Potato moussaka, the greek version

It’s been a while since I posted anything here, and I’m sorry for that. It’s been a tough week for me and although I’ve done some cooking and photographing these days, I just couldn’t pull myself together to manage to write a recipe for you.

minced-meat-for-moussaka

But today I woke up craving a moussaka and I remembered I prepared this dish a while back and still haven’t posted it. So here I am, writing about it and looking at the pics, while drinking my cranberry tea.

I actually ate a lot of moussaka while growing up, since it was a dish that my mother really liked preparing and we all enjoyed it. My version of moussaka is a bit different from hers though, since she does not add the sour cream between the layers, but I find it gives a little something to the final taste, besides the extra calories of course.

layers-for-moussaka

1st layer: 1/3 minced meat; 2nd layer: potatoes

layers-for-potato-moussaka

3rd layer: 1/3 minced meat; 4th layer: 1/2 cream mixture; 5th layer: 1/2 grated cheese

layers-of-potato-moussaka

6th layer: potatoes; 7th layer: 1/3 minced meat; 8th layer potatoes; 9th layer: 1/2 cream mixture; 10th layer: 1/2 grated cheese

This is one of my most favorite comfort foods and I would never say no to a piece of moussaka. I could turn down an ice cream during a hot summer day, or a chocolate cake on any other day, but I would not say no to a moussaka on a cold day, when all I need and want is something warm and rich in flavors.

And boy, all those layers of potatoes, meat and cream and cheese, they are really full of flavors, I’ll tell you that!

There’s also a version of this dish using eggplants, but I consider that to be the more summerish version, so during autumn and winter I always make the potato moussaka. Unlike the more traditional recipes, I actually slice my potatoes very thin, but this is totally up to you, just be careful to increase the oven time, in order to fully cook through the potatoes.

potato-moussaka

I know this is a dish mostly popular in the Balkan area, but I kindly advise everyone to try this dish at least once in their life. It may not be my recipe, but please make your own moussaka. I’m sure your family will thank you for this.

Also, this is a recipe that reheats very well, so if you have leftovers you can easily serve  them for lunch or dinner the next day.

greek-potato-moussaka

Enjoy!

 

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Potato moussaka, the greek version

By raluca007 Published: November 26, 2012

  • Yield: 4 Servings
  • Prep: 25 mins
  • Cook: 1 hr 30 mins
  • Ready In: 1 hr 55 mins

It's been a while since I posted anything here, and I'm sorry for that. It's been a tough week for me and although I've done some …

Ingredients

Instructions

  1. Preheat your oven to 375 F/190C.
  2. Heat the vegetable oil in a pan and add the onion, the garlic and after 1 minut add also the meat and stir so that it won't stick together. When the meat changes her color, add the water, bring it to a boil, then let it simmer gently for about 10 minutes. After you remove it from the heat, add the tomato juice and the spices (thyme, salt, pepper).
  3. Peel the potatoes and slice them, 2-3 mm thick. If you want thicker slices of potatoes, adjust the oven time accordingly.
  4. Mix the sour cream with the 2 eggs and the chopped dill and grate the cheese.
  5. In a 9 inch (22 cm) ceramic baking dish or glass dish, begin to assemble the moussaka. The first layer will be 1/3 of the meat, then cover with one layer of potatoes. Next, add another 1/3 of the meat, a layer of potatoes, half of the sour cream and half of the grated cheese; then add the remaining meat, another layer of potatoes, the remaining cream and cheese.
  6. Cover with a lid (if your dish has one) or with aluminum foil and place in the oven for about 90 minutes. In the last 10-15 minutes of cooking, uncover the dish so that it will get that nice golden crust. Be careful to check the potatoes to see if they are fully cooked, since the time of cooking depends on their thickness. Serve with pickles!

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