Delia Smith’s Authentic Moussaka Recipe: A Taste of the Mediterranean

Written by Jessica Lopez.

6 REVIEWS

| 4.5 AVERAGE

Published at 09-04-2024

Edited on 03-04-2025 | 8:18 AM

Main-Course Recipes

Course: Main Course

Cuisine: Greek

Difficulty: Moderate

Servings

6-8 servings

Prep Time

30 minutes

Cooking Time

1 hour

Total Time

1 hour 30 minutes

Fat

22g

Protein

20g

Carbohydrates

30g

Calories

500 kcal

If you're in search of a comforting, hearty dish that transports you straight to the sun-kissed shores of Greece, look no further than Delia Smith's Moussaka recipe. This classic Mediterranean dish layers tender eggplant, rich ground meat, and creamy béchamel sauce, creating a symphony of flavors that will delight your taste buds. Delia Smith, a renowned British cook, has simplified this traditional recipe, making it accessible and achievable for home cooks of all skill levels.

Moussaka is more than just a meal; it's a celebration of fresh ingredients and culinary tradition. Each layer tells a story, from the earthy notes of the eggplant to the savory depth of the spiced meat filling. Delia's recipe emphasizes quality ingredients and thoughtful preparation, ensuring every bite is as delicious as it is satisfying.

Whether you're hosting a dinner party, preparing a family meal, or simply indulging in some self-care with a comforting dish, this moussaka is the perfect choice. Easy to prepare in advance and even more flavorful the next day, it's an ideal option for busy weeknights or special occasions. In this blog post, we’ll guide you through Delia Smith's authentic Moussaka recipe, breaking it down into simple, manageable steps.

You’ll learn how to select the best ingredients, master the layering technique, and create a béchamel sauce that’s creamy and irresistible. Get ready to impress your family and friends with a dish that embodies the warmth and hospitality of Mediterranean cooking. Let’s dive in and make some delicious moussaka!.

Essential Ingredients of delia smith moussaka recipe

Eggplant: 2 medium-sized

Ground lamb or beef: 1 pound (450g)

Onion: 1 large, finely chopped

Garlic cloves: 2, minced

Canned chopped tomatoes: 1 can (400g)

Tomato paste: 2 tablespoons

Red wine: 1/2 cup (120ml)

Olive oil: 4 tablespoons

Cinnamon: 1/2 teaspoon

Nutmeg: a pinch

Salt: to taste

Black pepper: to taste

Bechamel sauce: 2 cups (500ml)

Grated cheese: 1 cup (100g), preferably Parmesan or Gruyère

Measurement Units of delia smith moussaka recipe

2 medium aubergines (eggplants), sliced

500g minced lamb or beef

1 large onion, chopped

2 garlic cloves, minced

400g canned chopped tomatoes

2 tablespoons tomato purée

1 teaspoon dried oregano

1 teaspoon ground cinnamon

Salt and pepper to taste

3 tablespoons olive oil

100g grated Parmesan cheese

500ml milk

50g butter

50g plain flour

2 large eggs, beaten

Nutmeg, freshly grated (to taste)

Step by Step Instructions For delia smith moussaka recipe

Step - 1

Begin by gathering all your ingredients for the moussaka. You'll need aubergines, potatoes, minced lamb, onions, garlic, tomatoes, and a few spices. Having everything ready will streamline your cooking process.

Step - 2

Slice the aubergines into 1 cm thick rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. This step is crucial for a tasty moussaka.

Step - 3

While the aubergines are resting, peel and thinly slice the potatoes. Parboil them for about 5-6 minutes until slightly tender but not fully cooked. Drain and set aside to cool.

Step - 4

In a large frying pan, heat some olive oil over medium heat. Add finely chopped onions and minced garlic, sautéing until the onions are translucent and fragrant, about 5 minutes. This aromatic base will enhance the flavor of your moussaka.

Step - 5

Add the minced lamb to the pan, breaking it apart with a spoon. Cook until browned, stirring frequently. This should take about 8-10 minutes. The browning process adds depth to the dish.

Step - 6

Stir in diced tomatoes, a teaspoon of cinnamon, and a pinch of nutmeg. Season with salt and pepper. Allow the mixture to simmer for about 20 minutes, letting all the flavors meld together beautifully.

Step - 7

Rinse the salted aubergine slices under cold water to remove excess salt and pat them dry with a paper towel. This ensures they won’t be overly salty and will fry up nicely.

Step - 8

Heat more olive oil in a separate frying pan and fry the aubergine slices until golden brown on both sides. This step adds a lovely texture to the moussaka. Set aside on kitchen paper to absorb any excess oil.

Step - 9

For the béchamel sauce, melt butter in a saucepan, then whisk in flour to create a roux. Gradually add milk while whisking continuously until the sauce thickens. Stir in grated cheese for added richness and flavor.

Step - 10

Now it’s time to assemble your moussaka. In a large baking dish, layer half of the potato slices at the bottom, followed by half of the lamb mixture, and then half of the fried aubergines. Repeat the layers, finishing with the béchamel sauce on top. Sprinkle with extra cheese if desired.

Step - 11

Preheat your oven to 180°C (350°F) and bake the moussaka for about 45-50 minutes, until it's golden and bubbling. Let it rest for around 15 minutes before serving to allow the layers to set.

Step - 12

Serve your moussaka warm, garnished with fresh herbs if desired. This hearty dish is perfect for sharing and pairs wonderfully with a simple green salad on the side.

My Review On delia smith moussaka recipe

Delia Smith's Moussaka recipe is a splendid journey into Mediterranean cuisine that guarantees a satisfying meal for any occasion! This dish features layers of tender eggplant, rich ground meat, and a creamy béchamel sauce that ties it all together. Delia's easy-to-follow instructions make it accessible for both novice and seasoned cooks alike. The flavor profile is incredibly well-balanced, thanks to the addition of aromatic spices like cinnamon and nutmeg, which elevate the moussaka to new heights. The recipe also emphasizes the importance of prepping your ingredients in advance, ensuring that your cooking process runs smoothly. What I love most is how this dish can be prepared ahead of time and simply baked before serving, making it perfect for entertaining. Each bite is a comforting embrace, showcasing the essence of home-cooked goodness. Trust me, once you try Delia Smith's Moussaka, it will become a beloved staple in your culinary repertoire!

Frequently Asked Questions About delia smith moussaka recipe

What ingredients are needed for Delia Smith's moussaka?

Delia Smith's moussaka requires eggplants, minced lamb or beef, onions, garlic, tomatoes, red wine, olive oil, cinnamon, nutmeg, and béchamel sauce made from butter, flour, milk, and cheese. Fresh herbs like parsley and seasoning are also essential for flavor.

How do I prepare the eggplants for moussaka?

To prepare eggplants, slice them into rounds, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry before frying or baking. This step enhances the flavor and texture of the moussaka.

Can I make moussaka ahead of time?

Yes, you can prepare moussaka ahead of time. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking. You can also freeze it before baking, then thaw and bake when ready to serve for a convenient meal.

What can I substitute for minced meat in moussaka?

For a vegetarian option, substitute minced meat with lentils, mushrooms, or a mix of vegetables like zucchini and bell peppers. You can also use plant-based meat alternatives to maintain a similar texture and flavor profile in the dish.

How long does it take to cook Delia Smith's moussaka?

The total cooking time for Delia Smith's moussaka is approximately 1.5 to 2 hours. This includes preparation, cooking the meat sauce, assembling the layers, and baking the dish until golden and bubbling. Allow extra time for cooling before serving.

What type of cheese is best for the béchamel sauce?

Traditionally, a mix of grated Parmesan and cheddar cheese is used for the béchamel sauce in moussaka. This combination provides a rich flavor and creamy texture. You can also experiment with other cheeses like Gruyère for a different taste.

Can I use a different type of meat for moussaka?

Yes, you can use different types of meat for moussaka. Ground beef, pork, or even turkey can be used instead of lamb. Each type of meat will impart its unique flavor, so choose according to your preference.

What side dishes pair well with moussaka?

Moussaka pairs well with a simple Greek salad, tzatziki, or crusty bread. You can also serve it with roasted vegetables or a light yogurt sauce to complement the rich flavors of the dish.

How do I store leftover moussaka?

Store leftover moussaka in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through. You can also freeze leftovers for up to 3 months.

What is the best way to serve moussaka?

Moussaka is best served warm, allowing the layers to set for easier slicing. Garnish with fresh herbs like parsley or mint for added flavor. Serve with a side salad or yogurt for a complete meal experience.

Reviews of delia smith moussaka recipe

Emily Johnson

Delia's moussaka is a game changer! The layers of eggplant and rich meat sauce create a comforting dish. I added a sprinkle of nutmeg for extra flavor. My family devoured it! Will definitely make again.

★★★★★

Michael Smith

I found the recipe straightforward, but I felt the béchamel sauce could have been thicker. The flavors were good, but I prefer a bit more seasoning. Overall, a solid moussaka that I would tweak next time.

★★★★

Sarah Williams

This moussaka recipe is delicious! The combination of spices and creamy topping is perfect. I used zucchini instead of eggplant, and it turned out great. A fantastic dish for dinner parties!

James Brown

I was a bit intimidated by the layers, but Delia's instructions made it easy. The taste was rich and satisfying, though I found it a bit oily. Still, a lovely dish that impressed my guests!

Laura Davis

Absolutely loved this moussaka! The flavors meld beautifully, and the béchamel topping is divine. I added some feta for extra tang. It was a hit at our family gathering. Highly recommend!

David Wilson

This recipe was decent, but I expected more depth in flavor. I think it needs a bit more garlic and herbs. It was enjoyable, but I’ve had better moussaka elsewhere. A good starting point, though.