Preheat the oven at 200C/180C Fan/Gas 6. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry ...

Drain on kitchen paper. Set aside until ready to construct the moussaka. The white sauce should now have cooled enough to whisk in the egg and egg yolks. Cover the base of an ovenproof dish (30 x ...

What started as a fundraiser for the church has now become one of Tallahassee's most established and beloved yearly events.

You’ve probably made a moussaka before or tried your hand at dolmades, but there are a whole host of often-neglected Greek recipes out there, many of which you can make from home. The best thing ...

Some variations use potatoes or courgettes instead/or with the aubergines (eggplants). Unlike the Turkish Moussaka, the Greek version of this aubergine dish has also potatoes and is topped with a ...

Gorge on the vegetarian version of the traditional three layered Greek moussaka. Beautiful eggplants are fried golden brown and served with a blend of spices, fresh veggies and tomato puree.

A delicious combination of eggplant, potatoes and cheese. The traditional dish gets a makeover by tossing in some shrimps. Line the prepared eggplant slices in an oven proof dish, place shrimps ...

The Greek Agora Festival, which bills itself as the largest food and wine festival in the Delaware Valley, is set to come ...

After only seven months, Edesma in Franklin Square has closed. The restaurant, owned by brothers Vassilis and George ...

This meatless moussaka is sensational – rich, oily, creamy, filling, tasty and absolutely moreish. There’re a few steps to it though, so make sure you allow plenty of time to put it together.

Already firmly established as one of Leeds’ most popular takeaways, Mythos opened its first proper restaurant last year.