When you think of the Greek Isles, your mind might first wander to whitewashed villages, sparkling blue waters, and ancient ruins on sun-drenched cliffs. But ask our expert local guides, and they’ll tell you that the true heart of the islands lies in the kitchen. This is where centuries-old recipes are passed down, each bite is steeped in tradition, and memories are made.
On our walking trip through the Greek Isles, we invite our guests not just to see the beauty of the region but to taste it. You’ll visit a traditional baker who still makes phyllo dough by hand, learn the art of cheese-making from a local dairy craftsman, and do an oil tasting with a maker at his mill on Naxos. Each step of the way, you’ll dine like and with the locals. And at your table, one dish that beautifully captures the spirit of Greek hospitality and heritage is Moussaka.
Often considered the national dish of Greece, Moussaka is a hearty baked casserole layered with eggplant, spiced ground meat, and a creamy béchamel sauce. Though its origins can be traced to the Ottoman Empire, it’s more than just comfort food: it reflects Greece’s layered history, from ancient trade routes that introduced spices like cinnamon and allspice, to the use of olive oil, eggplant, and tomatoes, which thrive in the Mediterranean sun. You’ll find regional variations, especially among the islands, but the essential harmony of flavors remains. And just like Greece itself, it’s best savored slowly with those who call these iconic islands home.
Get The Recipe
To create this dish from the comfort of your home, try this recipe (serves 6):
Ingredients:
- 3 large eggplants, sliced into ½-inch rounds
- Salt & Olive oil
For the meat sauce: - 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 lb ground lamb or beef
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 1 tbsp tomato paste
- ½ cup red wine
- 1 (14 oz) can crushed tomatoes
- 2 tbsp chopped fresh parsley
- Salt & pepper to taste
For the béchamel: - 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups whole milk, warmed
- 1 pinch nutmeg
- Salt and pepper to taste
- 1 egg, lightly beaten
- ½ cup grated Kefalotyri (or Parmesan) cheese
Step by Step:
1. Prep the Eggplant: Salt the eggplant slices and let them sit for 30 minutes to draw out some of the bitterness. Pat dry, then brush with olive oil and roast at 400°F for 20 minutes, flipping halfway, until golden and tender.
2. Make the Meat Sauce: Heat olive oil in a skillet, then sauté the onion and garlic. Add the meat, breaking it up as it browns. Stir in cinnamon, allspice, and tomato paste. Deglaze with the red wine, then add crushed tomatoes. Simmer for 30 minutes. Finish with parsley and season to taste.
3. Prepare the Béchamel: Melt butter in a saucepan. Whisk in flour to create a roux, then slowly add warm milk, whisking constantly until thickened. Stir in nutmeg, salt, and pepper. Let cool slightly before whisking in the egg and half the cheese.
4. Assemble & Bake: In a greased baking dish, layer eggplant slices, then meat sauce, then more eggplant. Pour béchamel over the top and sprinkle with remaining cheese. Bake at 375°F for 45 minutes, until golden. Let rest about 15 minutes before serving.
In Greece, food is more than sustenance – it’s a way to welcome guests, preserve heritage, and bring families together. Moussaka is often prepared for Sunday gatherings and festive occasions, where the meal is shared leisurely, accompanied by local wine and laughter. When you travel with Classic Journeys through the Greek Isles, you won’t just admire the beauty of places like Santorini or Naxos—you’ll sit down in a family-owned taverna, where a dish like moussaka tells a story older than the Parthenon.
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