Sunday evenings possess this extraordinary power to transport you straight into the heart of sun-drenched Greek islands ...

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.

Bring to a simmer and let cook for 30 minutes or do help thicken the sauce. Once ready, set aside while you make the bechamel. Layer and cook the Moussaka: Preheat your oven to 375˚F.

Béchamel sauce is a cooking staple for many, as a versatile element in a number of popular dishes. It is a foundation for meals including lasagne, moussaka and macaroni cheese, while it can also ...

Comfort food made meatless and better-for-youMoussaka is known for its rich layers and satisfying flavor, but this ...

Sometime in the 1920s, Greek chef and cookbook author Nikolas Tselementes created the famous version of moussaka that we know today — potato, eggplant, meat mince, and creamy bechamel sauce layered ...

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 ...

Moussaka, with its succulent layers of eggplant, savoury meat sauce, and creamy béchamel, serves as a culinary mosaic of the Mediterranean’s rich history and cultural intersections. This ...

Volunteers cooked more than 2,500 pounds of ground beef for the pastitsio, a type of ziti with seasoned beef and bechamel sauce, and moussaka, made from layers of seasoned beef and eggplant with a ...

Moussaka is a Greek comfort dish beloved for its rich, hearty layers of tomato sauce-drenched eggplant, meat (or mushrooms and lentils in the vegetarian version), and various other vegetables, all ...