Moussaka in the pan

Submitted by enr on 20 Jun 2014
1.2 kg potatoes
500 g minced meat
2 onions
200 g processed cheese with herbs
200 g grated cheese
1 tsp starch
1 red pepper (optional)
2 tbsp vegetable broth powder
1 tsp chili flakes
2 tsp savory
2-3 tbsp parsley
optional - moussaka topping for yogurt, flour and eggs
Moussaka in the pan
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Potatoes cut into cubes, onion strips. In a pan heat the olive oil in it fry the minced meat and onions until minced meat become crumbs. Add potatoes, optional and pepper, cut into thin strips or cubes, spices and dry soup, make up about 150 ml water and put a lid. Kotlonat be reduced to half capacity dish and leave to simmer for about 30 minutes. Every 10 minutes, stirring with a spatula gently turns to not be crushed potatoes. After 30 minutes, the dish should be left in the oil. When the potatoes are almost cooked, put processed cheese, melt and become sauce. I love dressing made from yogurt, flour and eggs, and distributes it evenly over the dish aligned. Replace lid and leave until topping is set. This work step may be omitted. Sprinkle cheese mixed with starch and allowed to leak under the hood. Moussaka served sprinkled with parsley. * Minced meat can be replaced with the same quantity of raw sausage, skinless sausages, salami, smoked meat or ham - so the dish acquires every time a different character and flavor.
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20 Jun 2014