Moussaka

Moussaka. So much taste and delight for the palate gathered in one Arabic word. I can’t help but mention the catchphrase, which I couldn’t wait to say, that if you can’t make moussaka, you can’t cook. Whether this is the case, we can only guess, but one thing is for sure – I can not deprive myself of the frequent “presence” of this delicious main course.

Like any recipe, this one varies. Whether it’s summer or winter, moussaka is present at our table.

I will say with firm conviction that this Balkan delicacy and not only / the Arabs also prepare moussaka, but it is consumed as a salad / is associated with fond memories of our childhood. Here I will note that it is known around the world as Greek moussaka, naturally prepared in different ways, not only as a thermal, but also as a composition.

Necessary products:

0.250 g minced beef / or pork /
0.500 g of potatoes
1 carrot
1 onion
1/2 green pepper
3 eggs
200g yoghurt
1 tsp flour
1 pinch of baking soda
salt, pepper, savory

Method of preparation:

The potatoes are washed, peeled and cut into small cubes. Onions and carrots are cut into small cubes and stewed in oil until soft. Add the minced meat and fry until golden. And one trick: by frying the minced meat on both sides, with a potato masher you start to “crush” the minced meat. In this way it will be finely distributed and evenly distributed. Add the potatoes to the mixture and fry with the red pepper. Pour everything into a pan. Fill with water, which should reach half of the cards and stir periodically. The aim is to get baked and not boiled potatoes. Season with spices and pour over the beaten eggs, yogurt, baking soda and flour. Bake for another 10-15 minutes until the filling is golden.