Moussaka with Smoked Bacon and Sour Cream
65% autentično · Balkan Fusion
A creative twist on potato moussaka, incorporating smoky flavors from diced bacon in the meat filling and a tangy sour cream element in the béchamel for a richer taste.
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Sastojci
- Potatoes1.2 kg
- Ground pork400 g
- Smoked bacon150 g, diced
- Onions1 large
- Garlic2 cloves
- Eggs2 large
- Sour cream150 g
- Milk600 ml
- Butter75 g
- All-purpose flour60 g
- Vegetable oil50 ml
- Saltto taste
- Black pepperto taste
- Fresh chivesfor garnish
Koraci
- 1
Peel and thinly slice potatoes. Parboil in salted water for 5 minutes, then drain.
- 2
In a pan, fry diced bacon until crisp. Remove bacon, leaving the rendered fat. Sauté chopped onions and garlic in the bacon fat and a little oil until softened.
- 3
Add ground pork to the pan. Cook until browned. Stir in the cooked bacon. Season with salt and pepper.
- 4
Make the béchamel: Melt butter, whisk in flour, cook for 1 minute. Gradually whisk in milk until smooth. Cook until thickened. Let cool slightly. Whisk in eggs and sour cream. Season.
- 5
Grease a baking dish. Layer half the potatoes, the meat and bacon mixture, and the remaining potatoes.
- 6
Pour the sour cream béchamel over the top. Bake at 190°C (375°F) for 40-50 minutes, until golden brown and set.
- 7
Let rest for 10 minutes. Garnish with fresh chives before serving.
