Athens: Greek Moussaka, My Recipe for Patience
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I cook Greek moussaka when I want to return to a meal with depth without losing its calm. At LaBouffe, that is exactly what I am looking for: a recipe that truly sustains, respects flavour, and leaves room for balance. I often think of Athens, of Plaka, not as a postcard, but as a memory of warm cooking, olive oil, melting aubergines, and subtle spices. As a graphic designer, I love dishes built in layers because they also speak of rhythm and precision; and in the kitchen, I prefer the quiet honesty of a well-made recipe to dramatic effects. I sauté an onion with a little garlic in olive oil, then add minced lamb, sometimes mixed with beef when I want a softer texture. I let it simmer with ripe tomatoes, a little tomato paste, red wine, a pinch of cinnamon, bay leaf, salt, and pepper, until I have a filling that is almost silky. Alongside it, I brown thinly sliced potatoes and grill aubergines so that they stay tender without becoming heavy. I then assemble the moussaka in a baking dish, alternating potatoes, aubergines, and meat, before covering it with homemade béchamel, lightly scented with nutmeg and finished with grated Greek cheese, such as kefalotyri or graviera if I can find it. I bake it until the top is golden and the slices hold their shape. I let it rest before serving, because that wait is part of the pleasure. It is a recipe that resembles me: warm, urban, without unnecessary showmanship, designed for a serious yet lively dinner, generous enough to start a conversation and balanced enough to make you want to come back to it.
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Where: GR