Moussaka with Nutmeg: A Flavorful Middle Eastern Dish Recipe

Meat Dishes

moussaka with feta cheese
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The Moussaka with nutmeg recipe sets this classic dish apart because of the addition of nutmeg. This warm and aromatic spice adds a subtle depth of flavor that complements the other ingredients perfectly. The classic dish is typically made with layers of eggplant, ground lamb, and a creamy béchamel sauce. It’s a hearty and flavorful meal that is perfect for a cozy dinner at home. One of the key ingredients that sets this moussaka recipe apart is the

To make this moussaka, you’ll need a few key ingredients: First, eggplant, ground lamb, onion, garlic, parsley, tomato paste, and a variety of spices, including cinnamon, oregano, and of course, nutmeg. Finally, the dish is finished off with a creamy béchamel sauce that is made with whole milk, evaporated milk, eggs, and plenty of grated Parmesan cheese.

What Is Moussaka?

Moussaka is a popular dish in Mediterranean cuisine that is typically made with potatoes, eggplant, and ground beef or lamb. It’s typically finished off with a creamy béchamel sauce and baked until it turns a lovely golden brown. However, one of the key ingredients in this recipe that gives moussaka its unique flavor is nutmeg.

Historical Background

The origins of moussaka are a bit unclear, but it is believed to have originated in the Middle East. It was later popularized in Greece and has since become a staple dish in Greek cuisine.

One theory is that the dish was brought to Greece by the Ottoman Empire during their occupation of the country in the 15th century. The dish was then adapted and transformed into the moussaka we know today.

Cultural Significance

Moussaka is not only a delicious dish, but also holds cultural significance in Greek cuisine. It is often served at special occasions and family gatherings and is a source of pride for many Greeks.

There is even a National Moussaka Day in Greece, celebrated on September 23rd each year. This day is dedicated to celebrating the dish and its importance in Greek culture.

Nutmeg’s Role in Moussaka

Flavor Profile

Nutmeg is a spice that is native to Indonesia and is made from the seed of the nutmeg tree. It has a warm, sweet, and slightly nutty flavor that pairs well with savory dishes like moussaka. The flavor of nutmeg is quite strong, so a little goes a long way. When using nutmeg in moussaka, I usually add just a pinch to the béchamel sauce to give it a subtle but distinct flavor.

Health Benefits

Nutmeg not only adds flavor to moussaka but also has some health benefits. It is a good source of antioxidants and has anti-inflammatory properties that can help reduce inflammation in the body. Nutmeg also contains compounds that may help improve brain function and reduce the risk of certain chronic diseases.

Substitutes and Alternatives

If you don’t have nutmeg on hand, there are some substitutes and alternatives that you can use in moussaka. One option is to use cinnamon, which has a similar warm and sweet flavor. Another option is to use allspice, which has a slightly more complex flavor profile that includes notes of cinnamon, nutmeg, and cloves. You can also use pumpkin pie spice, which is a blend of cinnamon, nutmeg, ginger, and allspice that is commonly used in baking.


  • 1 large sliced eggplant,(1/2-inch slices)
  • 3 tbsp of coarse salt
  • 1/3 cup of olive oil
  • 1 pound ground lamb
  • 1 large chopped onion
  • 4 minced garlic cloves
  • 1/2 cup of chopped parsley
  • 4 tbsp of tomato paste
  • 1 tsp of salt
  • 3/4 tsp of ground cinnamon
  • 1/2 tbsp of dried oregano
  • 1/8 tsp of ground nutmeg
  • 1/4 tsp of white pepper
  • 1/2 cup of red wine
  • 4 tbsp of butter
  • 2 tbsp of flour
  • 1/2 tsp of salt
  • 1/4 tsp of white pepper
  • 1/8 tsp of ground nutmeg
  • 1 cup of whole milk
  • 1 cup of evaporated milk
  • 2 eggs
  • 1/2 cup of grated parmesan cheese

How to make moussaka with nutmeg?

  1. Arrange eggplant slices in a single layer on a clean kitchen cloth or paper towel. Sprinkle them generously with salt to draw out excess moisture, preventing a soggy final product. After resting, pat the slices dry with paper towels for successful broiling.

  2. Heat one tablespoon of oil in a large skillet over medium heat. Add the lamb and cook, stirring constantly, until lightly browned. Remove any excess fat with a spoon. Add the chopped onion and cook, stirring now and then, for about four minutes until it softens. Next, toss in the garlic, parsley, tomato paste, salt, cinnamon, oregano, nutmeg, and pepper. Stir these ingredients well before incorporating the wine. Bring the mixture to a boil, then reduce heat and simmer for fifteen minutes. Uncover the pan and continue simmering until the sauce reaches a desired consistency, which typically takes around five minutes.

  3. In another saucepan over medium heat, melt the butter. Stir in flour, nutmeg, salt, and pepper to make a roux. Gradually whisk in milk until smooth. Cook the mixture, stirring constantly, until it thickens, which should take roughly two minutes. In a small bowl, whisk together the eggs and egg yolk. Temper the egg mixture by adding a small amount of hot sauce while whisking continuously. Gradually incorporate the tempered egg mixture into the main sauce, stirring constantly, and cook over low heat for two minutes. Remove the pan from heat and cover it to retain warmth.

  4. Pat the eggplant slices dry once more with paper towels to remove any remaining moisture. Arrange the slices in a single layer on a baking sheet. Brush them lightly with half of the remaining oil. Place the baking sheet under a broiler, approximately four inches from the heat source. Broil the eggplant until it becomes lightly browned, which should take about five minutes. Carefully flip the slices and brush the opposite sides with the remaining oil. Broil again until browned (approx. 5 minutes). Take out the eggplant from the oven and preheat the oven to 350 degrees Fahrenheit.

  5. Spread half of the broiled eggplant slices in a single layer across the bottom of an ungreased two-quart square or oval baking dish. Top this layer with the simmered lamb sauce and sprinkle it with two tablespoons of Parmesan cheese. Arrange the remaining eggplant slices over the meat sauce and cheese layer. Sprinkle this final layer with an additional two tablespoons of Parmesan cheese. Pour the prepared bechamel sauce over the entire dish and top it with the remaining Parmesan cheese. Bake the assembled moussaka in the preheated oven for forty-five minutes to one hour, or until the top is visibly golden brown.

Moussaka Variations

Vegetarian Options

There are plenty of delicious vegetarian options for those who prefer a meatless moussaka. One popular option is to replace the ground meat with lentils or chickpeas. Not only does this add a great source of protein, but it also adds a nice texture to the dish. Another option is to use sliced eggplant as the base instead of meat. This creates a lighter and fresher moussaka that is perfect for a summer meal.

Regional Twists

Moussaka is a dish that varies from region to region, and each variation has its unique twist. In Greece, for example, they often add nutmeg to the dish for a warm and slightly sweet flavor. In Turkey, they add cinnamon and allspice to the meat mixture for a more fragrant and flavorful moussaka. And in the Middle East, they often add tahini to the bechamel sauce for a creamy and nutty taste.

Serving and Presentation


This is a hearty dish that can be served on its own, but it can also be paired with some tasty accompaniments to enhance the overall flavor. Some great options include a fresh Greek salad, garlic bread, or roasted vegetables.

Plating Suggestions

here are a few things to keep in mind when plating. First, consider using a white or light-colored plate to make the dish stand out. Next, use a spoon to scoop out individual servings, making sure to get some of the creamy bechamel sauce on top. Finally, sprinkle some chopped parsley or fresh thyme over the top for a pop of color and added flavor.

Another fun plating idea is to use individual ramekins or small baking dishes to create individual servings. This is a great option for dinner parties or when serving a large group. Simply spoon the moussaka into each dish, top with a dollop of bechamel sauce, and bake until heated through.

Wine Pairing

One great option is a full-bodied red wine, such as a Syrah or Cabernet Sauvignon. These wines have a strong tannin structure that can cut through the richness of the dish and complement the meaty flavors. Look for wines with notes of black fruit, spice, and oak to balance the nutmeg in the dish.

A rich buttery Chardonnay can also work well with moussaka if you prefer white wine. Look for wines with a creamy texture and notes of vanilla and oak to complement the dish’s creamy béchamel sauce.

Another option is a Greek wine, such as Xinomavro or Agiorgitiko. These wines are full-bodied and have a high acidity that can cut through the richness of the dish. They also have a unique flavor profile that can complement the Mediterranean flavors in the dish.

Storing and Reheating

  • Store your moussaka in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
  • If you plan on freezing your moussaka, wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months.
  • When reheating your moussaka, preheat your oven to 350°F and place the dish in the oven for 20-25 minutes. Alternatively, you can reheat it in the microwave for 2-3 minutes on high.
  • To prevent your moussaka from drying out, cover it with aluminum foil while reheating.
  • If you want to add some extra flavor to your reheated moussaka, sprinkle some fresh parsley or oregano on top before serving.


In my experience, moussaka with nutmeg is a game-changer. The nutmeg adds a subtle warmth and depth of flavor that elevates the dish to a whole new level.

I highly recommend giving it a try if you haven’t already. It’s a simple addition that can make a big difference in the taste of your moussaka.

Overall, I think nutmeg is an underrated spice that deserves more attention in the kitchen. It’s versatile and can be used in both sweet and savory dishes.

So next time you’re making moussaka, don’t forget to sprinkle a little nutmeg on top. Your taste buds will thank you.

By the way, a crispy salad is a great paring to this moussaka.
Get this Jerusalem salad recipe (by clicking the image below):
jerusalem salad with tahini

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