you enjoy making and savoring this delightful Mediterranean classic as much as I do.

Mary Berry’s Everyday Moussaka Recipe

Base Ingredients:

• Eggplants : 4 large
• Potatoes : 4 (optional)
• Vegetable oil : for frying the eggplants

For The Meat Sauce:

• Lamb : 21 oz (mince . You can also use beef.)
• Garlic : 2 cloves (chopped)
• Onions : 2 red (chopped)
• Tomato paste : 2 tbsp
• Tomatoes : 1 tin of chopped tomatoes (14oz)
• Sea salt
• Sugar : 1 teaspoon
• Red wine : 1 glass
• Bay leaf : 1
• Olive oil : 1/4 cup
• Black pepper : Freshly ground
• Cinnamon : A pinch of or one cinnamon stick

For The Bechamel Sauce:

• Milk : 25 fl. oz
• Butter 3.5 oz
• Flour : 3.5 oz
• Nutmeg : A pinch of grated nutmeg
• Egg yolks : 2
• Cheese : 2.8 oz. Use any of these cheese. Parmigiano-Reggiano (Kefalotyri or your favorite one.)
• Salt

Base Preparation:

1. Slice the eggplants into 1/2-inch rounds. If you use potatoes, slice them into similar rounds.
2. Heat vegetable oil in a large pan over medium-high heat. Fry the eggplant and potato slices until golden brown. Set them aside on paper towels to drain excess oil.

Meat Sauce:

1. In the same pan, add olive oil and sauté chopped onions and garlic.
2. Add the minced meat. Break them up with a spoon and cook until browned.
3. Stir in tomato paste, chopped tomatoes, sugar, red wine, salt, pepper, bay leaf, and cinnamon. Simmer for 20-30 minutes. Allow the flavors to meld. Remove the bay leaf.

Bechamel Sauce:

1. Take a separate saucepan, melt the butter over medium heat. Stir in flour to create a smooth roux.
2. Gradually whisk in milk until the mixture thickens.
3. Add nutmeg, cheese and salt. Stir until the cheese is melted, then remove from heat.
4. Beat in the egg yolks until the sauce is silky and creamy.

Assembly:

1. Preheat your oven to 180°C .
2. Take the baking dish.Layer half of the fried eggplants and potatoes.
3. Pour the meat sauce evenly over the base layer.
4. Add the remaining eggplants and potatoes on top.
5. Pour the béchamel sauce over the final layer. spread it evenly.
6. Bake for about 40-45 minutes. Check if the top is golden and bubbling.

Mary Berry Everyday Moussaka, Mary Berry’s Everyday Moussaka