Greekby TheMealDBPotato MoussakaServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 tablespoon Vegetable Oil1 lb Ground Beef1/3 cup Onion1 clove peeled crushed Garlic1/4 cup Tomato Sauce2 tablespoons Tomato Puree1 tsp Salt1/4 tsp Black Pepper1 tsp Summer Savoury2 cups Water2 Lbs Potatoes1/4 cup Carrots2 cups Milk1/2 tsp Dried Mint6 tablespoons Butter1/2 cup Flour1/2 tsp Salt3 Egg Yolks1/2 cup Feta1/4 tsp Ground NutmegStepsStep-by-step0 of 15 done1Preheat oven to 350 F.2Heat 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.3Grease a 9×9 or 9×13 baking dish with oil.4Add in the drained potatoes and meat mixture. Stir to evenly distribute the meat into the potatoes.5Add cold water to the baking dish, so it just covers the top of the potatoes.6Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked.7In the mean time prepare the Bechamel sauce (or the Bulgarian Style Topping).8For the Bechamel:9In a bowl, swish egg yolks. Set aside.10Melt butter in a saucepan. add flour. Cook for 3 minutes on medium heat, stirring frequently.11Slowly 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.12Pour 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.13For the Bulgarian Moussaka topping:14In a bowl beat together eggs, yogurt, milk, flour, then add salt and baking soda.15Pour over the moussaka . Top with cheese. Bake for 10-15 minutes, until golden.Source: TheMealDB
