Kosher Moussaka Recipe

Traditional greek moussaka is off-limits in the kosher kitchen, as the recipe combines beef and eggplant with cheese and a rich, milk and butter-based bchamel sauce. But with creative use of non-dairy substitutes like soy milk, cookbook author susie fishbein devised this delicious kosher take on the company-friendly casserole. By eliminating the dairy, the moussaka recipe is now kosher and will taste just as delicious. This kosher moussaka is definitely company-worthy and can be served for special occasions. It takes a little effort but it's worth it because your guests will remember dining with you in your home. In the rare case that there are leftovers, simply store the moussaka in a sealed container in the refrigerator for 3 to 4 days. You can heat it in the microwave or in a warm oven. Even though the dairy has been eliminated, the moussaka is still a rich dish. Serve it alongside a bright salad of greens with an acidic dressing to cut through the richness. Remember, you'll need to omit any cheese in the salad to keep it a kosher meal.