If the issue is keeping kosher, then it’s going to be easier to substitute the meat and make a vegetarian moussaka, than it is to leave out the dairy. Would that be acceptable?
I’m thinking a moussaka made with kidney beans instead of meat might be nice, or even tuna. Tuna might be really good.
err… Assuming tuna itself is suitable for a kosher diet, that is…
Thanks, Alessan!
What’s the long story? The first place my future Wife and I went to eat was a Chinese restaurant.
He didn’t really introduce Chinese food, so much as upscale Chinese food. Aharoni was a European-trained chef who fell in love with East Asian food, travelled east to study, and came back to Tel-Aviv in the 1970’s to open Israel’s first gourmet Chinese restaurant. Roughly the same time, the Israeli government decided to offer asylum to several thousand Vietnamese “Boat People.” Aharoni, realizing that he needed actual Asians in order to sell authentic Asian food, hired a whole bunch of them for his restaurant; he even adopted a whole “oriental” look as his trademark, which he still keeps - he lives nearby, and I see him around every now and then. He’s even more Fu Manchu in real life then in pictures.
Nowadays, there are a lot of very good Chinese, Thai, Japanese and Asian Fusion restaurants here in Israel, but Aharoni’s was the first and is still the most famous. He’s branched out since, to various non-Asian restaurants, TV shows, columns, books etc. He’s a bit full of himself - although not to Emeril levels, of course - but an undeniable culinary authority.
Reminds me of a NY musician I know who went touring in China. We asked him, “How was the food?” He replied, “Sucked. There aren’t enough Jews over there to have good Chinese food.”
:rolleyes: Hey, he said it, I didn’t.
Uh, yeah. That’s why I said, “…though I don’t know if you’d care to try it, as it may not conform to your requirements.” Nobody else was responding, so I thought I’d throw it out there, just in case plant could use all or part of it.
Thanks, I’ll keep it in case Mrs. Plant cecomes less observant. 
This works as a “cheese” sauce that is non-dairy.
Melt about 2 tablespoons of margarine in a saucepan and fry up 2 to 3 tablespoons of flour for a short while but take it off the heat before it starts to color. Add a cup of fake milk (soy, almond or rice), half a cup of Silken tofu, a splash of chicken stock concentrate (or a cube if that’s all you have), some nutmeg, freshly ground pepper. Stir constantly over a very low heat and keep it smooth. If it is getting too thick add a little water a bit at a time.
Like all roux based sauces you have to learn how much flour provides the consistency you like.
Could you just use a non-dairy cheese like goat cheese instead of the tofu and still be OK??
Nitpick: goat cheese is still a ‘dairy’ product.
I think it’s all based on, “Thou shalt not seeth a kid in it’s mother’s milk” as a matter of fact.
Thanks Alessan, Mrs. Plant liked it. My life is complete.
Thanks! I aim to please.
Let me know if you need anything else. My wife has more cookbooks than most people have books, and along with her own personal recipies, I’m up to my ears in kosher dishes.
