http://www.weheartfood.com/2009/11/moussaka.html Chris and Lisa cooking, eating, and blogging in Seattle, WA Wed, 25 Jan 2012 08:29:39 +0000 hourly 1 http://wordpress.org/?v=3.3 http://www.weheartfood.com/2009/11/moussaka.html/comment-page-1#comment-2732 Doc Fri, 18 Jun 2010 05:08:44 +0000 http://www.weheartfood.com/?p=930#comment-2732 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. 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.

]]> http://www.weheartfood.com/2009/11/moussaka.html/comment-page-1#comment-2351 tasteofbeirut Wed, 18 Nov 2009 04:14:43 +0000 http://www.weheartfood.com/?p=930#comment-2351 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. 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.

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