Greek-Style Moussaka

The Greeks and Egyptians often spar over the roots of moussaka, a cherished dish intertwined with the cultures of both countries. Some culinary studies suggest the dish originated in the Levant and arrived in Greece from the Ottoman Empire. Greek moussaka is renowned for its rich layers of aubergine (eggplant), ground meat and a creamy béchamel sauce, a trademark introduced by Greek Chef Mikolaos Tselementes in the 1920s. This version follows Antigone Zoulias’ lead who has been head of the