In 2004, Greece arrived in Portugal with the perfect combination. Minced lamb and beef simmered in olive oil, aubergine, tomato and, potato were added then, bayleaf, garlic, red wine and, cinnamon completed the necessary characteristic. The difference between a good Moussaka and an excellent example is the dried cinnamon. When cut in it's baking tray, it should stand in tumescent glory, no flopping to the parameters of the plate. Cinnamon supplies the stiffener.
Again, we must blame ra Sellik for the paucity of Scotland's chances. If Peter had appointed the greatest Moussaka man, Ange Postecoglou after Lenny's first tenure, he would have completed a gazilion trebles and moved on to the national job by now. I fear Steve Clarke is a flaccid Moussaka man?