Palestinian Moussaka

Despite most peoples’ familiarity with the Greek version of moussaka, the origin of the dish is Arab and the word “musaqa’a” is Arabic. My family-in-law pronounces it “‘msa’a” and the Palestinian version, doesn’t usually have bechamel. However, I learned this “easy bechamel sauce” from my Saudi friend and it gives a very good flavor to the dish.  In the picture, the tomatoes are on top but actually they should be above the meat layer. Serve this dish with pita bread and a simple salad.



  • 4 baking potatoes, thinly sliced
  • 2 large eggplants, 1/2 inch thick slices, rounds or length-wise
  • 1 onion, chopped
  • 1 pound ground lamb or ground beef
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 3 tomatoes, sliced

“Easy bechamel”

  • 1 can Nestle Table Cream
  • 3 Tablespoons cream cheese
  • 2 cups whole milk


  • Fry the potato and eggplant slices in batches and drain on paper towels.
  • Heat 1 tablespoon olive oil over medium-heat and saute the shopped onion until soft, about 2-3 minutes.
  • Add the ground beef and brown, breaking it up with a wooden spoon. Drain excess oil from the ground beef and add the tomato paste and spices. Add 1/4-1/2 cup water.
  • Layer half the potato slices in a 13×9 baking dish and sprinkle with salt. Layer half the eggplant on top of the potato slices and sprinkle with salt.
  • Spread the meat mixtures over the eggplant. Place the tomato slices over the meat mixture.
  • Place the second layer of eggplant over the tomatoes, sprinkle with salt.
  • Add the final layer of potatoes and sprinkle with salt.
  • Combine the “bechamel” ingredients in a blender and pour into the baking dish.
  • Bake at 350 degrees for 30 minutes.

layering the ingredients


One thought on “Palestinian Moussaka

  1. Pingback: 9 Palestinian food recipes you absolutely have to try! 🇵🇸 🇵🇸 🇵🇸 – Muslim Players

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