Saturday, February 9, 2019

Potato Moussaka

Moussaka (Serbian Potato Musaka) is a dish similar to the Greek Moussaka, but made with potatoes instead of eggplant. Potatoes are sliced and layered with ground beef or pork, then covered in a yogurt egg sauce. Serves 12 Total Time: 1.5 hours


Meat Sauce 
2 tablespoons butter 
1 cup onion, chopped 
1 lb ground beef 
1 clove garlic, crushed 
1/4 teaspoon ground allspice 
1/4 teaspoon ground cinnamon 
1 teaspoon salt 
2 8oz cans tomato sauce 

1/2 cup butter 
2 tablespoons olive oil 
6 (2lbs) medium potatoes, peeled and sliced 1/4” thick 

Yogurt Egg Sauce
2 tablespoons butter 
2 tablespoons flour 
1/2 teaspoon salt, dash pepper 
1 cup milk 
1 cup yogurt 
2 eggs 

3 tablespoons grated Parmesan cheese 
2 tablespoons dried bread crumbs 
Ground cinnamon, optional 
Parsley flakes, optional 


Preheat oven to 350F. 

Make meat a 3qt Dutch Oven on medium/high heat melt 2 tablespoons butter and sauté onions, ground beef and garlic; stirring until browned about 10 minutes. Add allspice, 1/4 teaspoon cinnamon, 1 teaspoon salt and the tomato sauce; bring to boil, then reduce heat and let simmer, stirring occasionally, uncovered for 1/2 hour. Stir in bread crumbs, set aside. 

In a large skillet on medium heat melt the 1/2 cup butter add 2 tablespoons oil and sauté the potatoes, turning until both sides are lightly browned. In a 2qt baking dish (12”x7.5”x2”) layer 1/3rd potatoes, sprinkle on some Parmesan cheese, then ground beef mixture, then repeat ending with the last 1/3rd potatoes. 

Make the yogurt egg a medium saucepan melt the 2 tablespoons butter over medium heat. Remove from heat and stir in the flour, salt and pepper. Add milk gradually and bring to boil, stirring until thickens. Remove from heat. In a small bowl beat the yogurt and eggs with a wire whisk. Add a little of the milk mixture while whisking at the same time (to prevent curdling) then return to the saucepan and mix with the rest of the milk mixture. Pour sauce over potatoes and finish with the remaining Parmesan cheese. Bake for 35-40 minutes or until golden brown and top is set. If desired sprinkle on some cinnamon and/or parsley flakes. Yum Yum! 

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