Greek Festival Original Recipes: Moussaka and Pastichio


Moussaka is a popular eggplant and/or potato-based dish.


(Serves 6 to 10)

Pan: 9-by-13 inches
Oven: 325°–350° for 45 minutes


  • 2 large eggplants (sliced and slightly baked)

  • 1 tablespoon butter

  • 2 large onions (diced)

  • 1 clove garlic (crushed)

  • 2 pounds chopped beef or lamb

  • 2/3 cup canned tomato sauce

  • 2 tablespoons red wine vinegar

  • 4 tablespoons consommé

  • 2 small pieces bay leaves (crumbled)

  • 2 tablespoons parsley (chopped)

  • ¼ teaspoon cinnamon

  • 1½ teaspoons salt

  • ¼ teaspoon pepper


  1. Sauté onions, garlic, meat in butter.

  2. Stir in liquids and seasonings.

  3. Simmer uncovered over low heat until liquids are absorbed.

  4. Place layer of eggplant slices in bottom of pan.  Add a layer of meat and cover with another layer of eggplant.

  5. Pour Bechamel Sauce over it and bake as directed above.

Bechamel Sauce Ingredients:

  • ½ cup butter

  • 6 tablespoons flour

  • 2 cups milk

  • 2 cups cream

  • 2 teaspoons salt

  • ¼ teaspoon white pepper

  • dash of nutmeg

  • 4 eggs  (well beaten)


  1. Melt butter and stir in flour using a whisk to prevent lumping.

  2. Add milk and cream slowly, stirring constantly.

  3. Cook and stir over medium heat until thickened and smooth.

  4. Mix in seasoning.

  5. Slowly add sauce to eggs, constantly mixing.

  6. Return mixture to saucepan.

  7. Cook and stir over low heat until mixture is very thick.

  8. Do not boil.  Cool a little and then pour over the eggplant.

  9. Bake at 350° until brown, about 1 hour.



(Serves 8 to 10)

Pan: 10-by-15 inches
Oven: 450°


  • 2½ pounds chopped meat

  • 1 pound macaroni (Mezzani No. 3)

  • 1½ sticks butter

  • 2 medium onions (chopped)

  • 2 tablespoons parsley (chopped)

  • 2 cans Del Monte tomato sauce with cheese (8 ounces each)

  • Romano and Parmesan cheese (grated)

  • salt and pepper to taste

Bechamel Sauce Ingredients:

  • 10 eggs

  • 1 quart milk (warm)

  • 3 tablespoons Wondra flour

  • salt and pepper to taste


  1. In a blender, beat eggs and add flour and seasonings.

  2. Add warm milk, gradually, stirring and blending until smooth.


  1. Boil 1 pound macaroni according to package directions. Drain.

  2. Brown ¼ pound butter and pour over cooked macaroni. Add ¼ cup grated cheese and mix thoroughly.

Meat Sauce:

  1. Brown onion in 2 tablespoons of butter.

  2. Add meat and stir until browned. Add tomato sauce, salt and pepper, nutmeg and cinnamon.

  3. Cook until all liquid evaporates.


  1. Butter pan and add half of the macaroni.

  2. Layer chopped meat mixture over this.

  3. Spread remaining macaroni evenly over chopped meat mixture.

  4. Top with cream sauce (Bechamel) and sprinkle grated cheese evenly over it.

  5. Bake in 350° oven until light brown for about 45 minutes.


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Honolulu Magazine September 2018
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