"zxcvbob" > wrote in message
...
> 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

If it had cinnamon they were probably Turks or Armenians.

The orange tinge would come from the tomato paste in the meat mixture
bleeding through

It does not sound well made. Nutmeg yes cinnamon no.


--
Old Scoundrel

(AKA Dimitri)