Wife and I ate at the Greek restaurant today after church. Ordered some
kind of "deluxe sampler for 2" dinner. One of the items was moussaka,
which I've eaten before but never at a restaurant. It was good, but a
little strange; it had thinly sliced red-skin potatoes in it along with
the eggplant, I didn't taste any cinnamon, and the bechamél sauce on top
was a vivid orange color.

What did they put in it to make it orange? Saffron and a little tomato
paste maybe? And is it normal to have moussaka made with potatoes and
no cinnamon? (maybe Greek moussaka is different than Turkish, is
different than Egyptian, is different than...)

Bob