You’ll find moussaka, with its chunky layers of deeply savoury, sweetly spiced meat, silky aubergines and creamy bechamel sauce, on the menu at every whitewashed tourist taverna. No surprise, then, ...
Layers of noodles, meaty tomato sauce and thick bechamel come together for this celebratory Greek recipe from chef Christina Xenos. This column comes from the Eat Voraciously newsletter. Sign up here ...
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