Potato Moussaka Recipe
Ingredients
1 tablespoon Vegetable Oil
1 lb Ground Beef
1/3 cup Onion
1 clove peeled crushed Garlic
1/4 cup Tomato Sauce
2 tablespoons Tomato Puree
1 tsp Salt
1/4 tsp Black Pepper
1 tsp Summer Savoury
2 cups Water
2 Lbs Potatoes
1/4 cup Carrots
2 cups Milk
1/2 tsp Dried Mint
6 tablespoons Butter
1/2 cup Flour
1/2 tsp Salt
3 Egg Yolks
1/2 cup Feta
1/4 tsp Ground Nutmeg
Instructions
1- Preheat oven to 350 F.
2- Heat oil in a skillet.
3- Add the ground meat and cook, breaking it down with a wooden spoon for 6-7 minutes, until browned.
4- Add onion and garlic.
5- Add carrots (optional).
6- Add salt, black pepper, dried mint, summer savory, thyme (optional), tomato sauce and tomato paste.
7- Cook for 2-3 minutes, stirring frequently.
8- Grease a 9×9 or 9×13 baking dish with oil.
9- Add in the drained potatoes and meat mixture.
10- Stir to evenly distribute the meat into the potatoes.
11- Add cold water to the baking dish, so it just covers the top of the potatoes.
12- Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked.
13- In the mean time prepare the Bechamel sauce (or the Bulgarian Style Topping).
14- For the Bechamel: In a bowl, swish egg yolks.
15- Set aside.
16- Melt butter in a saucepan.
17- add flour.
18- Cook for 3 minutes on medium heat, stirring frequently.
19- Slowly add the milk, whisking to incorporate.
20- Add salt and nutmeg.
21- Cook for 3 minutes, until thickened.
22- Let the mixture cool for 5 minutes.
23- Add in the egg yolks (with feta).
24- Let the sauce stand at room temperature, while the potatoes and meat are cooking.
25- Pour the sauce over the cooked potatoes.
26- Top with cheese.
27- Bake for 15 minutes, until golden.
28- You can broil for 1-2 minutes, if the top is not getting to the desired golden color.
29- For the Bulgarian Moussaka topping: In a bowl beat together eggs, yogurt, milk, flour, then add salt and baking soda.
30- Pour over the moussaka .
31- Top with cheese.
32- Bake for 10-15 minutes, until golden.