Potato Moussaka Recipe

1. 1

   Preheat oven to 350 F.

2. 2

   Heat oil in a skillet. Add the ground meat and cook, breaking it down with a wooden spoon for 6-7 minutes, until browned. Add onion and garlic. Add carrots (optional).Add salt, black pepper, dried mint, summer savory, thyme (optional), tomato sauce and tomato paste. Cook for 2-3 minutes, stirring frequently.

   6–7 minutes2–3 minutes
3. 3

   Grease a 9×9 or 9×13 baking dish with oil.

4. 4

   Add in the drained potatoes and meat mixture. Stir to evenly distribute the meat into the potatoes.

5. 5

   Add cold water to the baking dish, so it just covers the top of the potatoes.

6. 6

   Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked.

   40–50 minutes
7. 7

   In the mean time prepare the Bechamel sauce (or the Bulgarian Style Topping).

8. 8

   For the Bechamel:

9. 9

   In a bowl, swish egg yolks. Set aside.

10. 10

    Melt butter in a saucepan. add flour. Cook for 3 minutes on medium heat, stirring frequently.

    3 minutes
11. 11

    Slowly add the milk, whisking to incorporate. Add salt and nutmeg. Cook for 3 minutes, until thickened. Let the mixture cool for 5 minutes. Add in the egg yolks (with feta). Let the sauce stand at room temperature, while the potatoes and meat are cooking.

    3 minutes5 minutes
12. 12

    Pour the sauce over the cooked potatoes. Top with cheese. Bake for 15 minutes, until golden. You can broil for 1-2 minutes, if the top is not getting to the desired golden color.

    15 minutes1–2 minutes
13. 13

    For the Bulgarian Moussaka topping:

14. 14

    In a bowl beat together eggs, yogurt, milk, flour, then add salt and baking soda.

15. 15

    Pour over the moussaka . Top with cheese. Bake for 10-15 minutes, until golden.

    10–15 minutes

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