I had just pulled my first draft of moussaka, a creamy comforting Greek casserole, out of the oven and set it down on my station in the test kitchen to cool. The smell of roasted lamb, mint, and ...

Lamb shoulder moussaka Matthew Evans shares his recipe for this rich, indulgent Greek moussaka. The heady, cinnamon-spiced eggplant is covered with a creamy ricotta and kefalograviera instead of the ...

1. Preheat oven to 350°F. Preheat large sauté pan on medium 2–3 minutes. Place oil and onions in pan; cook 8–10 minutes, stirring occasionally, or until well browned. Stir in cinnamon, oregano, pepper ...

This is my modern interpretation of moussaka. I take meltingly tender slow-braised lamb neck and use it to fill hollowed-out eggplants. Instead of the classic creamy bechamel sauce, I add a silky ...

Just imagine a dish as therapeutic to eat as a lasagne, but instead of beef it’s made with lamb and has layers of potato and eggplant as the pasta sheets … Imagine no more, champions! I have spent a ...

In the right hands, Moussaka can be a revelation. Coming from me, that's quite a statement because I can count on one finger the number of times I have thought beef and cinnamon tasted good together.

A version of this Greek classic. Layers of eggplant are cooked with a tomato and lamb sauce topped with a light cheese sauce. Slice eggplant into 1 cm thick slices. Sprinkle with salt and allow to ...