Dolma style chicken and swiss chard spring moussaka
Chicken second courses
Turkish cuisine
Is it a moussaka pretending to be dolma, or dolma faking as mousaka? Either way, I made this dish recently with lamb, and loved it. Then I tried it with chicken, and loved it, maybe even more. This is a moussaka that honors the spring. I deliberately did not use any binding material (no eggs or bechamel) because I wanted it to be light and seasonal. As a result, the dish will be fairly loose -- do not expect the layers to hold together tightly. If you like a more traditional moussaka, feel free to go down the bechamel route.
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