There are many versions of Moussaka that come from the countries that historically were part of the Ottoman Empire but Greece is best known for this dish and for good reason. Chef and author, Aglaia Kremezi has provided a recipe that was handed down to her from her mother. We all know that moms usually know best and with the weather getting cooler, Moussaka is a great dish to serve to friends and family.
For the recipe: Aglaia’s Moussaka
Pairing Moussaka with Greek wine
The earthy notes of sweet spices and hints of leather of a Xinomavro Naoussa/Amynteo wine, well matured in a barrel, adds to the rich aroma of ground lamb and intense presence of pepper in this dish. The tannins, softened by time, and the rich texture of the wine fit the complex flavours of this moussaka with peppers like a glove.