Recipe: Egyptian Moussaka (Masa’a)

June 22, 2012

Today’s post is a short story I wrote titled “Love and Agami.” The recipe that accompanies it is for the Egyptian version of moussaka, or masa’a, which is vegan when served as street food but sometimes made with ground beef or béchamel at home. Enjoy!


One summer we ate moussaka in Agami. The summer before love’s slow march of defeat, we ate moussaka between pockets of chewy pita as we took in the backhoes and foreboding black flags lining the beach of this off-season Mediterranean town.

Plump bites of eggplant burst in our mouths and oily tomato sauce dribbled down our chins. We ate while we walked, unable to restrain ourselves until we reached our rented villa. The strong sun made our hash-addled heads feel light. Magenta bushes lined the empty dirt roads that led nowhere. Stray dogs fought for authority in the dusty recesses.

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