• 200 GRAM FLOUR
• 80 GRAM BUTTER
• 40 GRAM MILK
• 100 GRAM BACON, cut in pieces
• 400 GRAM MINCED BEEF
• 1 SLICE BREAD
• 2 EGGS
• 2 TBSP RAISINS
• 1 ONION, chopped
• 1 TBSP CURRY POWDER

• 2 EGGPLANTS, sliced
• 500 GRAM MINCED LAMB
• 3 ONIONS, chopped
• 50 GRAM FLOUR
• 500 GRAM TOMATO SAUCE
• 50 GRAM BUTTER
• 1/2 LITER MILK
• 125 GRAM CHEESE, grated
• 1 EGG, beaten
• 2 TSP SAGE

Make a dough of butter, flour and milk. Put 3/4 of it on the bottom and the sides of an oven dish. Soak the bread in water. Fry the onion 3 minutes, add the mince beef and fry 3 minutes more. Add the rest of the ingredients and put the mixture on the dough. Cover with the rest of the dough. Bake 30 minutes at 225 degrees Celsius.

Sprinkle the egg plant with salt and leave them for half an hour. Rinse and dry them and fry on both sides for four minutes. Fry the onions three minutes, add the lamb and fry until brown. Add the tomato sauce and the sage. Simmer for 15 minutes. Melt the butter, dissolve the flour and simmer 3 minutes. Add the milk and bring to the boil, cook 3 minutes on a very low fire. Melt the cheese in the sauce. Put half of the tomato-meat mixture in an oven dish, spread half of the egg plant over it and half of the cheese sauce. Repeat this. Bake 45 minutes at 180 degrees Celsius.

It is clear that musaqqa'a, moussaka from Greece and moussaka from Cyprus are members of the same family. The Greek and Cypriots make it a layered dish with béchamel sauce; the Arabs don't really layer it and use only tomato sauce. We will not fight about who was first. The Greek version is better known, but the word seems to have an Arabic origin.