Croatian Moussaka

Ingredients for Croatian Moussaka

• 900g tomatoes

• 1.8kg large boiling potatoes

• 725ml vegetable oil

• 2 tablespoons unsalted butter

• 1 large onion, chopped

• 5 garlic cloves, finely chopped

• 900g ground chuck

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 45g finely grated Parmigiano-Reggiano (180ml )

• 80g fine dry bread crumbs

• 2 tablespoons unsalted butter, melted and cooled

• 6 large eggs

• 240ml whole milk

• 45g finely grated Parmigiano-Reggiano (180ml )

• 120ml fine dry bread crumbs

• a deep-fat thermometer

How to make Croatian Moussaka

Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Finely chop tomatoes.

Peel potatoes and cut into slices slightly less than 1/4 inch thick.

Heat oil in a 4- to 5-quart pot over moderately high heat until it registers 188°C on thermometer. Fry potatoes in 6 batches, turning over occasionally, until golden, about 6 minutes per batch, transferring with slotted spoon to paper towels to drain. (Return oil to 188°C between batches.)

Heat butter in a wide 6- to 8-quart heavy pot over moderately high heat until foam subsides, then add onion and garlic and sauté, stirring occasionally, until golden, about 8 minutes. Add beef and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 6 minutes.

Add tomatoes, salt, and pepper and cook, stirring occasionally, until almost all of liquid is evaporated, 15 to 20 minutes. Remove from heat and stir in cheese and bread crumbs until just combined.

Arrange one third of potatoes, overlapping slightly, in a buttered 13- by 9-inch glass baking dish, then spread with half of beef mixture. Repeat layering with potatoes and beef, ending with a third layer of potatoes.

Put oven rack in middle position and preheat oven to 191°C.

Whisk together butter, eggs, milk, cheese, and bread crumbs until just combined, then pour evenly over potatoes.

Bake until golden brown and bubbling around edges, 35 to 40 minutes. Cool slightly before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.