Rhodopean Moussaka

My wife is half Greek, so we're very familiar with that country's moussaka. But, the Bulgarian recipe is quite different. No traditional béchamel, but a cheesy yogurt-based topping instead... Fresh, verdant herbs instead of smoky spices. No eggplant layered throughout. And yet, equally mouthwatering to read. So, did the taste live up to our expectations?! ABSOLUTELY! This dish is superb. Here's how I made it.

Topping:

4 eggs, beaten

1½ cups plain low-fat yogurt, preferably Greek style

¼ tsp nutmeg

3 Tbsp flour
6-8 oz. feta cheese, crumbled

Base:

2 Tbsp oil

1¼ lbs ground beef/pork "meatloaf" mix
Cracked black pepper, to taste

1 onion, finely diced

4-6 garlic cloves, finely diced
4 medium red-skinned potatoes, cubed

2 tsp tomato paste

1 Tbsp fresh oregano, minced

1 tsp salt

1 can (about 15 oz) diced tomatoes

¼ cup fresh parsley, minced

2-3 scallions, chopped

Preheat the oven to 350°. In a bowl, whisk together the eggs, yogurt, nutmeg and flour until well combined. Add the feta and stir gently. Set aside.

Heat oil in a large, deep skillet and brown the meat with the cracked pepper. Transfer to a baking dish to await the vegetables. In the same skillet, the onion, garlic, potatoes, tomato paste, oregano, savory and salt and sauté for about 5 minutes, till the potatoes soften slightly and begin to absorb the flavors.

Combine the potato mixture, tomatoes and parsley with the meat mixture in the baking dish. Pour the topping over this and sprinkle with the scallions.

Bake covered for one hour, then uncovered for another 30 minutes. Let the dish rest for 10-15 minutes before serving.

Even Elliot wants a bite of this one!