Moussaka
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 |
Moussaka
George Shirley wrote:
> 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 > I haven't made it in years, but I recall it was easy to make but time-consuming. My recipe used both bechamel and a spicy tomato sauce. It also called for lamb or beef layered with both eggplant and zucchini, if I recall correctly. It was one of many varied moussaka recipes from "The Art of Greek Cooking" by the Ladies of Saint Paul's Greek Orthodox Church in Hempsted, Long Island, NY. |
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