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My son-who is now 27-brought home this recipe for moussaka (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. Men love the hearty meat-and-potatoes combination.
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 285 calories, 14 g fat (7 g saturated fat), 129 mg cholesterol, 570 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.
Originally published as Beef And Potato Moussaka in Country Woman January/February 2005, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Mar. 13, 2012 by E Hume
This was very bland. I like a little flavor in my food.
Reviewed on Feb. 15, 2011 by ashd052406
I have to admit, I wasn't sure of this before I made it. But the moment I took it out of the oven I started to gain hope...it looked very nice with a nightly browned top. It tasted even better! Very hearty. When making this, like one person said the parmasan was lumpy...do two things, make sure to stir the milk/flour mixture constantly even before it boils. Place the parmasan in a small bowl and wisk it with the salt before adding to the milk and flour egg mixture. This will make it lump free. I used a hair less cinnamon/it was a nice add touch to this meal. You for sure can taste the cinnamon but I don't think it was any over powering at all! Do try this dish!!
Reviewed on Jan. 01, 2010 by molls9702
It was interesting. The cinnamon was a little strong surprisingly and the grated parm was lumpy in places.
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