While moussaka is largely attributed to Greece, variations can also be found in Turkey where it includes green capsicum, and Serbia, Bulgaria and Macedonia, where it is made with potatoes, pork and a yoghurt topping. Ours is a modern take on the Greek recipe, with slow-cooked shredded lamb instead of minced, and eggplant and béchamel sauce enriched with kefalograviera (hard, sheep’s-milk cheese).You will need a 22cm square baking dish for this recipe.