MOUSSAKA LEBANESE STYLE

Inspired by a delicious vegetable ragout I tried in Crete; I made this Moussaka today using the herbs and seasoning I tasted in the dish. In Greece they won’t call it Moussaka as their version is a rich, layered casserole that consists of roasted aubergines, tomato- meat sauce, potatoes and béchamel sauce. The name originates from Arabic, musaqqa’a which means chilled. As a matter of fact, this Lebanese and Middle Eastern dish is vegan and always served cold. Its main ingredients are Aubergines and tomatoes. However, there are many variations to it – the most popular in Lebanon is the addition of chickpeas and parsley

A versatile dish

Summer is the season for vegetables like aubergines, zucchinis and tomatoes. So, it would be a shame not to take advantage and make as many moussakas as possible. They are refreshing and satisfying meals on hot days.

1. For lighter meals, vegetables are slightly sautéed with onions and garlic in olive oil, before simmering in a light tomato sauce.
2. For deeper flavours, vegetables are usually roasted.
3. For a richer and more satisfying meal potatoes or/and chickpeas are added.
4. For seasoning different spices and herbs are used.

As a Lebanese, I have been making Moussaka all my life, but never with thyme.

The aromatic thyme in the Cretan vegetable dish delivered a slightly sharp minty and floral taste and a subtle earthy flavour. I loved it and I swore to try it once back home.

So much of Lebanon in Crete

Visiting Crete for the first time in my life, I was stunned by the beauty of its nature and its similarity to Lebanon. I fell in love with the island and its people who, with their features, warmth and hospitality, reminded me so much of the Lebanese.

Olive tree groves as far as your eyes can see, cypresses and oleanders on roads sides, deep-blue Mediterranean, high mountain range, fertile valleys and plateaux, citrus plantations, all so unbelievably similar to Lebanon!

Dina Kohl

Moussaka Lebanese Style

Easy to make vegetarian Moussaka

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Prep Time 12 minutes mins

Cook Time 1 hour hr

Servings: 4 servings

Course: main dish, Starter

Cuisine: Lebanese

Ingredients Method Notes

Ingredients

  

• 75 ml extra-virgin Olive oil
• 2 medium onions 250 g, peeled and quartered
• 6 small garlic cloves peeled
• 1 large red pepper rinsed and coarsely chopped
• 1 large aubergine 400 g, rinsed, trimmed, partly peeled, halved lengthwise and cut into 3-cm pieces
• 2 medium zucchini 400 g, rinsed, trimmed and cut into 2-cm rounds
• 3 small potatoes (300 g), peeled, rinsed and cut into 2-cm rounds
• 4 medium tomatoes 400 g, rinsed and quartered
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper or to taste
• 2 heaped teaspoonful tomato paste
• 2 fresh thyme sprig or ½ teaspoon dried thyme

Method

 

1. Heat the olive oil in a 30-cm large deep sauté pan with lid, over medium heat. Sauté the onions for 3 minutes and add garlic. Sauté for 3 minutes until fragrant Add in the vegetables and sprinkle with the salt and pepper. Reduce heat to medium-low, cover, and cook for about 20 minutes. Uncover and carefully mix vegetables without breaking them.
2. Add the thyme and cover again. Continue cooking for another 20 minutes until vegetables have released their juices. Gently mix in the tomato paste and simmer, covered, for about 15 minutes or until vegetables are tender. Don’t over cook! Serve lukewarm as main or side dish.

Notes

All images and text © Dina Bayoud Kohl