Moussaka: the story of Greece's most famous dish

Ask a visitor to Athens which Greek dish they want to try first, and the answer is usually the same: moussaka. Layers of eggplant, minced meat cooked in tomato sauce and a rich béchamel crust: a dish that has become a symbol of Greek cuisine.

Where moussaka comes from

Dishes of eggplant and minced meat have been cooked for centuries across the eastern Mediterranean and the Balkans, and the name "moussaka" has roots in Arabic. Moussaka as Greeks know it today, with a thick layer of béchamel on top, took shape in the early 20th century and is linked to the chef Nikolaos Tselementes, who shaped Greek home cooking like few others.

The secrets of a good moussaka

• The eggplant: well roasted or fried, so that it melts in the mouth.
• The meat sauce: slow-cooked with tomato and spices such as cinnamon and allspice, which give it its signature aroma.
• The béchamel: velvety and thick enough to hold everything together, with a golden crust.
• Patience: moussaka needs a little time after the oven to set, so it can be cut into neat portions.

Moussaka at Alysso

At Alysso we serve moussaka the traditional way, baked in a clay pot, which keeps it hot and brings out its flavors. It goes perfectly with a Greek salad or Cretan dakos and, for those who want to taste more, a few meze for the table.

If you are in central Athens, come and try it in Psyrri, a few minutes from Monastiraki. See our full menu.