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    You are in: Home / Recipes / Potato Moussaka Recipe
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    Potato Moussaka

    Potato Moussaka. Photo by nitko

    1/4 Photos of Potato Moussaka

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    nitko's Note:

    This is another recipe from “New Concise Larousse Gastronomique”. The original recipe is only with aubergines (eggplants), but since nobody in my family like’s eggplants, I used potatoes. You can also use beef instead of lamb.

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    Serves: 5



    Units: US | Metric


    1. 1
      Fry minced onion, garlic and bay leaf in olive oil until onion becomes translucent, but not browned.
    2. 2
      Add minced lamb (or beef) and cook, stirring until browned. Add oregano, cinnamon, salt and pepper. Add peeled and chopped tomatoes to the meat with lamb (or beef) stock. Bring to the boil, reduce the heat and cover. Simmer gently for 30 minutes or until reduce most of liquids.
    3. 3
      Meanwhile, peal and slice potatoes into flat pieces, as for chips, but thicker, about 0,5 cm. Fry them in olive oil until lightly browned on both sides. Remove them from pan on a paper towel.
    4. 4
      Take a large ovenproof dish and layer the potato slices and meat, ending with a layer of potatoes.
    5. 5
      Beat 2 eggs with flour, salt, pepper and a little grated nutmeg. Stir in yogurt. Pour this over the moussaka.
    6. 6
      Bake in preheated oven at 180°C for about 1 hour, until the topping is set and golden brown. Allow to stand for 15 minutes before serving.

    Ratings & Reviews:


    Nutritional Facts for Potato Moussaka

    Serving Size: 1 (504 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 553.3
    Calories from Fat 234
    Total Fat 26.0 g
    Saturated Fat 9.4 g
    Cholesterol 179.2 mg
    Sodium 1298.0 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 6.4 g
    Sugars 8.1 g
    Protein 33.1 g

    The following items or measurements are not included:

    lamb stock

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