Moussaka

Rosi TrifonovaRosi Trifonova
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Moussaka1 / 16
17/04/2014
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Preparation
25 min.
Cooking
60 min.
Тotal
85 min.
Servings
6-8
"A juicy moussaka with a rich topping and tasty aroma - this is a dish that we`ll never get sick of eating!"

Ingredients

  • mince - 17.5 oz (500 g)
  • onions - 1 head
  • potatoes - 21 oz (600 g)
  • tomatoes - 12.5 oz (350 g), canned
  • tomato paste - 2 tbsp
  • paprika - 1 tsp
  • butter - 1 1/3 tbsp (20 g)
  • flour - 2 tbsp
  • milk - 4/5 cup (200 ml)
  • eggs - 2
  • parsley
  • black pepper - 1 small pinch
measures

How to cook

Cut the onion head finely and saute it in a pan until it changes color.

Successively, add the tomato paste, minced meat and some of the tomatoes. Stir until the water evaporates a bit. Then sprinkle in the paprika and black pepper. Stir the whole mixture well and pour in some hot water until it becomes like a broth.

Add the finely chopped parsley and simmer a bit. In the meantime, you can peel, wash and cut the potatoes into small pieces.

In a baking dish, put the butter and the rest of the tomatoes on the bottom, then alternate between 1 layer of potatoes, 1 layer of the mixture. If all of the broth has evaporated, add a little warm water and put the dish to bake at 370°F (190 °C).

Once it catches a crust, pour on the topping. Make the topping from the fresh butter, flour, milk and eggs. If you do not have milk, you can put yoghurt in. When placing the topping you can sprinkle it with a little cheese.

Finally, put the dish back in for 10 minutes to brown the topping.

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