First time making moussaka, it was worth it.

[Hotler]

I layered potatoes, zucchini and egg plant, used half lamb and half beef in the sauce. I added a little olive oil to my roux for the bechamel. There is a lot of preparation. Next time I will cook my meat sauce longer to thicken more. It made a lot of food. I'm glad I had a aluminum turkey pan in stock. It freezes so-so. it is worth it, a very tasty dish. I'm going to try pastitsio next since I have the bechamel down.

[dawg day]

1. I love bechamel sauce to bind it all together.

I worked at a Greek restaurant in college (I'm not Greek, so the tastes were new to me). At the end of a shift, the cooks would let us waitresses come in and polish off the leftovers. I loved moussaka and pastitsio both.
What is the benefit of olive oil in the bechamel? Sounds tasty!

[Hotler]

5. Flavor. I would use it only in dishes that work with olive oil and butter.

I used 2/3 butter to 1/3 olive oil in my roux

[flor-de-jasmim]

2. It sounds delicious!

[Callalily]

3. Although I really like moussaka,

I have never made it myself. May just have to give it a try.

[Vinca]

4. I like pastitsio better myself and it's easier to make.

[Hotler]

6. That is next on my list of greek recipes to try. nt

[bif]

7. I make pastitsio a couple times a year

From a couple of my wife's Greek cookbooks. It's pretty easy to make.