What should the consistency of the meat filling of moussaka be like?

I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka seems to be it's most integral element however in looking at all these recipes I've been unable to reach any consensus as to how this should be cooked. The sticking point seems to be the choice of ingredients to cook the meat filling with. My options seem to be:

tomato passata/canned tomatoes/peeled tomatoes
tomato puree
or a combination of both.

I am under the impression that the meat filling in a moussaka tends to be less tomatoey and thinner than say a Ragu alla Bolognese meat sauce. When cooking a Ragu alla Bolognese meat sauce you're aiming for a nice thick consistency with caramelisation of the tomatoes in the sauce.

I feel that cooking moussaka meat filling with tomato passata/canned tomatoes will result in the meat sauce being similar to that of a Ragu alla Bolognese. Is this desirable for moussaka?

Can someone tell me the consistency I should be striving for?

Best Answer

From my travels in Greece I can say that it's 100% dependent upon taste. I've had it many different ways. In some restaurants it's so thick that the servings sit like a block on your plate and some that the filling was quite runny and there are staunch defenders and critics of both.

As with most traditional dishes there are as many variations as there are cooks who prepare it.

The traditional recipe calls for chopped tomatoes to be mixed with the aubergine(eggplant) and meat and spices and reduced to the desired consistency.

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What should the consistency of the meat filling of moussaka be like? - From above of crop anonymous female demonstrating dough circle with minced meat filling above table with dumplings at home

What should the consistency of the meat filling of moussaka be like? - Cheerful Asian grandma with boy and female teen preparing dumplings at table with minced beef filling at home

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Why is my moussaka oily?

Now, some people complain about moussaka being too oily or greasy. The main culprit here is the aubergines or eggplants which hoover up any oil that they are cooked in like little sponges. The way to get around this is to brush them with oil and bake them in the oven while you are cooking the meat sauce.

Can moussaka be made the day before?

Make Ahead TipsYou can make the meat sauce up to 2 days ahead and refrigerate it, or freeze it for up to 3 months. You can refrigerate an unbaked moussaka for up to 24 hours. Let it come to room temperature before baking.

Does moussaka contain meat?

So what is Moussaka? Moussaka is a traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. In other words, the ultimate comfort food.

What is the primary ingredient of moussaka?

Most versions are based primarily on saut\xe9ed aubergine (eggplant) and tomato, usually with minced meat, mostly lamb. The Greek version includes layers of meat and eggplant topped with a b\xe9chamel ("white") sauce and baked.

How To Make Greek Moussaka | Akis Petretzikis

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