Dinner · Greek · 25 min
Moussaka with Spiced Ground Lamb and Creamy Bechamel
- Calories
- 691
- Protein
- 27g
- Carbs
- 92g
- Fat
- 19g
Ingredients
- 62.3 g ground lamb
- 94.9 g bulgur wheat
- 30 g red onion
- 0.25 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.5 cup water
- 245.4 g kohlrabi
- 7.6 g creme fraiche
Method
- 01Preheat oven to 375°F (190°C).
- 02In a heavy-bottomed skillet over medium-high heat, brown the ground lamb for 5 to 7 minutes until deeply caramelized and an instant-read thermometer reads at least 160°F (71°C).
- 03Season the lamb with salt, black pepper, cinnamon, and half of the ground nutmeg. Add the finely diced red onion and sauté until translucent, about 3 minutes.
- 04Stir in the dry bulgur wheat and toast for 2 minutes to absorb the rendered fat. Add approximately 100 ml of water, reduce heat to low, cover, and simmer until the bulgur is tender and liquid is absorbed, about 10 minutes.
- 05In a shallow baking dish, arrange the thinly sliced raw kohlrabi in an even layer across the bottom.
- 06Spread the cooked spiced lamb and bulgur mixture evenly over the kohlrabi layer.
- 07In a small bowl, whisk the creme fraiche with remaining 20 ml of water and the remaining ground nutmeg to form a smooth topping. Spread evenly over the lamb mixture.
- 08Bake in the preheated oven for 35 to 40 minutes until the top is bubbling and light golden-brown.
- 09Remove from oven and let rest for 10 minutes before serving.
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