My Mom’S Luscious Potato Moussaka, Jewish Style Recipe

Name: My Mom’S Luscious Potato Moussaka, Jewish Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tomato sauce; 2 tablespoons good olive oil; 1 large Spanish or yellow onion, diced; 1 medium leek, white and light green parts, cut in half lengthwise, well washed and thinly sliced; 4 garlic cloves, peeled and thinly sliced; 1 1/2 teaspoons kosher salt; 1 medium carrot, grated; 2 celery ribs, finely diced; 1 red bell pepper, stemmed, cored, and diced; 1/4 teaspoon red pepper flakes; 1 1/2 cups canned chopped tomatoes, drained, or 4 large plum tomatoes, quickly blanched, peeled, and diced; 1 tablespoon red wine vinegar; 1 tablespoon packed light brown sugar; 3 tablespoons each chopped fresh parsley leaves and dill fronds; Preparing potatoes, finishing meat sauce, layering and baking; 4 large Idaho baking potatoes, peeled and cut lengthwise into 1/8-inch slices, and kept in a bowl of cold water to prevent oxidation; Oil for sauteing potatoes; 1 pound beef chuck or sirloin, coarsely ground; 1/2 cup good quality white wine; 1/2 cup homemade or low-sodium store-bought beef or chicken stock; 3 extra-large eggs at room temperature

Servings: persons

For the tomato sauce
2 tablespoons good olive oil
1 large Spanish or yellow onion, diced
1 medium leek, white and light green parts, cut in half lengthwise, well washed and thinly sliced
4 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons kosher salt
1 medium carrot, grated
2 celery ribs, finely diced
1 red bell pepper, stemmed, cored, and diced
1/4 teaspoon red pepper flakes
1 1/2 cups canned chopped tomatoes, drained, or 4 large plum tomatoes, quickly blanched, peeled, and diced
1 tablespoon red wine vinegar
1 tablespoon packed light brown sugar
3 tablespoons each chopped fresh parsley leaves and dill fronds
Preparing potatoes, finishing meat sauce, layering and baking
4 large Idaho baking potatoes, peeled and cut lengthwise into 1/8-inch slices, and kept in a bowl of cold water to prevent oxidation
Oil for sauteing potatoes
1 pound beef chuck or sirloin, coarsely ground
1/2 cup good quality white wine
1/2 cup homemade or low-sodium store-bought beef or chicken stock
3 extra-large eggs at room temperature

1
To make the sauce: Heat olive oil in a large saucepan. Add the onions, leeks, garlic, salt, and red pepper flakes; cook stirring often, over medium-low heat for 8 to 10 minutes, until soft and translucent. Add carrots, bell pepper and celery; cook for a few more minutes, until the vegetables are soft.
2
Add the tomatoes, vinegar, and brown sugar. Bring to a boil, stirring often; then lower the heat and simmer uncovered for about 20 minutes, stirring occasionally. Remove from heat and mix in the parsley and dill. Set aside and let cool to room temperature.
3
Preheat oven to 350u00b0 F. Spray an 9 x 9-inches or 9 x 13- inches baking dish with cooking spray.
4
In a large mixing bowl combine the ground beef and tomato sauce; taste for seasoning and add what is needed. Set aside.
5
Remove the potatoes from the water and dry them well with paper towels. Heat 3 to 4 tablespoons of olive oil in a large nonstick skillet and saute the potatoes over medium heat for a few minutes on both sides, just to soften and lightly brown them. You will need to do this in batches. Set aside on platters lined with paper towels and sprinkle with some salt and freshly ground black pepper.
6
Cover the bottom of the baking dish with a third of the potato slices; then spread on half of the meat sauce. Repeat this process one more time. Arrange the remaining potato slices,then evenly pour the wine and then the stock over the top. The liquid will almost cover the top potato layer.
7
Tightly cover the baking dish with foil; place on a rimmed cookie sheet and transfer to the oven.
8
Bake for 45 minutes, then take off the foil and continue baking until the liquid is absorbed and the top potato layer is starting to brown, about 15 more minutes.
9
In a medium mixing bowl beat the eggs with a pinch of salt until light and fluffy, about 5 minutes. Pour over the moussaka and bake, uncovered, until the top is golden brown and crispy. Let the moussaka cool for at least 20 minutes; then slice, serve and enjoy.
10
Note: You can also use this recipe for an eggplant moussaka, and only change the spices in the tomato-meat sauce to Middle Eastern ones such as cinnamon, ginger, allspice, and cayenne pepper.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the tomato sauce, 2 tablespoons good olive oil, 1 large Spanish or yellow onion, diced, 1 medium leek, white and light green parts, cut in half lengthwise, well washed and thinly sliced, and more.

Yes, My Mom’S Luscious Potato Moussaka, Jewish Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Mom’S Luscious Potato Moussaka, Jewish Style

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