Potato Moussaka Recipe

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenSet the oven to 180°C / 350°F.
2. 2Put a skillet over the heat with the oil. Add the ground meat and cook, breaking it down with a wooden spoon for 6-7 minutes, until browned. Add onion and garlic.
3. 3Add carrots (optional).Add salt, black pepper, dried mint, summer savory, thyme (optional), tomato sauce and tomato paste. Cook for 2-3 minutes, stirring frequently.
4. 4Grease a 9×9 or 9×13 baking dish with oil.
5. 5Add in the drained potatoes and meat mixture. Stir to evenly distribute the meat into the potatoes.
6. 6Add cold water to the baking dish, so it just covers the top of the potatoes.
7. 7Put it in the oven for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked.
8. 8In the mean time prepare the Bechamel sauce (or the Bulgarian Style Topping).
9. 9For the Bechamel:.
10. 10In a bowl, swish egg yolks. Keep to one side.
11. 11Let the butter melt in a saucepan. add flour. Leave to cook for 3 minutes on medium heat, giving it a stir frequently.
12. 12Slowly 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).
13. 13Let the sauce stand at room temperature, while the potatoes and meat are cooking.
14. 14Add the saucePour the sauce over the cooked potatoes. Top with cheese. Bake in the oven for 15 minutes, until golden. You can broil for 1-2 minutes, if the top is not getting to the desired golden color.
15. 15For the Bulgarian Moussaka topping:.
16. 16In a mixing bowl beat together eggs, yogurt, milk, flour, then add salt and baking soda.
17. 17Pour over the moussaka. Top with cheese. Bake in the oven for 10-15 minutes, until golden.