INGREDIENTS:
1 lb ground beef
2 lbs potatoes
1 medium onions
1 cup red bell pepper, finely chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1 medium tomato
olive oil
2 tsp paprika
2 tsp salt
1 tsp freshly ground black pepper
2 tsp summer savory (bulgarian spice: chubritsa) /If you don't it, use mediterranean seasoning/
½ tsp ground cumin
PREPARATION :
Heat oil in a large skillet on the stove over medium high heat. Add chopped onions and saute until lightly translucent (about 2 minutes). Add chopped carrots, celery and red bell pepper, season with salt and saute until vegetables are tender (about 3 minutes). Add finely chopped tomato to the skillet and minced garlic, and cook for few minutes until it looks like sauce. Season with freshly ground pepper, paprika and summer savory, and stir well.
Transfer vegetables to a plate. Add ground beef to the skillet and cook for about 6 minutes until brown. Season with salt, pepper, paprika, summer savory & cumin. Break it up in small pieces with wooden spoon. Mix vegetables and ground beef together. Transfer to a 9 x 13 greased baking dish.
In the same large skillet heat oil and add HALF of the chopped potatoes (cook them in batches as you want them to cook evenly). Season with salt, paprika, freshly ground black pepper and summer savory. Let potatoes cook covered for about 10 minutes until slightly tender (they will cook more in the oven later) and stir every couple minutes. When the potatoes are done, add them to the beef and vegetables mixture in the 9 x 13 baking dish. Repeat with the second batch of potatoes.
Pour 2 cups water over the moussaka. (The water should not cover the potatoes, the water line should be just below them.)
Place in a preheated 400 F oven and bake for about 50 minutes.
Topping
About 10 minutes before moussaka is ready, prepare the topping. Beat 4 egg whites with mixer until fluffy. In a separate bowl beat 4 egg yolks with mixer and add 4 Tbsp water. in another small bowl, combine 1 cup yogurt with ¼ cup milk, and add ½ tsp baking soda, gently fold in egg yolks and egg whites. Add a pinch of salt and freshly ground black pepper. Spread over baked moussaka, top with freshly shredded cheese and bake for another 10 - 15 minutes. Let moussaka cool for about 15 minutes before cutting. Enjoy!