The recipe for moussaka I use came from a little paperback cookbook I
picked up in Athens in 1985. We were passing through on our way to
Istanbul and then home to Saudi Arabia and I saw it in the airport book
kiosk. the title attracted me: "A Bunch of Greek Recipes." Instead of
ground lamb I use ground beef. Found out that Bechamel sauce is dirt
easy to make and that's the topping for it. We eat it on a regular basis
as a one-dish meal generally.

George