Cooking & Baking
Related: About this forumFirst time making moussaka, it was worth it.
I layered potatoes, zucchini and egg plant, used half lamb and half beef in the sauce. I added a little olive oil to my roux for the bechamel. There is a lot of preparation. Next time I will cook my meat sauce longer to thicken more. It made a lot of food. I'm glad I had a aluminum turkey pan in stock. It freezes so-so. it is worth it, a very tasty dish. I'm going to try pastitsio next since I have the bechamel down.
dawg day
(7,947 posts)I worked at a Greek restaurant in college (I'm not Greek, so the tastes were new to me). At the end of a shift, the cooks would let us waitresses come in and polish off the leftovers. I loved moussaka and pastitsio both.
What is the benefit of olive oil in the bechamel? Sounds tasty!
Hotler
(11,353 posts)I used 2/3 butter to 1/3 olive oil in my roux
flor-de-jasmim
(2,124 posts)Callalily
(14,885 posts)I have never made it myself. May just have to give it a try.
Vinca
(50,170 posts)Hotler
(11,353 posts)bif
(22,560 posts)From a couple of my wife's Greek cookbooks. It's pretty easy to make.