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Moussakas with Pissourkotiko Traditional Halloumi & Margarine | Charalambides Christis

Suitable for vegetarians
July 1, 2022
Have you ever tried moussaka with Pissourkotiko Traditional Sheep halloumi and margarine Charalambides Christis? Start your month enjoyable, with the best in our diet!
Prep Time
Cook Time


  • 3-4 Medium Eggplants, sliced 3-4mm
  • 125ml EVOO, Extra Virgin Olive Oil
  • 1 Large Yellow Onion, finely minced
  • 750g Beef, chuck double minced
  • 3 tbs Tomato Paste
  • 1 tsp Dry Oregano, ground
  • ½ tsp All-spice berries, ground
  • 3 tbsp fresh Parsley, finely chopped
  • 250ml Vegetable Stock
  • 3 Medium Potatoes, peeled, cooked and sliced 3-4mm
  • 2 Large Tomatoes, thinly sliced
  • ½ tsp Chili Flakes
  • 1 tsp Fine Sea Salt
  • ½ tsp freshly ground Black Pepper

For the Greek Béchamel:

  • 75g Margarine Original, Charalambides Christis, at room temperature
  • 75g All-Purpose Flour
  • 75g Pissourkotiko Sheep Yoghurt Charalambides Christis, grated
  • 750ml Fresh Milk Full Fat, 3% Fat, Charalambides Christis, at room temperature
  • 2 Large Eggs, yolks beaten, and whites whisked.
  • ½ tsp Nutmeg, ground
  • ½ tsp Fine Sea Salt


  1. We start by sweating the eggplants and removing some of their bitterness by laying them on a cutting board and sprinkling both sides of them with salt. 20’ later place in a large sieve, rinse and pat them dry
  2. In the meantime, take a frying pan with a lid and add 25ml of the oil. Allow to heat-up, add the onions and reduce the heat to medium. Sauté for about 4’ to soften and become translucent and then add the meat. Increase the heat and use the back of a wooden spoon to break the minced meat. Cook for about 5’ and until all the meat has got a light colour.
  3. Make a small well in the middle of the pan and add the tomato paste along with the chili flakes cooking for a minute or two. Pour the stock, add the oregano and all-spice and bring to a boil. Place the lid askew on the pan and simmer for 20’. Open the lid, add the parsley and season with salt and pepper to taste taking care as the stock may already be salty enough. Remove from the pan when all liquid has been absorbed/evaporated and add to a bowl.
  4. Use the same pan, wipe with kitchen paper and place on medium/high heat. Pour 50ml of the oil and once it heats-up add half of the aubergines slices.  Fry the aubergines until nicely browned on both sides and remove to a plate. Repeat for the rest of the aubergines.
  5. In the meantime, preheat the oven to 180°C, air circulation, rack in the middle.
  6. To assemble the first part of the moussaka, use an oven proof dish and line at the bottom half of the eggplants. Then add on top half of the minced meat and cover with the sliced tomatoes.
  7. Next, place the remaining slices of the eggplants, and again add on top the remaining minced meat and then the potato slices.
  8. For the ‘Greek Béchamel Sauce’, take a medium pot and add all the ingredients except of the egg’s yolks and whites. Keep whisking aiming to achieve a nice, just a bit runny cream. Remove from the heat and 3’ later add the egg yolks while stirring vigorously. Finally fold in the egg whites and spread the sauce all-over potato slices with a spatula.
  9. Place in the preheated oven to cook for 50’ and until you get a nice golden and charred colour on the sauce. Take out of the oven and let rest for at least 30’. Serve with a rucola salad.
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