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Recipe courtesy Tyler Florence and JoAnn Cianciulli
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Recipe courtesy Emeril Lagasse, 2006
Recipe courtesy Eva Dukakis
Lightly grease a shallow 2-quart baking dish.Bring 3 cups water to boil in a large nonstick skillet. Add zucchini, cover, reduce heat and simmer 10 minutes or until crisp-tender. Remove to paper towels to drain.Filling: Wipe skillet. Add lamb, onion and ga
Recipe adapted from The New York Times Cookbook, Craig Claiborne, Harper/Rowe, 1961
Simple and Delicious!!
This is my mom's recipe :-D Ground lamb is my choice but it's ok to substitute ground beef. I don't like potatoes in my moussaka so I leave them out all together, and it cuts down on overall time I have to spend in the kitchen. You can add them to your dis
An easy and authenic version of a Greek favorite. This recipe is from my long time friend Dana.
I tweaked this recipe from one by Betty Gorondy Baird out of the "A Taste of Big Sandy" cookbook. This is affordable and the beans replace the eggplant in authentic recipes.