Moussaka Nadia

Submitted by enr on 05 Jul 2013
500-600 g pork
700-800 g potatoes
1 onion (if I put it fresh)
1 tomato
1/2 bunch parsley
1 tsp thyme and savory, 1 and 1/2 tbsp red pepper, 1/2 tsp pepper, 1 tbsp salt (to taste)
1 egg
400-500 g yogurt
3 tbsp sunflower oil
1-2 tbsp flour
Moussaka Nadia
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Cut the washed and peeled potatoes concasse (small cubes), chopped onion and. In the pan put the oil, potatoes and onions and place them in a preheated oven at 180C degrees. Occasionally shuffle - within the oven I do this browning of the products after 10 minutes and put 1 tbsp paprika, and again back in the oven for 5 minutes. Then earn tray and put the minced meat, stir and add the spices (savory, pepper, thyme and salt) and put the grated tomato and parsley. Pour 300 ml hot water (to cover almost potatoes and minced meat) and put in the oven. In the bowl of yogurt with egg, flour and the remaining paprika. After boil off the water and the fat remains, from the oven, and pour in the milk mixture (there should be everywhere on potatoes and minced meat) and back in the oven. Muscat is ready when you get a golden crust on top.
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05 Jul 2013