Musaca de Cartofi

"Potato moussaka"

Moussaka is a fairly common dish over the Balkans with many different variations and using a variety of 'on-hand' ingredients. The dish is thought to have originated in the Middle East and spread throughout the region during the period of Ottoman rule. It's name suggests a dish that was continuously 'fed liquid' to keep it moist as it baked, although most common versions are more solid. Many Balkan versions spurn the eggplants so popularised by the well-known Greek version, and quite commonly have a top layer of cream solidified with egg. This version mixes the cream with the middle meat layer but its slow cooking results in a tasty and perhaps lighter-feelings dish with less stodge.

Time: 2 hours
Servings: 4 big slices or maybe 6 smaller ones.
Ingredients:

750g of potatoes, peeled and sliced
500g of minced meat (could be lamb, beef or pork or a mixture)
1 carrot, peeled and grated
2 onions, finely chopped
An egg
1/2 cup of 'smantana de gatit' (unsweetened cooking cream)
1/2 cup of white wine
1 cup of tomato bullion
1 level tablespoon of caster sugar
2 juicy ripe tomatoes
Salt, pepper and thyme
1/2 cup of soup stock (or half a beef stock cube dissolved in 1/2 cup of boiling water)
Oil for frying, butter for greasing dish, and some breadcrumbs or flour for dusting.

Method:

1. Pour a few millimetres of olive oil (traditionally you can use 'untura' (pig lard)) into a frying pan and brown off the potato rounds in batches on each side, removing them to a plate as the turn colour.
2. Gently fry the onion for a few minutes in the remaining oil and, once it has turned translucent and taken on a little colour, add the minced meat and the grated carrot and cook on a low-ish heat until the meat has changed colour.
3. Add the bullion, watered down a little if it seems too thick, and simmer the meat gently for about half an hour, being careful not to let it burn or stick (add a splash of water if and when needed), until a rich meat sauce, not too runny, remains. Allow to cool when done.
4. Meanwhile, grease a tray with butter or lard and sprinkle the sides and bottom with breadcrumbs ('pesmet') or flour.
5. Into the cooled meat sauce, mix in the egg and the cream and add salt, pepper and thyme to taste.
6. Place a layer of the potato slices in the bottom of the tray, then spread the meat sauce of top, followed by another layer of the remaining potato slices on top of the meat.
7. Thinly slice the ripe tomatoes and place them in a layer on top of the potatoes.
8. Pour the wine and stock over the top.
9. Put it in the oven on the relatively low heat and allow to cook for about an hour or until it starts browning off on top and most of the liquid has disappeared.