Love this recipe. Is time consuming but worth it. Reheats well for lunch or dinner.
We loved it. Great flavor.
DD doesn't like ground lamb, so we use ground beef instead. I added some chopped basil along with the parsley and topped with crumbled feta while it sets for the 10 minutes. Family loves it. Nice, big serving size too which makes for a hearty, low cal meal. It is a bit time consuming but works well for a weekend meal and there are leftovers for lunches. Next time, I'd like to add some red pepper flakes for a hint of heat.
I found this easy and quick to make, perhaps because I used small red potatoes that didn't need peeling. Also, I only made 1/2 the recipe (in a 5x9 pan).The only reason I hold back from five stars is that it needs more seasoning as written. I added fresh oregano, fresh mint, a dash of crushed red pepper, and a tsp. of fennel seeds, as well as the crumbled feta on top. With all that--wonderful! I assembled it all the night before so the flavors could meld and so all it needed at 6PM was a quick 30 min. in the oven. Served with steamed zucchini & carrots and a slice of sesame bread.
I have made this recipe at least a dozen times - often for company because I find it easy to prepare a couple hours ahead and then throw it in the oven when guests arrive. I use a large pan to brown the potatoes - it takes 3 batches to complete the 2 lbs of potatoes and by the way that is the exact amount for an 13"x9" baking dish. I would never substitute the lamb meat for anything else but I have used leeks instead of onions and diced tomatoes instead of a tomato sauce. I am sure crumbled feta cheese on top would do nicely but I find it delicious just as it is. I have renamed it "Idaho Moussaka" and it has been a hit with even my pickiest eaters.
I like this recipe, but don't make it very often because it is rather time-consuming. I also use ground beef instead of the lamb. I don't have any problem getting the potatoes to cook through as the recipe states; I would suggest using a mandoline to make sure the slices are thin enough. I leave out the bell peppers because we don't like them, but instead layer very thinly sliced (1/8") zucchini in with the potatoes. I also increased the cumin and cinnamon and add a sprinkle of feta cheese over the ground beef layer. It is super tasty this way. I feel the exact opposite of blrstl, in that I have served this to guests (who loved it, btw), but it's too time consuming for everyday. Here's my amended recipe in case you are interested: http://edesiasnotebook.blogspot.com/2011/04/potato-and-beef-moussaka.html
I've made this recipe several times and it always comes out well. Not amazing but a good solid recipe. I prefer using beef to lamb. It is a bit time-consuming so not necessarily the best for a weeknight. To those whose potatoes didn't cook all the way, either you didn't slice them thin enough or you didn't put them in a single layer in the pan to brown. Both of these are essential!
Great flavors but does take some time to make. I use ground pork and beef in place of the lamb, and slice the potatoes thinner to cook faster. Even with this shortcut it is still a dish for a day when I have lots of time. But it's so good and makes a lot so it's worth it!
Loved this recipe and the family too I sub lamb with hamburger and it was still delicious I love to share this recipe!
I followed another reviewer's suggestion about microwaving the potatoes then putting them in the pan to brown and the whole dish came out very tasty. I normally only cook quick and easy recipes so this isn't a dish I will do frequently as it takes considerable time just to prep.
Good recipe for everyday, but not necessarily something I'd serve for guests. Agree with the other posters that the potatoes definitely need to cook for longer (or maybe I needed to slice them much thinner.) Also substituted ground turkey for lamb.
This is a very tasty recipe, but you will need to cook the potato slices for about 5 minutes in the microwave before browning them in the pan. Also will probably need to add a little salt to taste. Very yummy.
Was really looking forward to making this one, but it just was not a very good moussaka recipe. After reading others' reviews about the potatoes not cooking enough, I made "smothered potatoes" by browning them in the pan with onion and then letting them cook for about 30 minutes with the lid on so they'd get soft. But the lamb mixture just didn't have any pizzaz -- will not be making this again.
I've made this recipe three times and found it very good each time. I use ground turkey instead of the lamb but I keep everything else the same. (The first time I made it I used allspice in place of the cinnamon because I'd run out--that was fine.)
This recipe turned out NOTHING like the pictured recipe. The potatoes never cooked through and the whole thing was watery. I tried to cut it and serve it and it just fell apart. I am looking for a new moussaka recipe and throwing this one out.
This was way way too bland. I followed the recipe exactly except I used ground turkey instead of ground lamb and topped with feta. I would increase the seasonings for sure and add considerably more salt. For all the work it took to prepare the payoff was very disappointing. I will likely not make again but if I did I'd add more salt and other seasonings and do as one review suggested and bake for an hour in order to skip the potato browning step. But I have so many CL favorites that I will make instead.