Potato Moussaka Recipe

Name: Potato Moussaka Recipe
Yield: 6
Ingredients: 0.5 cups Wheat flour; 2 cups Milk; 6 tablespoons Butter; 0.33 cups Onion; 1 clove Garlic; 0.25 cups Carrot; 2 lb Potato; 0.5 teaspoons Salt; 0.25 teaspoons Black pepper; 1 tablespoon Vegetable Oil; 2 tablespoons Tomato Puree; 3 Egg Yolks; 2 cups Water; 1 lb Ground Beef; 0.25 teaspoons Nutmeg; 0.25 cups Tomato Sauce; 0.5 cups Feta; 0.5 teaspoons Dried Mint; 1 teaspoon Summer Savoury

Difícil

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein17 %24 g
Carbs30 %42 g
Fat53 %33 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	561 kcal	120 kcal
Protein	24 g	5.1 g
Carbs	42 g	9 g
Fat	33 g	7.1 g

One serving is about 467 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty66/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Bulgaria

Ingredients

120 ml Wheat flourOriginal: 0.5 cups
480 ml MilkOriginal: 2 cups
6 tablespoons Butter
79 ml OnionOriginal: 0.33 cups
1 clove Garlic (peeled crushed)
60 ml CarrotOriginal: 0.25 cups
907 g PotatoOriginal: 2 lb
0.5 teaspoons Salt
0.25 teaspoons Black pepper
1 tablespoon Vegetable Oil
2 tablespoons Tomato Puree
3 Egg Yolks
480 ml WaterOriginal: 2 cups
454 g Ground BeefOriginal: 1 lb
0.25 teaspoons Nutmeg
60 ml Tomato SauceOriginal: 0.25 cups
120 ml FetaOriginal: 0.5 cups
0.5 teaspoons Dried Mint
1 teaspoon Summer Savoury

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Preheat oven to 350 F.
Heat 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.
Grease a 9×9 or 9×13 baking dish with oil.
Add in the drained potatoes and meat mixture. Stir to evenly distribute the meat into the potatoes.
Add cold water to the baking dish, so it just covers the top of the potatoes.
Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked.
In the mean time prepare the Bechamel sauce (or the Bulgarian Style Topping).
For the Bechamel:
In a bowl, swish egg yolks. Set aside.
Melt butter in a saucepan. add flour. Cook for 3 minutes on medium heat, stirring frequently.
Slowly 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.
Pour 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.
For the Bulgarian Moussaka topping:
In a bowl beat together eggs, yogurt, milk, flour, then add salt and baking soda.
Pour over the moussaka . Top with cheese. Bake for 10-15 minutes, until golden.