Halal Greek Moussaka
Discover our halal Greek moussaka, a traditional dish reimagined with lamb, tender eggplants and creamy béchamel. This pork-free, alcohol-free recipe respects halal rules and offers an irresistible cinnamon aroma. Perfect for a family dinner or festive meal, it is layered for a spectacular and flavorful result.
Ingredients
- Eggplants3 large
- Ground lamb500 g
- Onions2
- Garlic3 cloves
- Canned peeled tomatoes400 ml
- Tomato paste2 tablespoons
- Ground cinnamon1 teaspoon
- Clarified butter50 g
- Flour50 g
- Whole milk500 ml
- Grated halal cheese (kashkaval or gruyere)100 g
- Eggs2
- Olive oil5 tablespoons
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh parsley2 tablespoons chopped
Nutrition
Instructions
- 1
Slice eggplants into 1 cm rounds. Salt and let sit 20 minutes. Rinse and pat dry.
- 2
In a pan, heat oil and fry eggplant slices 3 minutes each side. Drain on paper towels.
- 3
In a pot, sauté onions and garlic in a little oil. Add ground lamb and cook until browned. Stir in tomatoes, tomato paste, cinnamon, salt and pepper. Simmer 15 minutes.
- 4
Make béchamel: melt butter, add flour, then gradually pour in milk. Cook until thickened. Season with salt and pepper. Off heat, mix in eggs and cheese.
- 5
Assemble: layer eggplants, half the meat, eggplants, meat, then top with béchamel.
- 6
Bake at 180°C for 40 minutes until golden. Let rest 10 minutes, sprinkle parsley, and serve.
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