July 4, 2010

Potato moussaka

I read the recipe of Moussaka in some Sunday magazine and thought of making it someday. However, I lost magazine by the time I decided to make. Therefore, instead of looking up in the internet for a recipe, I checked some books and decided to try making a modified version of potato moussaka instead of the classic Greek one with aubergines (eggplants). The layered potato and meat had a rich juicy flavor with the pepper adding a crunchy taste. In the end, it was a real savory dish.


500g minced meat
1kg potato
1 small onion
2 bell peppers
2 big tomatoes
Fresh thyme
Fresh rosemary
2 eggs
2 tbsp flour
2-4 tbsp cream
250ml milk


1. Chop the onion finely.
2. Dice the tomatoes and bell peppers into small pieces.
3. Heat oil in a pan and add the chopped onion.
4. Fry until the onion is soft and transparent.
5. Add the minced meat.
6. The meat will leave water and loose its pinkish red color.
7. Cook with occasional stirring until the water dries.
8. Then add the chopped bell peppers, tomatoes, salt, black pepper powder, thyme and rosemary.
9. Let it cook on medium heat until the meat is cooked and it is not too watery and remove from heat.
10. Remove the shoots of thyme and rosemary from the meat sauce.
11. When the meat is cooking, boil potatoes in a pot. Take care that the potatoes are a bit undercooked.
12. Peel the potatoes and slice them.
13. In the mean time, make the sauce. Beat together eggs, flour, sour cream and milk. Season it with pepper, salt and nutmeg powder.
14. Now grease a deep tray.
15. Put a layer of potato slices, and then a layer of meat. Make alternate layers of potato and meat, with potato as the bottom and topmost layer.
16. Spread the sauce evenly over it.
17. Bake it in preheated oven at 200˙C for 45minutes.

One can use sliced raw potato instead of boiled potatoes. In that case, bake it for a hour and half.
Add a bit more milk, sour cream and flour to increase the amount of sauce.

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