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 ...

Add articles to your saved list and come back to them any time. This week's recipe is for a tasty vegetable and lentil moussaka, a version of the well-known Greek dish that is usually made with lamb.

If you’re in a certain Mediterranean mood, there’s nothing more marvelous than a great moussaka. With its layers of potato, eggplant, tomatoey lamb sauce, and silky béchamel, Greece’s most famous dish ...

Here's one way to satisfy a craving for lamb. The filling is juicy and well seasoned. The nigella seed in the yogurt provides a little pop of smoky interest, and store-bought tomatoes taste a bit ...

BARRY SAYS: Kelley has made moussaka before, but this time was special. I'm sure she can explain why, but I'm guessing it was the fresh ingredients and the love that went into it. It was a half-day ...

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.

If ever there was a dish that embodied the Greeks, moussaka is surely it: a classic dish that also invites innovation and ingenuity. Moussaka might be layered and complex, but it’s ultimately ...

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 ...