Ingredients with Measurements:
- 4 large potatoes, peeled and sliced into 1/4 inch rounds
- 1 lb ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add ground lamb and cook until browned, breaking up any large chunks with a wooden spoon.
4. Stir in diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
5. In a separate pot, boil potato slices for 5 minutes or until slightly tender. Drain and set aside.
6. In a 9x13 inch baking dish, layer half of the potato slices on the bottom.
7. Pour the lamb mixture over the potatoes and spread evenly.
8. Layer the remaining potato slices on top of the lamb mixture.
9. Sprinkle feta cheese and Parmesan cheese over the top.
10. Cover the dish with foil and bake for 45 minutes.
11. Remove foil and bake for an additional 15 minutes or until the cheese is golden brown.
12. Sprinkle with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 20g
Carbohydrates per serving: 22g
Protein per serving: 22g
Substitutions for ingredients:
- Ground beef can be substituted for ground lamb.
- Fresh tomatoes can be substituted for canned tomatoes.
- Goat cheese can be substituted for feta cheese.
Variations:
- Add sliced eggplant or zucchini to the layers for a more traditional moussaka.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a layer of béchamel sauce on top of the lamb mixture before adding the final layer of potatoes and cheese.
Tips and tricks:
- Boiling the potatoes before baking ensures they will be fully cooked and tender.
- Letting the moussaka rest for 10-15 minutes before serving allows the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a large platter and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
Serve with a Greek salad and crusty bread.
Suggested side dishes:
Greek salad, crusty bread
Troubleshooting advice:
- If the cheese is browning too quickly, cover the dish with foil and continue baking.
- If the potatoes are still too firm after boiling, add an additional 1-2 minutes of boiling time.
Food safety advice:
Make sure the lamb is fully cooked to an internal temperature of 160°F.
Food history:
Moussaka is a traditional Greek dish that is typically made with layers of eggplant, ground lamb, and a creamy béchamel sauce. This recipe puts a twist on the classic by using potatoes instead of eggplant.
Flavor profiles:
Savory, slightly sweet, and tangy from the feta cheese.
Serving suggestions:
Serve hot with a side of Greek salad and crusty bread.
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Region: Greek