Fry the mince in a pot with a few tsp oil, braise until they turn to bits. Add the paprika and tomatoes, stir and add the finely diced potatoes.
Pour in water to cover them and boil on low heat on the stove, about 5 min., salt and add the chopped fresh spices.
Stir and transfer everything into a small, deep tray, bake at 383°F (195 °C) until the potatoes soften and leave in the oil to cook.
While it's cooking, prepare the topping. Beat the yoghurt, add the baking soda and pre-beaten eggs, stir well.
Braise the flour in the heated oil to a light brown, remove from the stove, add the yoghurt-egg mixture and stir energetically go a smooth mixture. Salt it.
Return to the stove, turn it down to half the original temperature, keep stirring nonstop until slightly thickened and pour it over the moussaka.
Bake until golden about 10-15 min. After baking, sprinkle with finely chopped parsley and cool a bit before cutting it up, so it doesn't fall apart and the pieces remain whole. Serve with a glass of tarator.