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LOCATION: Recipes >> Greek >> Moussaka 17

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Potato Moussaka
Yield: 4 servings

4 potatoes, sliced about 1/4-inch thick
2 tb vegetable oil
1 lb lean ground beef (chicken or turkey may be substituted)
2 tb olive oil
1 onion, chopped
2 c tomato sauce
1 1/4 ts salt
1/8 ts black pepper
1 1/2 ts cinnamon
1/4 ts ground allspice
1 lb small-curd cottage cheese
2 eggs
3 tb freshly grated Parmesan
1/4 ts nutmeg
several good grinds black pepper
paprika

Cook the potato slices in boiling water for 5 minutes. Drain and
set aside. In a large heavy skillet heat the vegetable oil over
moderate heat. Add the ground beef and brown quickly, crumbling
the meat with a spoon as it browns. When the meat has completely
lost its pink color, remove it from the pan with a slotted spoon
and set aside. Pour off and discard any fat in the pan. Add the
olive oil to the pan, then the onion, and saute over moderate heat,
stirring, until the onion begins to turn golden.

Stir in the tomato sauce, 1 tsp. of the salt, the pepper, cinnamon
and allspice. Add the browned beef to the tomato sauce, mix well,
then cook, uncovered, over low heat for 15-20 minutes.

In a blender or food processor combine the cottage cheese, the
eggs, the Parmesan, nutmeg, pepper to taste and the remaining salt.
Process until smooth and well blended. Preheat the oven to 3500F.

To assemble, spoon half of the meat sauce over the bottom of a
buttered 2- to 2 1/2 quart casserole. Spread the potatoes in an
even layer over the sauce. Salt and pepper the potatoes lightly.
Spoon the remaining meat sauce over the potatoes.

Spoon the cottage cheese mixture evenly over the meat layer. Sprinkle
it lightly with paprika. Bake the moussaka for 30-40 minutes until
the top is firm and lightly browned and the sauce is bubbling up
through the topping.

Serves 4-6.

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