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Yummly User: "Excellent but next time I’d cut the cayenne by ha…" Read More
29Ingredients
80Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. ground lamb (or beef)
- 2 Tbsp. olive oil
- 1 chopped onion
- 1 red bell pepper (stemmed, cored, and finely chopped)
- 4 cloves garlic (minced)
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1 tsp. cayenne pepper
- 1/2 tsp. ground ginger
- 1 tsp. black pepper
- 1 Tbsp. dried oregano
- 2 Tbsp. tomato paste
- 1/2 cup red wine
- 1 lemon zest
- 2 Tbsp. lemon juice
- salt (to taste)
- 1 stick unsalted butter
- 1/2 cup flour
- 1 tsp. salt
- 4 cups whole milk
- 4 egg yolks
- 1 bay leaf
- 1/2 tsp. ground nutmeg
- 3 large eggplants
- 1/2 cup salt
- 8 cups water
- 3 Yukon Gold potatoes
- 1 cup Pecorino cheese
- olive oil
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Reviews(2)
Yummly User a month ago
Excellent but next time I’d cut the cayenne by half and make the eggplant slices thicker. Don’t forget to oil your pan so your potatoes don’t stick to it. I also put half the cheese in the béchamel instead of on top of the meat .(and the rest on top). Tastier that way.
Yummly User a year ago
Made some alterations to make it vegetarian and so I used vegan ground meat and instead of the béchamel I used cooking coconut cream and I'm not joking I will forever use this recipe! The best moussaka I've ever made.