Leek moussaka is a cozy baked dish made with tender leeks, ground meat, and a creamy egg topping. It’s perfect for a family dinner and a great way to enjoy leeks in a new and delicious way.
Ingredients:
- 1 ⅓ pounds leeks (about 600 grams)
- 7 oz canned crushed tomatoes, drained (about 200 grams)
- 10 oz ground meat (beef or a mix) – about 300 grams
- 3 eggs
- ¼ cup plain breadcrumbs
- ¾ cup sour cream
- ½ cup heavy cream
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 small carrot, thinly sliced
- Salt, pepper, and all-purpose seasoning to taste
- 1 tablespoon oil, for sautéing
Instructions:
- Clean the leeks and cut them into 1.5-inch pieces. Bring a pot of salted water to a boil, add the leeks, and cook for about 10 minutes. Drain and set aside.
- In a skillet, heat the oil and sauté the chopped onion and sliced carrot until softened. Add the ground meat and cook until browned, seasoning with salt, pepper, and your preferred seasoning blend. Add small amounts of water as needed to keep the mixture moist.
- In a separate pan, sauté the minced garlic briefly in a little oil, then add the drained leeks. Season with pepper and Vegeta (or parsley if desired). Cook just briefly before stirring in the crushed tomatoes. Warm through and remove from heat.
- Lightly grease a baking dish. Layer half of the leek mixture on the bottom. Sprinkle with breadcrumbs. Spread the meat mixture on top, then add the remaining leeks.
- In a bowl, whisk together the eggs, sour cream, and heavy cream. Season lightly and pour over the layered ingredients.
- Bake in a preheated oven at 400°F (200°C) for about 30 minutes, or until the top is golden and set.
