A Greek casserole with ground beef, potatoes, eggplant, and cheese, moussaka leaves everyone full, happy, and satisfied.

This was the version her own grandmother used to cook. The dish we now recognise as moussaka seems to have come into being in the pages of Tselementes’s book. He devoted an entire chapter to the ...

A flexible dish that fits your kitchen and your cravings This vegetarian moussaka is designed for real life. You can use whatever vegetables you have on hand in the sauce—think carrots ...

With its layers of potato, eggplant, tomatoey lamb sauce, and silky béchamel, Greece’s most famous dish has irresistible appeal. In fact, when it’s carefully made, moussaka is one of the best ...

Once ready, set aside while you make the bechamel. Layer and cook the Moussaka: Preheat your oven to 375˚F. Spray your baking dish with nonstick cooking spray. Begin by placing a layer of ...

And yet it is moussaka—sloppy squares of richly flavoured mince, potatoes, aubergines and indulgent béchamel sauce—that many consider Greece’s national dish. Its entry into the pantheon of ...

Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish. Arrange one-third of the ... the remaining sauce and mushrooms. Press the moussaka down slightly. In a bowl, whisk the ...

From fried fish and chips in the UK to the lasagna-like moussaka in Greece, certain dishes just make us feel all warm and fuzzy inside. Whether you're looking for something to fill you up on a ...