2 responses

  1. tasteofbeirut
    November 17, 2009

    mmm. Looks real appetizing. In Lebanon moussaka is made without meat. Anyway, this recipe is intrighuing me. How did you get the yoghurt not to curdle? In Lebanon we always add cornstarch to the cooked yoghurt.

  2. Doc
    June 17, 2010

    There is a small error in that the yogurt is either one pound or four cups, but one pound is two cups, and four cups make two pounds. I am guessing that the right answer is one quart (four cups) and not one pound.

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