Moussaka with Spiced Ground Lamb and Creamy Bechamel

Preheat your oven to 375 deg F (190 deg C).

In a heavy-bottomed skillet, brown the ground lamb over medium-high heat until deeply caramelized and fragrant.

Season generously with salt, black pepper, a pinch of cinnamon, and nutmeg to build that essential Greek profile.

Add the finely diced red onions and sauté until translucent.

Stir in the bulgur and toast for 2 minutes to absorb the rendered fat, then add enough water to cover; simmer until the bulgur is tender and the liquid is absorbed.

In a shallow baking dish, layer the thinly sliced raw kohlrabi to mimic the traditional eggplant base.

Spread the spiced lamb and bulgur mixture over the kohlrabi.

Thin the creme fraiche with a splash of water and a dash of nutmeg to create a silky, pourable topping, then spread it evenly over the meat layer.

Bake for 35-40 minutes until the top is bubbling and golden-brown.

Let it rest for 10 minutes before serving to allow the layers to set; garnish with a fresh grating of nutmeg and serve warm.