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Durham, North Carolina

Member since Jan 2011

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Reviewed Moussaka

Apr 28, 2013 in Food Network Community Toolbox on

Flavors were awesome. I'd make the same changes most mentioned. 2-3 cups milk depending on how much bechemel you want. A fuller layer of potatoes. Pound of lamb (using same seasoning quantities). Next time I will add a thicker layer of eggplant. Will absolutely make it again. "

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