Friday, June 5, 2009

Mussaka with ham from Bachka

  • 1kg. potatoes
  • 200-250g. minced or ground ham
  • 1dl. oil or 50g. lard
  • 150g. kachkaval cut into thin slices
  • salt and pepper
B'echame sauce:
  • 40g. butter or margarine
  • 20g. flour
  • 2-2.5dl. milk
  • 1/2dl. sour cream
  • 1 egg yolk
Peel potatoes and cook in mildly salted water. When tender, drain and cut into rounds. Grease a fireproof dish with some oil or lard. Put in layers of potatoes, ham and cheese in turn. Sprinkle each layer of potatoes with salt and pepper and with some oil or melted lard. Repeat until all is used, finish with potatoes.
Pour b'echamel sauce over mussaka: heat butter, add flour, fry a little but do not let it brown, slowly pour in cold, than warm milk. Simmer for about 5-10 minutes. Beat well sour cream and egg, add to cooled b'echamel, stirring all the time. Bake in oven preheated to 200°C about 30 minutes, until brown.
Serve with lettuce, betroth salad or the like.



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