Moussaka

Greek moussaka is a baked casserole of silky fried aubergine layered with cinnamon-and-allspice-scented minced lamb in tomato, all crowned with a thick, golden béchamel that sets into a custardy top. Cut into squares, it reveals its strata like a savoury layer cake.

Hearty and comforting, it is a Sunday-table and taverna staple, best rested before serving so the layers hold.

Layered aubergine-and-meat dishes are found across the Eastern Mediterranean and Middle East, but the Greek moussaka as we know it was shaped in the 1920s by chef Nikolaos Tselementes, who added the French-style béchamel topping that distinguishes the Greek version.

The dish reflects centuries of culinary exchange around the Ottoman Mediterranean, where the aubergine became a regional star. Today moussaka is one of the defining dishes of Greek home cooking and a fixture on every taverna menu.