There’s something incredibly comforting about a dish that layers flavors and textures so beautifully, and that’s why I love ...

In many Middle Eastern and European cuisines, moussaka is such a food. Based around a simple backbone of ground meats mixed ...

This meatless moussaka is sensational – rich, oily, creamy, filling, tasty and absolutely moreish. There’re a few steps to it though, so make sure you allow plenty of time to put it together.

Add the mushroom mixture on top and cover with the eggplant. Add the béchamel as the top layer to the moussaka and grate some nutmeg on top. Bake at 180C for 25 minutes. Remove from the oven and ...

Moussaka is generally associated with Greece, though it was the Arabs who brought eggplant to Greece. There are Turkish and other Middle Eastern versions, and this oddity: Mussak’kia.

topped with bechamel sauce), moussaka (layers of Greek-style chopped beef, thinly sliced potatoes and eggplant topped with a rich cream sauce and baked) and Athenian chicken (boneless and skinless ...