moussaka

Moussaka is a layered oven-baked dish from the Eastern Mediterranean and the Balkans. In its most widely known form, particularly in Greece, it consists of fried or roasted eggplant slices, a spiced ground meat sauce, and a creamy béchamel topping that browns as it bakes.

Other regional versions vary in ingredients and arrangement. The meat sauce may include onions, garlic, tomatoes, and herbs; potato layers are common in some Balkan and Cypriot adaptations. In many Greek preparations, a thick béchamel is poured over the top, while some Turkish and Balkan versions omit the bechamel entirely or substitute a yogurt-based element.

Preparation typically involves salting and drying eggplant to reduce moisture, then frying, baking, or air-frying until tender. A savory meat sauce is prepared separately, simmered until thick. The dish is assembled in layers, finished with béchamel, and baked until the top is golden and set.

The origins of moussaka are debated. The name derives from the Turkish musakka, and similar dishes appear in Ottoman-influenced cuisines across the region. Early written references date to the 19th century, and modern forms are closely associated with Greek cuisine, though they reflect broader Levantine and Balkan culinary traditions.

Moussaka is typically served hot as a main course and is commonly accompanied by bread, a salad, or yogurt. It is often prepared in advance, as flavors deepen when chilled or reheated.