Instruction

• Preheat oven to 350 F
• Heat oil in a skillet
• Add the ground meat and cook, breaking it down with a wooden spoon for 6-7 minutes, until browned
• Add onion and garlic
• Add carrots (optional)
• Add salt, black pepper, dried mint, summer savory, thyme (optional), tomato sauce and tomato paste
• Cook for 2-3 minutes, stirring frequently
• Grease a 9×9 or 9×13 baking dish with oil
• Add in the drained potatoes and meat mixture
• Stir to evenly distribute the meat into the potatoes
• Add cold water to the baking dish, so it just covers the top of the potatoes
• Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked
• In the mean time prepare the Bechamel sauce (or the Bulgarian Style Topping)
• For the Bechamel: In a bowl, swish egg yolks
• Set aside
• Melt butter in a saucepan
• add flour
• Cook for 3 minutes on medium heat, stirring frequently
• Slowly add the milk, whisking to incorporate
• Add salt and nutmeg
• Cook for 3 minutes, until thickened
• Let the mixture cool for 5 minutes
• Add in the egg yolks (with feta)
• Let the sauce stand at room temperature, while the potatoes and meat are cooking
• Pour the sauce over the cooked potatoes
• Top with cheese
• Bake for 15 minutes, until golden
• You can broil for 1-2 minutes, if the top is not getting to the desired golden color
• For the Bulgarian Moussaka topping: In a bowl beat together eggs, yogurt, milk, flour, then add salt and baking soda
• Pour over the moussaka
• Top with cheese
• Bake for 10-15 minutes, until golden