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Moussaka is an eggplant or potato-based dish, often including ground meat, in the cuisines of the countries of the former Ottoman Empire, with many local and regional variations. In Turkey, it is sautéed and served in the style of a casserole, and consumed warm or at room temperature. In Arabic countries, a variant is eaten cold. In the Balkans, the dish is layered and typically served hot. Many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). (Source: Wikipedia) Couple of weeks back, we had been to my cousin Minu’s place for Dinner. She had made this wonderful Moussaka, which bowled us over. Even though I have had Moussaka at restaurants, this was the first time I had homemade version. How could I not ask for the recipe of the dish? She sent me the recipe the very next day. The next thing for me to do was to make sure I had all the ingredients in place. Though I am not much of a brinjal lover, I would say the best part of the dish is the brinjal. It was fun to watch my family deciding on who gets the lion’s share of the bottom layer 🙂 I used Beef in this dish. You could use lamb or chicken. The beef I had were cubes and it was difficult to mince it. What I did, was to pressure cook the meat with all the ingredients, cool and then grind it. If using minced meat, the texture will be better.