Moussaka, in its most ubiquitous form, is Greek, but the concept is Levantine (the region around Syria, Jordan, Israel and Lebanon) in origin, with specific regional differences. Wherever you go these days there are variations. In Egypt moussaka is often vegetarian – simply layers of fried aubergine with tomato sauce – and only in Greece is it made with a layer of bechamel sauce.
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/recipes/93499579/Recipe-Sam-Mannerings-moussaka
from
https://oliviawhinham79.tumblr.com/post/161889478231
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