Name: Moussaka with Halloumi Béchamel (Μουσακάς)
Ingredients: 500 g aubergine/eggplant (0.5cm rounds); 500 g courgette/zucchini (0.5cm rounds); 500 g potatoes (0.5cm rounds); 3 teaspoons dried oregano; 3 teaspoons dried thyme; 1 teaspoon salt; 1 teaspoon coarse black pepper; olive oil for coating; olive oil for frying; 2 onions (diced); 6 cloves garlic (minced); 1 kg mince (veal or a mix of pork/beef or lamb, or beef); Vegetarian option: 500g finely chopped mushrooms + 400g tinned lentils; 1 teaspoon ground cinnamon; 2 tablespoons tomato paste; 1 x 400g tinned tomatoes; 400 ml stock; 2 teaspoons dried oregano; 2 teaspoons dried thyme; 3 sprigs fresh oregano; 3 sprigs fresh thyme; 1 bay leaf; 1 handful fresh parsley (roughly chopped); salt and pepper to taste; 90 g butter; 125 g plain flour; 1.5 litres full-fat milk (lukewarm); ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; 250 g halloumi (finely grated)

Moussaka with Halloumi Béchamel (Μουσακάς)

A Cypriot twist on the classic Greek moussaka, this version is layered with baked vegetables, rich spiced mince (or a hearty lentil and mushroom filling), and topped with a creamy halloumi-infused béchamel. Comforting, aromatic, and perfect for tonight's dinner.

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Servings: 12 servings

Course: Dinner

Cuisine: Cypriot, Greek

Ingredients Method

Ingredients

Vegetable Layer

500 g aubergine/eggplant 0.5cm rounds
500 g courgette/zucchini 0.5cm rounds
500 g potatoes 0.5cm rounds
3 teaspoons dried oregano
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon coarse black pepper
olive oil for coating

Mincemeat Layer

olive oil for frying
2 onions diced
6 cloves garlic minced
1 kg mince veal or a mix of pork/beef or lamb, or beef
Vegetarian option: 500g finely chopped mushrooms + 400g tinned lentils
1 teaspoon ground cinnamon
2 tablespoons tomato paste
1 x 400g tinned tomatoes
400 ml stock
2 teaspoons dried oregano
2 teaspoons dried thyme
3 sprigs fresh oregano
3 sprigs fresh thyme
1 bay leaf
1 handful fresh parsley roughly chopped
salt and pepper to taste

Halloumi Bechamel Layer

90 g butter
125 g plain flour
1.5 litres full-fat milk lukewarm
½ teaspoon ground cinnamon
½ teaspoon ground cloves
250 g halloumi finely grated
salt and white pepper to taste
2-3 sprigs fresh or dried thyme
3 tablespoons breadcrumbs

Method

Preheat oven to 200°C fan. In a large bowl, combine olive oil, oregano, thyme, salt, and pepper. Add the sliced vegetables and toss to coat.
Line a large baking dish (approx. 33 x 30 x 6 cm) with the vegetables, standing them slightly upright. Cover with foil and bake for 1 hour or until all your veg have softened.
Heat olive oil in a large pan. Sauté onions on medium heat for about 10 minutes until translucent. Add garlic and cook for another 2 minutes. Add the mince (or mushrooms and lentils) and brown well. Stir in cinnamon,, and tomato paste. Then add the tomatoes, stock, dried herbs, and seasoning. Simmer 40-50 minutes until thickened. Turn the heat off and stir in the chopped parsley, fresh oregano and thyme. Taste for seasoning.
Once softened, uncover the vegetables and bake for another 20–30 minutes until golden and slightly crispy.
Melt butter in a saucepan, stir in flour, and whisk until it forms a paste with a nutty aroma. Gradually whisk in the milk until thick and smooth. Add cinnamon, cloves, half the grated halloumi, and season to taste.
Spread the mince evenly over the vegetables. Pour over the béchamel, smooth the top, and sprinkle the remaining halloumi, breadcrumbs, and thyme.
Bake at 180°C for 25-30 minutes, increasing to 200°C for the last 10 minutes until golden and bubbling.
Let it cool for at least 20 minutes before slicing.