Feeds:
Posts
Comments

Posts Tagged ‘Potato moussaka’

This is a Romanian version of moussaka and much easier than the Greek version we usually make. The aubergines are replaced with layers of potatoes and the cheese sauce is a mixture of yoghurt, cheese and egg yolks. Makes a great family meal with a salad on the side.

Wine Suggestion: This suits a light, earthy red and a recent find, the Jeunes Vignes de Xinomavro by Thymiopoulos was yet again a delight.

Musaca de cartofi – serves 6

FOR THE FILLING:

  • 1 tbsp vegetable or sunflower oil
  • 2 onions, finely diced
  • 1 carrot, finely diced
  • 500g pork mince (or you can use a mixture of pork and beef mince)
  • 1 tbsp sweet paprika
  • 1 x 400g tin chopped tomatoes
  • 300ml passata
  • 4 medium potatoes, waxy ones work best
  • 15g butter

FOR THE CHEESE SAUCE:

  • 100g Cheddar cheese, grated
  • 150g natural yoghurt
  • 2 egg yolks

Heat the oil in a large frying pan over a medium heat. Add the onions and carrot and sauté for 6-7 minutes. Add the pork mince, paprika, tomatoes and passata, then cook for 25 minutes, until reduced and thickened. Give it a stir now and then as it cooks.

Meanwhile, peel the potatoes and slice into thin discs (a mandoline works best for this job). Bring a large pot of water to the boil, add some salt, then blanch the potatoes for about 5 minutes or until just softened. Drain and set aside.

To make the cheese sauce, mix the cheese with the yoghurt and egg yolks.

Preheat the oven to 180C/Gas4.

Grease a 6-person lasagne dish with a little of the butter and arrange a layer of potatoes over the bottom, they can overlap slightly. Dot with a little butter and season with salt and pepper. Spread half of the meat filling on top, then cover with another layer of potatoes, dot with butter and season, then spread the rest of the filling on top. Finish with a layer of potatoes and top with the cheese sauce.

Bake for 30-35 minutes until nicely browned on top.

(Original recipe from Carpathia: Food from the heart of Romania by Irina Georgescu, Frances Lincoln Publishing, 2020.)

Read Full Post »