A delicious mix, using grilled eggplants and lamb meat, all spiced with cinnamon and herbs. Preparation: Step 1: Clean the ...

Spread over the yoghurt. 5. Preheat an oven to 180C. Bake the moussaka for 40 minutes until the yoghurt is set and lightly browned. 6. Sprinkle with parsley to serve.

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.

Moussaka, in its most ubiquitous form, is Greek, but the concept is Levantine (the region around Syria, Jordan, Israel and Lebanon) in origin, with specific regional differences. Wherever you go ...

1. In a frying pan heat the oil over a moderate heat and add the onion, garlic, herbs and zest. Stir-fry without browning until the onion is soft. Add the lamb and stir-fry until it is dry and ...

Where to find that carefully made moussaka? Right in your own kitchen. One reader of Cooks Without Borders, my international cooking website, has told me our recipe, fragrant with allspice and ...

Fried eggplant introduces a lot of calories into this recipe because a significant amount of oil is needed to fry the slices of eggplant. Other moussaka recipes use potato slices, which tend to ...