1 - Preheat oven to 350 F.

2 - Heat oil in a skillet.

3 - Add the ground meat and cook, breaking it down with a wooden spoon for 6-7 minutes, until browned.

4 - Add onion and garlic.

5 - Add carrots (optional).

6 - Add salt, black pepper, dried mint, summer savory, thyme (optional), tomato sauce and tomato paste.

7 - Cook for 2-3 minutes, stirring frequently.

8 - Grease a 9×9 or 9×13 baking dish with oil.

9 - Add in the drained potatoes and meat mixture.

10 - Stir to evenly distribute the meat into the potatoes.

11 - Add cold water to the baking dish, so it just covers the top of the potatoes.

12 - Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked.

13 - In the mean time prepare the Bechamel sauce (or the Bulgarian Style Topping).

14 - For the Bechamel: In a bowl, swish egg yolks.

15 - Set aside.

16 - Melt butter in a saucepan.

17 - add flour.

18 - Cook for 3 minutes on medium heat, stirring frequently.

19 - Slowly add the milk, whisking to incorporate.

20 - Add salt and nutmeg.

21 - Cook for 3 minutes, until thickened.

22 - Let the mixture cool for 5 minutes.

23 - Add in the egg yolks (with feta).

24 - Let the sauce stand at room temperature, while the potatoes and meat are cooking.

25 - Pour the sauce over the cooked potatoes.

26 - Top with cheese.

27 - Bake for 15 minutes, until golden.

28 - You can broil for 1-2 minutes, if the top is not getting to the desired golden color.

29 - For the Bulgarian Moussaka topping: In a bowl beat together eggs, yogurt, milk, flour, then add salt and baking soda.

30 - Pour over the moussaka.

31 - Top with cheese.

32 - Bake for 10-15 minutes, until golden.