This ex-Yugo version of moussaka isn’t made with béchamel sauce but instead uses eggs and yoghurt to create a firmer, fluffier top. It also doesn’t include the heady sweetness of cinnamon. My favourite version as a kid was made simply with marrow, meat, and potatoes, but since then I’ve explored a whole universe of moussaka, eaten my way through all the variations, and gathered various recipes, all leading up to this moment.
This recipe is an extract from Doma: Traditional Flavours and Modern Recipes from the Balkan Diaspora
The ultimate moussaka recipe
Ingredients
Serves 6
For the aubergines
For the cheese sauce
For the meat sauce
To assemble
Step 1
Place the flour into a shallow dish and season. Dip the aubergine slices into the flour to coat and set aside for 5 minutes. Heat the oil in a large saucepan over a medium heat for 8 minutes. Carefully add the aubergine slices and fry in batches for 3–4 minutes, turning once, or until the outside is sealed. Drain on kitchen paper (paper towel) and set aside.
Step 2
To make the cheese sauce, heat a little oil in a medium saucepan over a low heat. Add the leeks and cook, stirring, for 5 minutes or until they begin to soften.
Step 3
Add the double cream and stir thoroughly to combine. Gradually add the ricotta and gruyere, stirring well after each addition, until completely melted. Cook on low for 15 minutes, add the chilli flakes and garlic, and set aside.
Step 4
To make the meat sauce, heat a little oil in a medium saucepan over a medium heat. Add the onion and paprika and cook, stirring, for 5 minutes or until softened.
Step 5
Add the minced meat and stock cube and cook for 5 minutes, breaking the meat up with a wooden spoon, until browned.
Step 6
Add the parsley and 50ml (1¾fl oz) water and stir to combine. Cook for a further 8 minutes or until most of the water has evaporated. Season and set aside
Step 7
Preheat the oven to 170°C (150°C fan/325°F/Gas 3). Take a large, well-oiled deep baking dish and slice the potatoes as thin as possible.
Step 8
To assemble the moussaka, go wild and create as many layers as you like. Arrange some of the potatoes on the bottom of a well-oiled baking tray to soak up the juices. Spoon some of the meat sauce over the top, followed by a layer of aubergine. Repeat until you’ve used up all of the potato, meat sauce, and aubergine. Cover with foil or a lid and bake for 1 hour
Step 9
Meanwhile whisk the eggs with the yogurt and Parmesan. Season and set aside.
Step 10
Remove the baking tray from the oven and pour over the cheese sauce, followed by the egg and yoghurt mixture. Return to the oven, uncovered, for a further 20 minutes or until the yoghurt has set and the potatoes are cooked through.
Step 11
Allow to cool for 10 minutes before serving with pickled peppers and a green salad.
