Very tasty! Moussaka is one of my favorites and this one is great! I used ground lamb in mine. I enjoyed the twist of having halloumi cheese in it, although next time, when I grate it I might just sprinkle it on top since it browns so nicely and really gives a punch to the flavor of the cheese. Thanks for sharing! ~Sue
What an easy, teasty recipe. I love moussaka and this was delicious and authentic tasting. I made a couple of small amendments by using tinned tomatoes (I have a thing about the skins on regular tomatoes!) and low fat halloumi cheese. Aparet from that I made as directed and it was fab. My other half wasn't too keen, but I'm not taking that into account because, to be fair, I knew he wasn't a moussaka fan when I made it! Thanks Rona!
Rona! WELL DONE for a classic recipe with a twist - AND for making it so easy for me, as I was cooking for meat eaters and veggies! I LOVED the halloumi topping for a change, and I also loved the fact that you endorsed what I was going to do anyway, suggesting lentils for a veggie version! I made one with the minced lamb - about 2/3 of the recipe quantities, and another with brown and green Puy lentils with assorted vegetables - again about 2/3 of the recipe quantities. The only thing I changed was to add ground cinnamon for a totally authentic Cypriot flavour! I have saved this recipe for future meals! Great! Made for ZWT4. FT:-)
Great blend of flavors and the cheese topping is excellent. I subbed beef for the lamb and mozzerella for the halloumi (couldn't find it at my store). I increased the amount of tomatoes and basil because my eggplant was quite large. I also cooked it longer than the stated time to get the topping to brown.