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Moussaka from The New Book of Middle Eastern Food by Claudia Roden

  • ground cinnamon
  • eggplants
  • nutmeg
  • parsley
  • tomatoes
  • ground lamb
  • milk
  • cheddar cheese
  • dried red pepper flakes
  • store-cupboard ingredients

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Notes about this recipe

  • mharriman on October 24, 2018

    Wonderful! Instructions make this multi step dish easy. For two of us, I cut all of the ingredients in half except for eggplant slices which I reduced by 1/3 and baked in a smaller casserole dish than called for. Other Changes made: used leftover homemade (Marcella Hazen) tomato sauce instead of tomatoes and baked for 35 minutes instead of 45. At 35, white sauce was turning dark brown and beginning to burn. Will tent with foil last 10 minutes next time. Looking forward to the leftovers tonight. Cannot remember a better moussaka!

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