You are here

Potato Moussaka

fast.cook's picture
Ingredients
For meat sauce
  Butter/Margarine 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Chuck/1 pound, ground 1 Pound, ground
  Garlic 1 Clove (5 gm), crushed
  Ground allspice 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Butter/Margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Potatoes 2 Pound, peeled and sliced 1/4 inch thick (6 Medium Sized)
For yogurt cream sauce
  All-purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Milk 1 Cup (16 tbs)
  Yogurt 1 Cup (16 tbs)
  Eggs 2
  Parmesan cheese 3 Tablespoon, grated
  Dry bread crumbs 2 Tablespoon
  Salad oil/Olive oil 2 Tablespoon
Directions

MAKING
1. In a 3 1/2-quart Dutch oven, heat 2 tablespoons butter and sauté onion, chuck and garlic for 10 minutes until brown.
2. Stir in allspice, 1/4 teaspoon cinnamon, 1 teaspoon salt and the tomato sauce; stir and bring the mixture to boiling.
3. Lower the heat and simmer uncovered for 1/2 hour.
4. In another large skillet, heat oil and butter over medium heat and saute sliced potatoes, turning frequently until lightly browned on both sides.
5. In the bottom of a 2-quart baking dish or 12x71/2x2 inches baking dish, layer half of the slices overlapping each other.
6. Preheat oven to 350 degrees Fahrenheit.
7. In a medium saucepan, melt butter to make yogurt cream sauce.
8. Remove the pan from heat and stir in flour, salt and pepper.
9. Gradually add milk and bring the liquids to boiling; stir continuously and cook until mixture is thickened.
10. Remove pan from heat.
11. In a small bowl, using a wire whisk, beat yogurt and eggs.
12. Add some hot cream-sauce mixture to egg mixture and beat well; return the mixture to saucepan, mix well and keep aside.

FINALISING
13. In the baking dish containing potatoes, sprinkle 2 tablespoons Parmesan cheese.
14. To the meat sauce, stir in bread crumbs and spoon over potatoes.
15. Cover with remaining potato slices; in overlapping fashion.
16. Pour the prepared sour cream all over and sprinkle rest of the cheese.
17. Place the dish in oven and bake for 35 to 40 minutes until golden-brown and top is set.

SERVING
18. Sprinkle cinnamon in diagonal lines as shown in the picture, although this is optional.
19. Serve hot with tossed salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato
Interest: 
Gourmet
Cook Time: 
90 Minutes
Servings: 
12

Rate It

Your rating: None
4.140625
Average: 4.1 (16 votes)