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Date: 11/15/2023 - Upvotes : 249 - Words : 980

Potato Moussaka

Hello chefs! πŸ˜‹

How's the cooking? Have you cooked something that you think you should share? Feel free to share. In the Foodies Be Hive community, I've seen over 15,000 members, we come from all over and we cook a wide variety of food, according to our habits.

Today I have for you a recipe for potato moussaka, as I make it at home. The children joke and tell me it's Turkish lasagne. But in fact, it is neither Turkish nor lasagne :)

Supposedly originating in Greece, moussaka is a popular dish in the Middle East, where each country gives its own special flavor to the traditional moussaka with different ingredients and spices. Traditional Greek moussaka was made with aubergines, minced meat, and bΓ©chamel. In the countries of the former Yugoslavia, however, it's mainly potatoes and minced meat that have become popular. Of course, you can substitute minced meat with anything else, such as chard, spinach, courgettes, lentils, chickpeas and I don't know what else, if you want a vegetarian option.

As I mentioned, we make lasagne quite often in our house (well, my wife makes it and it's really good) and I make moussaka. Instead of pasta, we use potatoes (and different spices and different minced meat, etc...).

What you need for one baking dish of potato moussaka (6 servings)

  • 1 kg potatoes
  • 0.5 kg minced meat (I used ground beef from a farmer, but it can be sheep, pork or mixed)
  • two medium-sized onions
  • 1 cup (200 grams) sour cream
  • 1 hen's egg
  • 1 tomato
  • 1 tablespoon tomato paste
  • salt, pepper if necessary

First, peel and wash the potatoes (yes, they are quite dirty, they are from my field and we don't wash them, we just wipe them when we put them in storage).

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Then cut the potatoes into thin slices, up to 1 cm, making sure they are about the same thickness.

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Boil the water in a pot and cook the potatoes for about 10 minutes, they don't need to be cooked all the way through because they will go into the oven later. Some people do not boil the potatoes, but put the baking tray directly in the oven. I cook it quickly because then the moussaka is baked faster.

While the potatoes are cooking, prepare the tomato sauce for the minced meat with one tablespoon of tomato paste and one finely chopped tomato.

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Chop the onion into small pieces.

Drain the boiled potatoes and leave them to cool.

Heat a frying pan, add a tablespoon of oil and the onion, and fry for about 5 minutes until golden, but not browned.

Add the minced meat and spread it over the pan. As I mentioned before, if you wanted something else you would add it now instead of the meat. Spinach, courgettes, lentils, chickpeas, etc...

Fry for about ten minutes, stirring until all the meat is brown. Season with salt and pepper if necessary. You can also add other seasonings. I didn't add any spices. But you could add some oregano or thyme. Or chili for hot.

When the minced meat has browned briefly (not all the way through, as it will still be baking in the oven), add the tomato sauce and stir to evaporate the liquid.

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When the liquid has evaporated, the minced meat for the moussaka is ready. Remove from the heat to cool.

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The potatoes are cooked, and the minced meat is fried, now we just need to prepare the egg and sour cream topping. Mix everything together well. Add pepper and salt if necessary. Or grated Parmesan cheese. Some people make a bΓ©chamel sauce. I don't, because it goes into the lasagne.

We now have all the ingredients needed for the moussaka. A baking tray, in which I put baking paper, fried minced meat, boiled potatoes, and sauce on the top.

First place one layer of potatoes in the baking tray to cover the bottom. Then continue with the minced meat. Place another layer of potatoes on top of the meat and finally top with the beaten egg and cream. Like this.

The moussaka is ready to go into the oven, for about 20-30 minutes to give the top layer a nice yellow browning. We have preheated the oven to 200 degrees Celsius.

After 25 minutes, I took the baking tray out of the oven because I thought it was enough. It looked perfect.

The moussaka is ready, wait about ten minutes for it to cool down, then just cut and serve.

Here it's a stand-alone dish that can be eaten hot or cold.

Let's say I could have added some lettuce or something sour on top but I didn't.

It's a simple and very tasty dish, with very few ingredients, but you can enrich it with additional different ingredients, I leave that to your imagination.

Thank you for your attention and continue to enjoy cooking as much as I do!

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If anyone is still hungry take a look at my older recipes! Pumpkin With Feta Cheese, Chard Pie, Breaded Zucchini, Night pizza on the grill, Wild Asparagus Fritaja, Potato And Sausage, Rice with meat and vegetables

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maisugar :

Definitivamente debo hacer esta rica receta!! 😍 se ve muy delicioso. La agregare a mi lista de cosas por hacer πŸ˜‹ Gracias por compartirla πŸ€—πŸ’›

the-lead :

My goodness, I miss this so much and I have now been craving this so much now.. hope I am not too lateπŸ˜„

mypathtofire :

Well prepared! Nice one. Is it a Greek dish?

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w74 :

Documented step by step - nothing can go wrong with cooking! All you have to do is tell me: Why are you using baking paper? If the potatoes roast a little in the greased tray, it will probably taste even better? In contrast to the aubergines, the potatoes have a lot of starch in them. That's why my guess is that there's no need for eggs in the sour cream in your version. Kiselo vrhnje od seljaka - mislim, to bi vjerojatno bilo najbolje?