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Moussaka w/Potatoes (M, KLP, TNT)
Source: "New Kosher Cusine for All Seasons," by Mollie Katzen
Serves: 6

1 clove garlic, halved
2 tablespoons olive oil, (more if needed)
1 pound lean ground beef or turkey
1 bay leaf, crumbled into small pieces
1 teaspoon ground sage
6 cups peeled potatoes, thinly sliced
1 cup onions, sliced
1 (15-oz.) can tomato sauce
Paprika, to taste
Salt and pepper

In a large skillet, brown half the garlic clove in the oil over medium heat. Then remove garlic.

In the same pan, brown the beef or turkey slowly for about 15 minutes with the bay leaf and sage, adding salt and pepper to taste. Remove the meat with a slotted spoon and set aside.

Brown the other half of the garlic clove in the meat drippings, adding oil if needed, then remove garlic. Add potatoes and onions to pan and cook, stirring often, for 10 to 15 minutes, until potatoes start to look translucent. (Potatoes and onions may be cooked in two batches, depending on pan size.)

Preheat the oven to 375°F.

In a 4- or 5-quart casserole, layer the ingredients as follows: one-third of the potato mixture, half of the beef or turkey, half of the tomato sauce, one-third of the potatoes, remaining beef or turkey, potatoes and tomato sauce. Sprinkle paprika on top and bake, covered, for 1 hour or until potatoes are cooked.

Poster's Notes:
This tastes better with time.

Posted by Raquel Schnitzer

Nutritional Info Per Serving: N/A