Moussaka with potatoes
It is difficult to say where the moussaka dish comes from. Its roots are deeper than we think. According to some culinary encyclopedias, it has been found since ancient times. Today, moussaka is eaten by Turks, Greeks, Romanians and Serbs. In our country this is one of the dishes with a place of honor in the menu. Tasty, nutritious, easy to prepare.
- 500 g minced meat
- 3 potatoes
- 1 head onion
- 150 ml sunflower oil
- 1 spring parsley
- 50 g tomato puree
- 1 tsp paprika
- 1 tsp black pepper
For the topping
- 2 eggs
- 50 g flour
- 300 g yoghurt
- Grate carrots, chop onions and parsley.
- Peel the potatoes and cut them into small cubes.
- In a greased deep frying pan, place the onions and fry the carrots until soft.
- Add the minced meat. Fry until crumbly, stirring occasionally with a wooden spoon.
- Add the tomato purée, mix well and then add the potatoes.
- Season with savory, black pepper, paprika, parsley and stir.
- Leave to fry for a few more minutes, then transfer to a baking tray and add enough water to cover part of the dish.
- Bake the moussaka for about 20-30 minutes in a preheated 180 degree oven until slightly browned.
- Carefully remove from the oven and pour with the topping.
- Return to the oven and bake until golden.
For the topping
- In a bowl, mix the flour, yogurt and eggs
- Season with a pinch of salt and add a few leaves of chopped parsley.
- Mix well.
Caution: Contains tomato purée, which can cause allergic reactions.
Caution: Contains eggs, which may cause allergic reactions.
Caution: Contains flour, which can cause allergic reactions.