Leek and lamb moussaka
45
45
8
Yes
Ingredients
For the béchamel sauce:
- In a pot, melt the butter over low-medium heat. Add the flour, cinnamon, nutmeg, and pepper. Cook for 2 to 3 minutes without browning the flour.
- Add the milk little by little and whisk to dissolve the flour.
- Cook and stir until the milk comes to a boil. Simmer for 1 minute.
- Add the feta cheese and blend using a blender until smooth. Reserve, but occasionally stir.
For the moussaka:
- Cook the potatoes whole with the skin until they are almost done. Chill quickly and reserve.
- Preheat oven to 350°F (180°C).
- In a pan, cook the leek over medium-high heat in a dash of olive oil for 3 to 4 minutes. Reserve.
- In a pan, cook the meat over medium-high heat in a dash of olive oil, degrease if needed. Add the garlic and tomatoes and simmer for 3 to 4 minutes. Add the basil and adjust the seasoning if needed.
- Place the meat in a 23 cm x 36 cm (9 inches x 14 inches) rectangular oven-proof dish. Top with cooked leeks. Cut potatoes into 1 cm (1/2 inch) slices and spread over the leeks. Pour the bechamel sauce and sprinkle with cheese.
- Bake for 30 to 35 minutes.
- Place under broil for a few minutes to brown the top.
Preparation
Side-by-side modeFor the béchamel sauce:
- In a pot, melt the butter over low-medium heat. Add the flour, cinnamon, nutmeg, and pepper. Cook for 2 to 3 minutes without browning the flour.
- Add the milk little by little and whisk to dissolve the flour.
- Cook and stir until the milk comes to a boil. Simmer for 1 minute.
- Add the feta cheese and blend using a blender until smooth. Reserve, but occasionally stir.
For the moussaka:
- Cook the potatoes whole with the skin until they are almost done. Chill quickly and reserve.
- Preheat oven to 350°F (180°C).
- In a pan, cook the leek over medium-high heat in a dash of olive oil for 3 to 4 minutes. Reserve.
- In a pan, cook the meat over medium-high heat in a dash of olive oil, degrease if needed. Add the garlic and tomatoes and simmer for 3 to 4 minutes. Add the basil and adjust the seasoning if needed.
- Place the meat in a 23 cm x 36 cm (9 inches x 14 inches) rectangular oven-proof dish. Top with cooked leeks. Cut potatoes into 1 cm (1/2 inch) slices and spread over the leeks. Pour the bechamel sauce and sprinkle with cheese.
- Bake for 30 to 35 minutes.
- Place under broil for a few minutes to brown the top.
