Moussaka
Athens, Greece
Baked layers of aubergine, spiced minced meat and béchamel.
Why locals eat it
The modern layered version is generally credited to early 20th-century Greek cooking influenced by French technique.
Local tip
It is often better at midday in a taverna that cooks a fresh tray daily.
Typically made with
aubergine, minced meat, tomato, béchamel, cinnamon. Recipes vary — always check with the vendor if you have allergies.