This dish can be a controversial subject among Greek cooks, as everyone thinks they know the best way of making it (or if they don’t then their mother does), so I was careful to ask lots of chefs and cooks as I tried to work out my favourite version. (I learned a lot from a wonderful lady in a shoe shop one afternoon, after my sandals broke.) I like a fairly deep layer of béchamel on the top of my moussaka and I prefer to make it with minced beef, or beef and veal. However, it can be very good made with lamb, in which case a little pinch of cinnamon can really elevate the flavour. If you are a cheese lover, you might like to grate a little cheese on top, just before serving.