Cypriot Moussaka
8 servings
60 minutes
Cypriot moussaka is a true embodiment of Mediterranean cuisine, combining tender layers of potatoes, eggplants, and zucchini with aromatic minced meat infused with spices, wine, and tomato paste. This recipe has its roots in Greek tradition but has acquired unique features in Cyprus, reflecting local taste preferences. The finished dish is covered with silky béchamel sauce and baked to a golden crust, creating a tender, harmonious texture. The flavor of moussaka is rich with warm notes of cinnamon that give the meat a special spiciness, while the combination of vegetables makes it balanced and hearty. This dish is perfect for family dinners and festive gatherings, embodying the warmth and hospitality of Mediterranean cooking.
1
Slice the potato, eggplant, and zucchini lengthwise; fry in a mixture of olive and vegetable oil; transfer to a colander to drain excess oil.
- Potato: 2 pieces
- Eggplants: 1 piece
- Young zucchini: 1 piece
- Extra virgin olive oil: 1 tablespoon
- Vegetable oil: 1 tablespoon
2
Finely chop the onion and sauté it in a mixture of vegetable and olive oil. Add both minced meats, season with salt and pepper, add cinnamon (half a teaspoon), and sauté for about 10 minutes. Add wine and cook the meat in the wine until it evaporates. Add tomato paste and parsley and simmer for another 10 minutes. Then transfer the meat to a strainer to drain excess oil.
- Onion: 2 pieces
- Ground beef: 250 g
- Minced pork: 250 g
- Salt: to taste
- Ground black pepper: to taste
- Ground cinnamon: 2 teaspoons
- Dry white wine: 0.3 glass
- Tomato paste: 3 tablespoons
- Parsley: 40 g
3
In a baking dish (take a deeper one), layer potatoes, zucchini, and eggplants. Add salt, pepper, and cinnamon (half a teaspoon). Add the minced meat. Layer the eggplants, zucchini, and potatoes in reverse order; sprinkle with salt, pepper, and cinnamon (half a teaspoon). Pour with béchamel sauce and sprinkle with cinnamon (half a teaspoon).
- Potato: 2 pieces
- Young zucchini: 1 piece
- Eggplants: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Ground cinnamon: 2 teaspoons
- Bechamel sauce: 300 ml
4
Bake at 180 degrees for 20 minutes.
- Ground cinnamon: 2 teaspoons