Moussaka Bulgarian style not Greek.
2 lb potatoes, cut in small cubes
1 lb ground meat
1 onion chopped
4 eggs
2 cups milk
2 tablespoons paprika
1 tablespoon salt
1 teaspoon crushed black pepper
1/2 cup oil
Cook the onion in 1/4 cup oil in a pan until golden brown. Add the meat, half of the salt, the pepper and the paprika. Fry until meat gets brown. Remove the pan from the heat. Add the potatoes, add the other 1/4 cup of salt and mix well. In casserole pan put the rest of the oil and add the mixture. Cook about 40 minutes on 425 F. Mix the eggs and the milk separately and pour on top. Cook for another 10 minutes or until the top turns brownish.
Moussaka is rather famous on the Balkans and in the Middle East. Its recipe is different depending on the region, but in general it's based either on potatoes (Bulgaria) or eggplant (Greece) and the top layer is often a custard. Grated cheese or bread crumbs are also often sprinkled on top.
Bulgarian: мусака
