Potato Moussaka Recipe

Name: Potato Moussaka Recipe
Prep time: 12 min
Cook time: 1 h 40 min
Total time: 1 h 52 min
Yield: 4 servings
Cuisine: Bulgaria
Ingredients: 1 tbsp vegetable oil; 1 lb ground beef; ⅓ cup onions; 1 clove garlic; ¼ cup tomato sauce; 2 tbsp tomato paste; 1 tsp salt; ¼ tsp black pepper; 1 tsp summer savoury; 2 cups water; 2 lb potatoes; ¼ cup carrots; 2 cups milk; ½ tsp dried mint; ⅓ cup + 2 tsp butter; ½ cup flour; ½ tsp salt; 3 egg yolks; ½ cup feta; ¼ tsp ground nutmeg

A Bulgaria dinner made with beef. Ready in about 1 hour 52 minutes. Difficulty: medium.

12 minPrep (about)
1 hr 40 minCook (about)
1 hr 52 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1 lb ground beef

Fresh & other

⅓ cup onions
1 clove garlic
2 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
1 tsp summer savoury
2 cups water
2 lb potatoes
¼ cup carrots
2 cups milk
⅓ cup + 2 tsp butter
½ cup flour
3 egg yolks
½ cup feta

Sauces & oils

1 tbsp vegetable oil
¼ cup tomato sauce

Spices & seasonings (5): salt, black pepper, dried mint, salt, ground nutmeg

1 tsp salt
¼ tsp black pepper
½ tsp dried mint
½ tsp salt
¼ tsp ground nutmeg

How to make it

Steps in our own plain words.

Turn the oven on to 350 F.
Heat oil in a pan.
Add the ground meat.
Heat, breaking it down using a wooden spoon for 6-7 min, until browned.
Add onion and garlic.
Add carrots.Add tomato paste, tomato sauce, thyme, summer savory, dried mint, black pepper and salt.
Cook for 2-3 minutes.
Stir often.
Grease 9×9 or 9×13 baking dish using oil.
Add in the drained potatoes and meat mix.
Stir to distribute the meat into the potatoes.
Add cold water to your baking dish, so it covers the top of the potatoes.
Cook in the oven for 40-50 min, till your water is absorbed by your potatoes and they are fully cooked.
In your mean time prepare the Bechamel sauce.
For the Bechamel
Swish egg yolks in a bowl.
Set aside.
Melt butter in a pot.
Add flour.
Cook for 3 minutes on medium heat.
Stir often.
Slowly add the milk.
Whisk to mixed in.
Add salt and nutmeg.
Cook for 3 minutes, until thickened.
Let the mixture cool for 5 minutes.
Add in the egg yolks.
Let your sauce stand at room temperature, while your potatoes and meat are cooking.
Pour the sauce over the cooked potatoes.
Top with cheese.
Bake for 15 minutes, until golden.
Broil for 1-2 min, if the top isn't getting to the wanted golden color.
For the Bulgarian Moussaka topping
Yogurt, milk, flour in a bowl beat together eggs.
Add salt and baking soda.
Pour over the moussaka.
Top with cheese.
Bake for 10-15 minutes, until golden.