Leek and lamb moussaka
45
45
8
Yes
Ingredients
For the béchamel sauce:
- 30 ml (2 tablespoons) of butter
- 30 ml (2 tablespoons) of all-purpose flour
- 2.5 ml (1/2 teaspoon) of ground cinnamon
- 2.5 ml (1/2 teaspoon) of ground nutmeg
- 500 ml (2 cups) of milk
- Pepper, to taste
- 75 ml (1/3 cup) of crumbled feta cheese (about 50 g)
For the moussaka:
- 6 to 8 potatoes, washed
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 1 kg (2.2 lb) of ground lamb
- 4 garlic cloves, minced
- 30 ml (2 tablespoons) of fresh basil, chiselled
- 2 tomatoes, diced or 1 can of 398 ml (about 1 1/2 cups) of diced tomatoes
- 500 ml (2 cups) of mixed grated cheese (mozzarella, cheddar, and Monterey Jack)
- Salt and pepper, to taste
- Olive oil, in sufficient quantity
Preparation
Side-by-side mode
For the béchamel sauce:
- Melt the butter in a saucepan 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 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 35 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.
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4
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