Moussaka batter

[Greenteawhisky]

I’m trying to make an authentic batter for moussaka. Most of the recipes I can find use a bechamel sauce with added egg yolks. Is this correct? I have one recipe which doesn’t use flour but the quantities are rather paltry and I usually end up having to double it.

Which is the right topping recipe?

Thanks in advance.

I've always made it as a thick bechamel sauce with egg beaten in. I can't remember if the original recipe I used said egg yolks, but I just use the whole egg to avoid waste.

I'm not keen on giving the Grauniad extra clicks these days, but I do love Felicity Cloake's "How to cook perfect" series. This is her take on moussaka.

Thanks! Flour it is then....

I'm a heathen and use Philadelphia with a bit of added milk and a small amount of mustard and it's really lovely. I know cheese isn't in the recipe for the sauce but it's light enough to be creamy and not cloying.

I mix 3 or 4 tablespoons of FF natural yoghurt to 1 egg and spoon over about half way through cooking. So much easier than bechamel and less washing up.

Like the cream cheese idea above.

The whole egg SapatSea or just the yolk? I do prefer a moussaka with a yoghurt topping.

I just use the whole egg.

Will the egg curdle and turn I to scrambled egg if I use the whole egg? I think I’ve done that before!

No. Just mix it really went into the yoghurt and then spoon on top of the moussaka when there is about 20 minutes cooking time left on the moussaka.