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Thick of Think Bechamel for Pastitsio or Moussaka?

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paharo45

paharo45

Active member
Hi everyone! I’m curious how you like your Bechamel for Pastitsio and Moussaka? My family is a bit divided between liking it thick and fluffy or a bit thinner. What do you think?

I’ve seen it both ways. Some recipes go heavy on the flour and eggs to get that airy, almost cake-like layer that stands tall when sliced. Others go lighter for a more velvety topping that melts into the rest of the dish. I personally love both depending on the mood—thick and fluffy feels more indulgent, but the thinner version blends beautifully with the meat or pasta.

What do you usually go for when you cook or eat these dishes? And do you ever adjust your béchamel depending on the occasion or who you’re serving?

Would love to hear your thoughts, favorite techniques, or any tips for getting that perfect top layer just right!
 
love this discussion because the béchamel really makes the dish! Personally, I lean toward a thick and fluffy béchamel for both pastitsio and moussaka—it gives such a luxurious, satisfying bite and creates that gorgeous, defined top layer when you slice into it. I usually add an extra egg yolk and a bit more flour to help it hold its shape.

That said, I completely agree that a thinner, velvety béchamel has its own charm, especially when you want the flavors to meld more with the meat or pasta. I tend to make it fluffier for a big family gathering (it feels more festive and impressive) but slightly thinner for a cozy weeknight version.

A little nutmeg and a generous handful of grated kefalotyri or Parmesan also take it to the next level! Would love to hear if anyone has a secret tip for getting that perfect golden crust on top!
 
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