This recipe is by Antony Worrall Thompson but the side notes in brackets are from my own experience making it. Though Moussaka is originally Greek, it’s popular throughout the middle east. My Dad used to make it when I was growing up.

Ingredients

75ml/6fl oz olive oil

1 large onion, finely chopped

675g/1½lb lamb mince (I have also made a vegetarian one using half portabella mushrooms and half firm toffu, both chopped into a mince like texture)

3 cloves garlic, chopped

1.25ml/¼tsp cinnamon (I throw in slightly more because it’s what gives it that rich sweet meat flavor which I love)

1.25ml/¼tsp allspice (same again)

2 x 400g/14oz tin of chopped tomatoes

1 tbsp fresh oregano, chopped (doesn’t have to be fresh)

2 bay leaves

1 tsp fresh, soft thyme leaves (can skip if you don’t have or use dried)

175ml/6fl oz white wine (I have made without)

4 medium aubergines, cut into 1cm/½in slices

salt and freshly ground black pepper

plain flour, for dusting

For the Béchamel Topping:

85g/3oz unsalted butter

85g/3oz plain flour

900ml/1½pt milk

85g/3oz parmesan, grated

115g/4oz gruyère, grated (you can use different cheese)

2 egg yolks

1 egg

1. Method

1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb.

2. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.

(You can do all the above in a pan and then put it into the casserole dish later the main thing is to reduce any liquid while keeping the flavor or the moussaka will end up runny.)

3. Place the aubergines in a colander, sprinkle with salt and leave for 30

minutes. This draws out any bitter juices.

4. Meanwhile make the bé chamel sauce. Melt the butter in a non-stick (doesn’t have to be nonstick ) pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper. (You will add the egg and egg yolks later to thicken a bit more but again, the main thing is not to make it too runny because it should set some in the oven)

5. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil (may need to add a bit extra but not too much) until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.

6. The white sauce should now have cooled enough to whisk in the egg and egg yolks.

7. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes (more, I think and it’s always better the next day ) before cutting into squares and serving.

8. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad (or a Greek style salad) and crusty bread.

This dish can be prepared in advance until the point before it goes in the oven. Allow an extra 15 minutes in the oven if cooking from cold.