Halal Moussaka

Summary :

Moussaka is a beloved dish from Greek and Middle Eastern cuisines. This halal version features layers of roasted eggplant, seasoned ground beef or lamb, tomato sauce, and a rich béchamel topping — no wine, no pork, and full of flavor.

Ingredients (Serves 4–6)

For the Eggplant Layers:

• 2–3 large eggplants, sliced into ½-inch rounds

• Olive oil, for brushing or frying

• Salt

For the Meat Sauce:

• 500g halal ground beef or lamb

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon tomato paste

• 400g canned crushed tomatoes or fresh purée

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cumin

• ½ teaspoon paprika

• Salt and pepper to taste

• 2 tablespoons chopped parsley (optional)

• 2 tablespoons olive oil

For the Béchamel Sauce:

• 3 tablespoons butter or olive oil

• 3 tablespoons flour

• 2 ½ cups milk (warm)

• Salt and pepper to taste

• Pinch of nutmeg (optional)

• 1 egg yolk (optional, for richness)

• ½ cup shredded mozzarella or grated Parmesan (halal)

Instructions

1. Prepare the Eggplants:

• Sprinkle eggplant slices with salt and let sit 20–30 minutes to draw out bitterness. Rinse and pat dry.

• Brush with olive oil and roast at 200°C (400°F) for 20–25 minutes until golden, or pan-fry them.

2. Make the Meat Sauce:

• In a skillet, heat olive oil and sauté onions until soft. Add garlic and cook 1 minute.

• Add ground meat, breaking it up as it browns.

• Stir in tomato paste, tomatoes, cinnamon, cumin, paprika, salt, and pepper. Simmer for 15–20 minutes until thickened. Stir in parsley if using.

3. Make the Béchamel:

• In a saucepan, melt butter or heat olive oil over medium heat. Whisk in flour and cook for 1–2 minutes.

• Gradually add warm milk, whisking constantly until thick.

• Season with salt, pepper, and nutmeg. Remove from heat. Stir in cheese and egg yolk if using.

4. Assemble:

• In a greased baking dish, layer half the eggplants, then all the meat sauce, then the remaining eggplants.

• Pour béchamel sauce on top and spread evenly.

5. Bake:

• Bake at 180°C (350°F) for 35–40 minutes or until golden and bubbling. Let rest 10–15 minutes before serving.

Notes & Tips

• Vegetarian option: Replace meat with lentils or sautéed mushrooms.

• Serving suggestion: Serve with salad, pita, or rice.

• Make ahead: Can be assembled a day in advance and baked when ready.