Moussaka
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
315 kcal
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Course
Main Course
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Cuisine
Mediterranean, Bulgarian
Moussaka
Description
This Moussaka recipe starts by gently sautéing a mixture of chopped onions, carrots, celery, and red bell pepper seasoned with salt, black pepper, paprika, and summer savory to build a flavorful vegetable base. Fresh tomato and minced garlic are added to this base before transferring to a casserole dish.
Ground beef is browned separately, seasoned with salt, pepper, paprika, summer savory, and cumin, then added to the vegetables. Yukon gold potatoes are cooked in batches with oil and similar seasonings, then combined with the meat and vegetables in the casserole, with water poured over the mix to keep it moist during baking.
While the casserole bakes at 375°F for 40 minutes, a topping is prepared by mixing yogurt, milk, beaten egg yolks and whites whipped separately, baking soda, seasoning, water, and shredded cheese. This topping is poured over the casserole and baked to develop a creamy, slightly firm, golden layer that complements the hearty mixture below.
Ingredients
- 1 lb ground beef
- 2 lbs potato diced, Yukon gold variety
- 1 onion chopped, medium
- 1 cup red bell pepper chopped
- 1 carrot chopped, large
- 1 celery chopped, stalk
- 3 cloves garlic minced
- 1 tomato peeled and chopped, medium
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 2 teaspoons summer savory bulgarian spice: chubritsa or Italian herb seasoning
- ½ teaspoon cumin ground
Topping
- 1 cup yogurt
- ¼ cup milk
- 4 egg yolks and white separated
- 4 Tablespoon water
- ½ teaspoon baking soda
- pinch salt
- pinch black pepper freshly ground
- ½ cup cheese shredded
Instructions
- Sauté Vegetables: Heat oil in a large skillet over medium-high. Sauté onions, carrots, celery, and bell pepper for 3 to 5 minutes until tender. Stir in chopped tomato and garlic, and season with salt, black pepper, paprika, and savory. Transfer to a 9x13 casserole dish.
- Cook Ground Beef: Brown beef in the same skillet for 5 minutes, breaking it up as it cooks. Season with salt, black pepper, paprika, savory, and cumin. Add to the casserole dish.
- Cook Potatoes: In the same skillet, cook potatoes in two batches with oil, seasoning each batch with salt, paprika, black pepper, and savory. Cook covered for 10 minutes, stirring occasionally. Add to the casserole dish.
- Combine and Bake: Mix everything in the casserole dish and spread evenly. Pour 1 cup of water over the mixture. Bake in a preheated oven at 375 degrees Fahrenheit for 40 minutes.
Topping
- Make topping: While the moussaka is baking, make the topping. Beat 4 egg whites until fluffy. In a separate bowl, beat 4 egg yolks with 4 Tbsp water. Fold in the yogurt, milk, egg yolks and baking soda into the egg whites. Season with salt and ground black pepper.
- Bake: Increase the oven temperature to 400 degrees Fahrenheit. Spread topping over the baked moussaka, sprinkle with shredded cheese, and bake for 10-15 minutes until golden.
- Serve: Let moussaka rest for about 10 - 15 minutes before cutting. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 403g | |
| Calories | 315kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 142mg | 47% |
| Sodium | 803mg | 33% |
| Potassium | 919mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2781IU | 56% |
| Vitamin C | 51mg | 57% |
| Calcium | 172mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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