Skinny Moussaka with Cauliflower Bechamel Sauce (Easy Moussaka Recipe) (2024)

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Skinny Moussaka with Cauliflower Bechamel Sauce ( Delicious Beef and Eggplant Casserole) Ingredients Instructions Recipe Notes Reader Interactions Comments Leave a Reply FAQs References

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Published on Sep 12, 2014 · Last updated on Aug 23, 2018 · 66 Comments

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In this easy moussaka recipe, cinnamon-spiced beef mingles with tender aubergine slices, a creamy cauliflower bechamel sauce and a delightful parmesan cheese crust. A healthy twist on the famous Greek Beef and Eggplant Casserole.

Creating this easy moussaka recipe has been on my "to-do" list for ages anda few weeks ago, I finally decided it was time to tackle the famous Greek Beef and Eggplant Casserole.

I did some research to find the best moussaka recipes and..I was kind of shocked! I knew moussaka was a traditional Greek casserole made with eggplant and ground lamb or beef but what I didn't know was that this somehow healthy (or so I thought!) casserole was topped with a fatty béchamel aka white sauce.

Not to mention that in the traditional recipe, the eggplant is alsofried. Well...thanks but no thanks!

I still really wanted to eat moussaka so I racked my brains to come up with a healthy, easy moussaka recipe. I don't want to toot my own horn but I'm pretty excited about what I've come up with!

The fried eggplant issue was easily solved by baking the eggplant slices instead of frying it.Subbing the dairy-loaded, fatty bechamel sauce wasn't as straightforward. I've been seeing food geniuses doing amazing things with cauliflower – like Sonia's grain-free focaccia or her dairy-free cheesecake(yep, you read that right) so I knew I had to lean towards this magical vegetable.

I finally settled for a creamy cauliflower bechamel sauce adapted fromLindsay's recipeand it wasperfect for this healthy, easy moussaka recipe!

If you think cauliflower should have nothing to do with moussaka, I totally agree with you but the great news is that you can barely taste it. It's really just a delicious and creamy bechamel sauce and all you can taste is the parmesan, with a hint of garlic.

Fewer calories, fat and carbs; more veggies and more taste => this light and easy moussaka recipe with cauliflower bechamel sauce is a winner!

PS: I just emailed Solal to ask him if he noticed the cauliflower in the moussaka he had been eating all weekand he said... "what cauliflower?" You can definitely trick your picky eaters with this one!

If you tried this easy moussaka recipe with cauliflower bechamel sauce, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

5 from 8 votes

Skinny Moussaka with Cauliflower Bechamel Sauce ( Delicious Beef and Eggplant Casserole)

In my light version of the famous Greek Beef and Eggplant Casserole, cinnamon-spiced beef mingles with tenderly baked aubergines, a delicious creamy cauliflower bechamel sauce and a parmesan cheese crust. This healthy easy moussaka recipe will become a family favourite in no time!

CourseMain Course

CuisineMediterranean

Keywordbaked, bechamel, beef, casserole, cauliflower, cheese, easy, Greek, healthy, lowcarb, mousssaka

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 8

Calories 229 kcal

Ingredients

For Moussaka filling and eggplants:

1lb extra lean ground beef500 g , 5% fat
1onionpeeled and chopped
1garlic clovepeeled and minced
¼tspfreshly ground pepper
½tspsea salt
1tspcinnamon
½tspallspice
2 canscrushed tomatoes2 x 400 g cans (14 oz cans)
¼cuptomato paste
2medium eggplants

For the cauliflower sauce

3large garlic clovespeeled and minced
1tbspbutter
3cupscauliflower floretsabout one small cauliflower or half a medium one
3cupsvegetable stock
1cupparmesanshredded (divided)
½tspfreshly ground pepper

Instructions

For the filling:

Place beef in a medium saucepan over medium heat, break it into small chunks and cook until brown, about 4 minutes. Drain liquid and transfer to a bowl.
Add onion and garlic to the same saucepan and season with salt, pepper, cinnamon and allspice. Mix and cook for about 3 minutes.
Add ground beef back to the pan along with crushed tomatoes and tomato paste. Bring to a boil on high heat then reduce to low and simmer uncovered for one hour.
Preheat oven to 400F/200C.
While beef is cooking, prepare eggplants. Remove eggplants' ends and slice them thinly.
Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheets or bake them in two batches depending on the size of your oven. Bake for 10 minutes, remove from the oven and let cool.

For the cauliflower sauce:

Melt butter in a non-stick skillet over medium-low heat and cook garlic until fragrant but not browned (or it will be bitter). Turn off the heat and set aside.
Bring the stock to a boil in a medium-sized pot, add cauliflower and cook until very tender, about 6 minutes. Do not drain. Using a slotted spoon, transfer cauliflower into your blender or food processor. Add ½ cup cooking liquid, cooked garlic with butter, ½ cup parmesan and pepper. Pulse until very smooth. Taste and adjust seasonings if needed. Set aside.

For assembling:

Place half of the eggplant on the bottom of a large baking dish, cover with half of the beef mixture. Place another layer of eggplant, then the remaining beef mixture on top.
Using a rubber spatula, spread the cauliflower sauce evenly and top with ½ cup parmesan. Bake for 30 minutes or until bubbly and golden brown. Remove from the oven and let it sit for 10 minutes before cutting and serving.

Recipe Notes

Cauliflower sauce adapted from Pinch of Yum

Nutrition Facts

Skinny Moussaka with Cauliflower Bechamel Sauce ( Delicious Beef and Eggplant Casserole)

Amount Per Serving (1 /8th)

Calories 229Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 47mg16%

Sodium 958mg42%

Potassium 980mg28%

Carbohydrates 21g7%

Fiber 6g25%

Sugar 11g12%

Protein 20g40%

Vitamin A 695IU14%

Vitamin C 33mg40%

Calcium 217mg22%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

Susan
September 13, 2014 at 1:09 am

This sounds wonderful, and I think I'll have to try it because of the cauliflower sauce. I've been making your beef & eggplant casserole pretty regularly, which we both really enjoy, so it will be interesting to see which one we like better. BTW the link for the brand of cinnamon did not work.
Reply
Cathy O'Connell
September 13, 2014 at 5:45 am

Marie,
I think you omitted the tomato sauce from the instructions. Do you add the beef to it?
I'm also wondering if the eggplant isn't placed on top of some sauce?
Thanks.
Reply
- marie
  September 19, 2014 at 10:19 pm
  See Also
  Healthy Moussaka Recipe with Gluten Free Bechamel Sauce Baked Grapefruit Recipe with Maple Syrup and Cinnamon - Not Enough Cinnamon How To Make Easy Moussaka [Easy Recipe] - The Tortilla Channel Tartine Recipe with Grilled Halloumi, Avocado & Pomegranate Molasses
  
  Hey Cathy,
  Yes, I forgot to say that the beef needs to be added back to the pot with the tomatoes! I updated the recipe. Thanks for spotting that and letting me know 🙂
  Are you referring to the first layer of eggplants on the bottom of the dish? I put them directly on the dish, without sauce. Because they're already baked they won't stick.
  Reply
whitney hacking
September 17, 2014 at 6:05 am

Just wondering why you need to simmer for 1 hour? Can you use zucchini instead of eggplant?
Reply
- marie
  September 19, 2014 at 10:11 pm
  
  It allows to sauce to thicken and it deepens the flavors a lot. I'm not sure about zucchini, I think it would be a bit too watery and too mushy.
  Reply
Julia A
September 23, 2014 at 4:14 am

Marie, just tried the recipe last night and I have to say it was delicious! My 11 month old baby girl absolutely adored it. I tweaked it a touch by using lamb mince and replacing the all spice with nutmeg. Next time I will use one garlic clove for the cauliflower sauce as I found it a bit too garlicky. Great recipe indeed! Thank you very much for sharing it.
Reply
- marie
  October 03, 2014 at 11:27 am
  
  I'm so glad to hear that!! Thank you for letting me know Julia 🙂
  Reply
Julia
April 30, 2015 at 12:47 am

I ran out of butter once when making béchamel sauce, so I just used olive oil instead, and it worked really well!
Reply
- marie
  May 11, 2015 at 11:00 am
  
  That's good to hear Julia!
  Reply
Barbara
June 01, 2015 at 7:07 am

Hi,
I just made this. I'm not sure why, but mine completely fell apart when I went to cut it and take it out of the baking dish. I'm not sure what I did wrong. It tasted good, just not very presentable.
Reply
- marie
  June 01, 2015 at 12:43 pm
  
  Hi Barbara, I'm sorry to hear that! Did you let it cool before serving it? You need to wait about 10 to 15 minutes before cutting it. I'm glad to hear you still like it though 🙂
  Reply
Jessica
August 07, 2015 at 10:31 am

What temp do you bake it at?
Reply
- marie
  August 07, 2015 at 10:34 am
  
  200C / 400F !
  Reply
  - Jessica
    August 08, 2015 at 1:08 am
    
    Thank you so much! I made this Last night and used turkey instead of beef and OH MY GOSH! YUM!!!!!
    Reply
    - marie
      August 08, 2015 at 8:27 am
      
      I'm so glad you liked this recipe Jessica! 🙂
      Reply
Ann from Sumptuous Spoonfuls
August 13, 2015 at 12:54 pm

Moussaka is my favorite! I love your cauliflower solution for the bechamel sauce ... another idea I love to use is to just whisk together yogurt & egg, add a little salt and nutmeg and when it bakes it tastes just like a decadent bechamel sauce ... I used that trick in this recipe: http://www.sumptuousspoonfuls.com/mmmm-moussaka/
Reply
- marie
  August 17, 2015 at 3:36 pm
  
  Oh yum, it sounds delicious Ann!
  Reply
Shayne
August 28, 2015 at 12:20 pm

I came across your recipe as I was deciding what to do with my impulse eggplant buy - I only had one, so I added some zucchini in and I had to use frozen cauliflower for the sauce - but it came out amazing 🙂 Thanks for the recipe
Reply
- marie
  August 28, 2015 at 7:57 pm
  
  Oh it's great to know it works well with zucchini too! I'm glad you enjoyed this recipe Shayne 🙂
  Reply
Michelle
December 09, 2015 at 10:00 am

I found this recipe on pinterest and just wanted to tell you how much my husband and I enjoyed it! I am allergic to milk so I subbed soy cheese for the parmesan, it still came out very delicious. Thank you for sharing this!
Reply
- marie
  December 09, 2015 at 2:20 pm
  
  I'm so glad to hear that Michelle! And it's good to know it works well with alternative cheese as well 🙂
  Reply
jane
May 14, 2016 at 3:32 pm

Does this freeze well?
Reply
- marie
  May 22, 2016 at 7:49 am
  
  I've never tried myself but I think it would freeze well yes!
  Reply
Caroline
July 26, 2016 at 8:31 am

I found this recipe on Pinterest, and have been wanting to make it for weeks. I finally made this last night, and I thought it was so delicious! My husband ate half of it in one sitting! We will definitely put this on our rotation. Thank you for the wonderful recipe!
Reply
- marie
  See Also
  Cabbage Lasagna Recipe
  August 13, 2016 at 5:43 am
  
  Hubbies are the best taste testers haha. I'm glad you both enjoyed this recipe 🙂
  Reply
Alyssa
September 17, 2016 at 10:34 pm

Do you think this would work without the Parmesan and using olive oil instead if the butter? Thanks!
Reply
- marie
  September 18, 2016 at 2:51 am
  
  You can definitely use olive oil instead of butter. It might be a little bit trickier for the parmesan cheese though because leaving it out would affect the taste. It would still work but might be a bit less tasty. Are you looking to make this dairy free? Because if not, you could use Asiago, Romano or Grana padano instead of parmesan. Hope this helps!
  Reply
  - Alyssa
    September 18, 2016 at 9:12 am
    
    Yes, I wanted to make it fairy-free. I didn't realize those other cheeses didn't have dairy. I will give that a try!
    Reply
    - marie
      September 18, 2016 at 7:44 pm
      
      No they do have dairy! Cheese is dairy food. I was just asking in case making it dairy free was NOT what you were looking for 🙂 if you want to make it dairy free you'll have to leave out the cheese ?
      Reply
cindy
January 14, 2017 at 1:40 am

Okay, I'm a huge moussaka fan but also I'm trying to lose some weight....I subbed organic ground lamb for the beef, used a very large onion and added some extra garlic, just because. I could not believe that this was only 236 calories per serving. It was so amazing. Love your tips on how to soften up the eggplant without the oil and the cauliflower sauce what can I say. I may have to buy stock in cauliflower farming because there will always be one in my home. It was over the top fabulous. Thank you. I'm new to your blog and looking forward to finding other amazing recipes.
Reply
- Marie
  January 24, 2017 at 9:38 am
  
  Cindy I'm so glad you enjoyed this recipe so much 🙂 Thank you!!
  Reply
Lisa Kanegae
January 24, 2017 at 9:11 pm

If i have cauliflower rice how much do u think i should use in place of cauliflorets?
Reply
- Marie
  January 30, 2017 at 10:36 am
  
  I'm thinking about 2 cups but it's pretty hard to tell since I haven't tried myself. Hope this helps!
  Reply
Laura Jean
February 18, 2017 at 11:05 am

So good! A friend made it for me when I was recovering from surgery...I can't stop making it...Awesome recipe...A course.of more times and iay be ready to share...A piece.
Reply
- Marie
  February 20, 2017 at 10:23 am
  
  Thanks Laura, so glad to hear that!! 🙂
  Reply
Laurita
March 01, 2017 at 6:53 pm

Delicious !!!Made it today and my greek boyfriend approved it 🙂 !!!Thank you for the great recipe !!!
Reply
- Marie
  March 03, 2017 at 11:57 am
  
  Woohoo Greek approved, how cool! ???? haha. So glad to hear you loved it Laurita 🙂
  Reply
Sandra
March 11, 2017 at 9:21 am

I just made it, and i had to use up a cauliflower and its purple! Im sure it will taste fine
Reply
- Marie
  March 15, 2017 at 10:29 am
  
  Oh funny, a purple moussaka! Hope you enjoyed it Sandra 🙂
  Reply
merideth
April 02, 2017 at 9:21 am

So oh. holy. crap. This was delicious. I got a bunch of eggplant in my CSA box so I thought i'd hunt around the web for a lightened up moussaka. I ended up on your site and thank goodness i did. Dude. I could have eaten the cauliflower sauce out of a bowl; just me and a spoon and a Scandal marathon. I loved the long-simmered sauce (the key to flavor depth is long simmer amiright?) I can't wait to make this again. I'm going to give it a go with ground lamb vs. ground beef. Thank you so much for the great recipe. This is going right in the "go again" recipe pile.
Reply
- Marie
  April 09, 2017 at 4:10 am
  
  OMG love Scandal too!! And I can definitely picture myself with Olivia and the cauliflower sauce haha. So glad to hear you loved this recipe Merideth! 😀
  Reply
Karissa
April 25, 2017 at 11:42 pm

This was absolutely delicious! The flavors are fantastic, and it tastes so indulgent!
Reply
- Marie
  June 27, 2017 at 12:10 pm
  
  I know, right?! So glad to hear you love this recipe too Karissa 🙂
  Reply
Carolyn Quinn
September 01, 2017 at 1:41 am

Great recipe! What is the green spice you put on top of the whole dish in the picture???
Thanks
Reply
- Marie
  September 01, 2017 at 4:34 pm
  
  Thank you Carolyn! It's fresh parsley 🙂
  Reply
Tilishia
September 13, 2017 at 4:55 pm

And also are your nutritional facts per serving?
Reply
- Marie
  September 15, 2017 at 10:04 am
  
  Yes, one serving out of 8!
  Reply
40A.
August 23, 2018 at 9:17 pm

Moussaka is one of my favourites but oh man, all those calories! Am I going to try your healthy version with cauliflower bechamel? YOU BETCHA!
Reply
Meret
November 30, 2018 at 2:32 am

Hi! I really liked this recipe! I am eating less meat these days, so I substituted Lightlife Gimme Lean veggie sausage. I loved it! Thanks for creating this!
Reply
- Marie
  December 11, 2018 at 9:49 am
  
  Thanks Meret! Really to hear it works well with meat substitute as well, thanks for sharing 🙂
  Reply
Bridget
January 20, 2019 at 11:54 am

I’ve never commented on a recipe before, but... this is AMAZING!! I substituted the beef with super-lean lamb (which I minced myself), but otherwise followed the recipe to the letter - fantastic flavour, held together well and such a crowd-pleaser!
Reply
- Marie
  February 05, 2019 at 9:52 am
  
  Yay so happy to hear Bridget! Thank you 🙂
  Reply
Freida
March 13, 2019 at 1:41 am

I didn’t have egg plant. I substituted zucchini and chopped cabbage. I was in the mood for something different and this turned out to be a nice change. The cauliflower topping is a perfect touch.
Reply
- Marie
  April 07, 2019 at 12:52 pm
  
  Thanks for sharing your substitutions Freida, it sounds delicious!
  Reply
Dani
April 27, 2019 at 6:15 am

I made this with lamb as well, it was fantastic! My partner and I both loved it, and the cauliflower version of bechamel worked really well. Thank you!
Reply
- Marie
  April 30, 2019 at 4:43 pm
  
  Yay so glad to read that Dani, thank you!!
  Reply
Marta Plaza
July 03, 2019 at 11:30 am

I'm on a Keto diet and I'm wondering why do you have so many carbs per portion.Most of the ingredients have 0 carbs ,how did you get to that number? thank you
Reply
- Marie
  May 08, 2020 at 5:37 am
  
  Hi Marta! The carbs from the veggies, especially the tomatoes add up! Keto is tough! You're a champ and I salute you.
  Reply
Nikita
April 28, 2020 at 5:03 am

Unreal! Does not taste like a low calorie meal at all! Took me about two hours to make but now that I’ve done it once it probably won’t take as long the next time.
Reply
- Marie
  May 06, 2020 at 6:27 pm
  
  Hi Nikita! Awesome, I am so happy you liked it and YES, first time attempts are always a bit more time-intense. I hope my moussaka finds its way back on your menu! Cheers
  Reply
Sally Sloan
July 30, 2020 at 8:06 pm

This was excellent! I made it with ground lamb, which was delicious. The cauliflower bechamel is a revelation! Really satisfying, and would be a great dish for crowds.
Reply
- Marie
  August 25, 2020 at 5:21 pm
  
  Ground lamb sounds delicious! Thanks Sally 🙂
  Reply
Megan
August 07, 2020 at 7:25 am

Hello!
I was wondering how you would go about adding potato to this recipe,. Traditionally this dish has both eggplant and potato. Do you think it would work to roast the potato like you did the eggplant? Have you ever tried? 🙂
Thank you!
Megan
Reply
- Marie
  August 25, 2020 at 6:12 pm
  
  Hi Megan! I've never tried adding potatoes but if you wanted to you could pre-cook the potatoes by boiling them (peeled, but whole, not cut yet) until they're almost tender but still undercooked (about half the time you'd cook them normally). Let them cool, slice and add to the casserole layered with eggplants. They'll finish cooking while in the oven. Report back if you give it a try!
  Reply
Renee
November 01, 2020 at 2:41 pm

I made this. Wonderful and so light, compared to the traditional dish. I substituted nutmeg for the cinnamon, because that is my Greek’s husband’s family’s tradition, and ground turkey breast.Was thinking about adding an egg to the cauliflower sauce to help it hold together better, like I do with the traditional béchamel sauce. Can you think of any reason not to? Thanks.
Reply
- Marie
  January 08, 2021 at 7:53 pm
  
  Love the idea of adding an egg! Go ahead - it will turn even richer and thicker! DELISH
  Reply

Skinny Moussaka with Cauliflower Bechamel Sauce (Easy Moussaka Recipe) (2024)

FAQs

How do you make moussaka less watery? ›

If the sauce looks to be too liquid, as a thickening agent, I use corn flour, allowing the filling to absorb as much liquid as possible. When layering the moussaka, start with the minced beef filling as a base then eggplant before adding a second layer of eggplant. Top it with bechamel and grated parmesan.

Read On ›

What is a good side dish for moussaka? ›

What to serve with lamb moussaka

A Greek salad of cucumber, tomatoes and olives with a Greek herb dressing.
A fresh green salad with a tomato and herb dressing.
A freshly grated carrot, lentil and parsley salad.
A chickpea, garlic and mint salad.

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What is béchamel sauce made of? ›

In its purest form, béchamel is comprised of butter and flour that have been cooked together (a mixture that's also known as a roux) and milk, with just a bit of seasoning. The result is a silky cream sauce that can be used either on its own or as the base for countless other sauces.

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Is béchamel sauce the same as white sauce? ›

The term “white sauce” is a more general term that is sometimes used to refer to any white-coloured sauce, while “béchamel sauce” specifically refers to the white sauce made from a roux and milk. However, the two terms are often used interchangeably. In most cases, they refer to the same sauce.

Read The Full Story ›

What is the top layer of moussaka made of? ›

Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it's well worth the effort!

Why was my moussaka watery? ›

Also, be sure your meat sauce is not too wet. Unlike pasticcio or lasagna, there is not a layer of pasta to help soak up wetter sauce. Cook the sauce down until it is mostly crumbled meat. The eggs and bread crumbs will help thicken it a bit after it's done cooking.

What if my moussaka is too runny? ›

Let the béchamel bubble for a few minutes to help cook out the flour, then add in the rest of the ingredients for the sauce. By now the sauce should have a thick custard like consistency. If it is still too runny, cook for a little longer until thickened.

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What is Greece's national dish? ›

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, that it's perceived by many visitors as Greece's national dish.

Read On ›

Which country invented moussaka? ›

Although moussaka is famous as a Greek national dish, it was not invented in that country. A mediaeval book titled 'A Baghdad Cookery book' suggests that moussaka originated in the Levant. It contains a musakhkhan recipe similar to that of moussaka. The cookbook was published around the 13th century.

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Why do Greeks eat moussaka? ›

People like Moussaka because it tastes like an exotic version of lasagna (without the pasta). Also, it is extremely healthy because it has all the green vegetables. It takes around 2 to 3 hours to cook and, depending on the size of the pot or casserole, it can easily serve 6 people.

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Does moussaka contain onion? ›

His recipe has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices (cinnamon, allspice and black pepper); and a top layer of ...

Tell Me More ›

Does moussaka contain tomatoes? ›

A classic family-friendly dish from the Mediterranean, moussaka is classic comfort food, which we happily eat all year round. It consists of layers of pan-fried eggplant, a thick, rich lamb-tomato sauce, and a topping of deliciously creamy bechamel sauce.

Read The Full Story ›

Does moussaka contain cinnamon? ›

Today we're talking moussaka, a sublime Greek casserole with layers of tender eggplant, a flavorful meat sauce, and topped with creamy bechamel. It's rich, decadent and seasoned with hints of cinnamon, nutmeg, oregano and paprika. Even though Greek moussaka is not difficult to make, it is a bit time consuming.

Learn More ›

What's the difference between lasagna and moussaka? ›

Many wonder what the difference is between moussaka and lasagna, and it's quite simple! Lasagna is made with layers of pasta, while moussaka is made with layers of vegetables. There are variations of eggplant moussaka, some use potatoes or even zucchini squash.

What defines a moussaka? ›

Definition: Moussaka is a layered oven casserole dish made with vegetables and meat. The most well-known version of moussaka is made with layers of eggplant slices, cheese, and a meat sauce, topped with a thick béchamel sauce; however, other favorites call for potatoes, zucchini, or a combination of vegetables.

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Where is moussaka made? ›

moussaka, dish of baked lamb and eggplant prepared throughout the Balkans and Middle East but most closely associated with Greece and Turkey.

Learn More Now ›

What does moussaka literally mean? ›

Moussaka cuisine takes its name from the Arabic word musaqqa'ah. The word means cold or dipped in liquid. Greek and Turkish foodies adopted the name when the Arabs introduced it to the Mediterranean. Turks and Greeks may have agreed on this Arabic name because moussaka is best served warm or cold.

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