Classic moussaka from Taverna: Recipes from a Cypriot Kitchen (page 177) by Georgina Hayden

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for kefalotyri cheese.

  • metacritic on October 11, 2021

    This was quite good. The only thing lacking from the instructions were cues to add salt at key moments, and so the final product was under salted but otherwise phenomenal. I would add salt at every layer, which would improve the final product immensely. I find the recipes in this book result in very good dishes but the instructions are insufficient more often than not, including a lack of explanations for why certain decisions were made relating to various steps. That said, the recipes give a pretty good set of steps that will yield excellent dishes if you can improvise based on prior experience a bit along the way. Prior experience in cooking European cuisine generally helps a great deal. By the way, I adhered to the suggested amount of cinnamon and thought it just right.

  • FJT on June 05, 2021

    This was lovely with one big modification. I've never made moussaka before - and can't remember eating an authentic one in Greece - so I didn't really have anything to compare it to. However, putting 2 teaspoons of ground cinnamon plus a cinnamon stick into a meat sauce made with just 500g of mince seemed like overkill. A quick google told me that the meat sauce is supposed to have subtle hints of cinnamon ... so I reduced the cinnamon to 1.5 teaspoons and omitted the cinnamon stick. The end product left you in no doubt that it contained cinnamon, so I might reduce it further if I made it again. Otherwise it was a good project for a very wet morning and we enjoyed eating it.

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