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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 30, 2007
Good Recipe- Definately much lighter than the original fried moussaka-- (Good for a treat) In regards to Braycorp's question "whisk in 1/4 cup of the thickened milk" How do we get here? The step calls to put the milk into the flour and simmer to thicken it. This is the "thickened milk" You take a little bit out of the pot and beat it into the egg REALLY quickly as not to cook the egg- Kind of like you would for an avgolemono soup- Never heard of making bechamel like this but it did come out good as well.
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Reviewer:

love2cook
Cooking Level: Beginning
Living In: Brooklyn, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 29, 2007
Dear Braycorp, After some minutes of simmering the mixture of flour, butter, milk and nutmeg should be thick like custard. This white sauce, used as topping, is called bechamel.
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2 users found this review helpful

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constantina
Photo by constantina
Cooking Level: Intermediate
Living In: Xanthi, East Macedonia And Thrace, Greece
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 23, 2007
Tastes good but I did not understand the instruction in step 4 that said "whisk in 1/4 cup of the thickened milk" How do we get here? I just put in the milk and it does taste good.
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Reviewer:

Chuck
Cooking Level: Expert
Home Town: Rosharon, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 21, 2007
I use ground turkey, and added mushrooms while cooking the onions. Delicious!
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4 users found this review helpful

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njmom
Photo by njmom
Cooking Level: Intermediate
Home Town: Middletown, New Jersey, USA
Living In: Sayreville, New Jersey, USA
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