Musaca de Cartofi (Potato Moussaka) - Washington Post

Cookbook author Irina Georgescu writes in her cookbook “Carpathia: Foods From the Heart of Romania” that this Romanian version of moussaka borrows from the best parts of the Greek and Turkish versions, using sliced potatoes instead of eggplant, a rich meaty tomato-based filling, and a blend of yogurt and cheese on top. Comforting and satisfying, it’s a dish that also tastes as delicious cold the next day as when bubbling hot right out of the oven.

Active time: 1 hour; Total time: 1 hour 30 mins

Storage Notes: Leftovers can be refrigerated for up to three days.

---

Servings:

6 - 8

Tested size: 6-8 servings

Ingredients

• 1 tablespoon vegetable or sunflower oil

• 2 medium yellow onions (about 7 ounces each), finely diced

• 1 large carrot (about 5 ounces), finely diced

• 1 pound ground pork

• One (14-ounce) can diced or crushed tomatoes

• 1 1/4 cups tomato sauce

• 1 tablespoon sweet paprika

• Kosher salt

• Freshly ground black pepper

• 4 medium russet potatoes (2 pounds total)

• 3 1/2 ounces extra-sharp cheddar cheese, grated

• Generous 1/2 cup plain whole-milk yogurt

• 2 large egg yolks

• 1 tablespoon unsalted butter, plus more for greasing the pan

---

Directions

In a 12-inch frying pan over medium heat, heat the oil until shimmering. Add the onions and carrot and cook, stirring, until the onions soften and start to turn translucent, 6 to 7 minutes. Add the pork, tomatoes, tomato puree and paprika and stir to combine. Season with salt and pepper, and cook, stirring occasionally, until reduced and thickened, about 25 minutes.

While the filling cooks, peel and slice the potatoes into 1/8-inch rounds. Bring a large pot of water to a boil over high heat and blanch the potatoes until just softened, about 5 minutes. Drain and set aside.

In a medium bowl, stir together the cheese, yogurt and egg yolks until combined. Set the cheese mixture aside.

Position a rack in the middle of the oven and preheat to 350 degrees.

Grease a 9-by-9-inch baking dish with a little butter and arrange a third of potatoes in an overlapping layer on the bottom. Dot with small pieces of butter and season lightly with salt and pepper, then spread half of the filling on top. Repeat with another third of the potatoes, butter, salt and pepper, followed by the remaining filling. Finish with remaining potatoes and top with the cheese mixture.

Bake for 30 to 35 minutes, or until the top begins to brown and bubble, and serve hot.

---

Recipe Source

Adapted from “Carpathia: Foods From the Heart of Romania” by Irina Georgescu (Interlink, 2020).

Tested by Jim Webster.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Let's block ads! (Why?)

"potato" - Google News
April 23, 2021 at 02:00PM
https://ift.tt/3t0rXsW

Musaca de Cartofi (Potato Moussaka) - Washington Post
"potato" - Google News
https://ift.tt/2rh4zOj
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update

Bagikan Berita Ini