This moussaka has an Australian-Italian influence, and is adapted from my mother's recipe. I've added hot Italian salami and eggplant schnitzel, and used minced beef as a nod to the Aussie meat pie.

This recipe takes the traditional Greek lamb or beef moussaka and adapts it to chicken. Rather than a béchamel sauce, it uses Greek yoghurt laced with garlic and lemon.

Moussaka minced magic Ingredients15ml (1 tbsp) olive oil, plus extra for brushing1 onion, finely diced2 garlic cloves, finely diced15ml (1 tbsp) fresh lemon thyme leaves (or you can use ordinary ...

By adding the carrots to the mince, I was able to almost double the amount of the beef layer and once again sneaking those veggies in. Preheat the oven to 190ºC. Place 1 tablespoon of olive oil ...

Whether you’re serving it to family or guests, this moussaka delivers on taste and ... or stick with the classic version using minced beef. The egg-and-cheese topping is lighter than a ...

Greek moussaka is always layered and baked in the ... wide frying pan. Brown the minced beef, breaking it up as you stir, for 5-7 mins. Add the onion, garlic, bay leaves and cinnamon stick and ...

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 ...