Archive for October, 2003
Cool custard covered with phyllo pastry. This particular recipe is made with orange (not usually the case for milk pie.)
Primarily, Moussaka relies on the taste and flavor of the aubergines. If the aubergines are not fresh enough, it is not worth embarking on making moussaka, as it involves a lot of work. People wrongly assume that dubious aubergines can be disguised with a layer of minced meat and a milky white sauce and served as a glorious Moussaka it will be a waste of time.