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3 hrs and 15 mins to make • Serves 6-8


1 lb Ground lamb


1 Bay leaf
1/4 cup Currants, dried
1 1/2 lbs Eggplant
1/4 cup Flat leaf parsley, fresh
5 cloves Garlic
1/2 tsp Ginger, ground
1 Lemon
2 tbsp Oregano, fresh
1 28-ounce can Plum tomatoes
1 Red bell pepper
1 Serrano chile
1 Yellow onion, large


3 Egg yolks

Canned Goods

2 tbsp Tomato paste


1 Honey

Baking & Spices

1/4 tsp Allspice, ground
1/8 tsp Cayenne
1/2 tsp Cinnamon, ground
1/2 cup Flour
1 Kosher salt and freshly ground black pepper
1/8 tsp Nutmeg

Oils & Vinegars

1 1/2 cups Canola oil
1/4 cup Greek extra-virgin olive oil


6 tbsp Butter, unsalted
1/2 cup Goat cheese, soft
2 1/2 cups Milk
1 cup Romano, grated

Beer, Wine & Liquor

1 cup Red wine
Ginni Schaeffer
Ginni Schaeffer • 1 year ago

Greek moussaka and I go way back. My first husband and his family immigrated from Athens, Greece. His Mom was a terrific cook, and this was one of her staples.