Moussaka is one of the most popular dishes that everyone must have heard of and tried. There are a number of ways it can be saved. The Greek recipe, for example, uses ingredients such as eggplant and lamb, but in our region, the most popular is moussaka with potatoes and minced meat.
Even that version of the recipe has a whole host of different variations that differ in minor or major details. That’s why it can truly be said that moussaka, like a few other dishes, has taken very different forms, which can differ greatly in taste, but as a rule, they are always very good.
.All the ingredients are prepared before baking in the oven, so the potatoes also need to be completely cooked (although in some versions of the recipe they are cooked very briefly or not at all).
We arrange the ingredients in layers, whereby this dish gets its distinctive look. In the end, we cover everything with a mixture of eggs and cream, which, when baked, gives the nice finish that this moussaka with potatoes and minced meat is so famous for.
Moussaka
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Loading...Ingredients
- 1.5 kg of potatoes
- 1 large onion
- 500 g of mixed minced meat
- 1 tablespoon of ground red pepper
- 2 eggs
- 2 sour cream
- salt, pepper
- oil
Instructions
Put the boiled potatoes in their skins in a container on the stove, pour water over the potatoes and add salt.
The potato is ready when a fork easily goes into it (I cooked it for about 40 minutes).
While the potatoes are cooking, clean the onion and cut it into small cubes.
Heat a little oil in a wide pan, add the onion and fry it on medium heat.
Then add the minced meat and stew it while constantly stirring and breaking the meat into smaller pieces so that it becomes loose.
Salt and pepper the meat and mix everything again.
In the end, throw in the red pepper and mix well with the mixture.
Simmer everything for another 5 minutes, then set aside to cool.
When the potatoes are cooked, drain them from the water, let them cool for about 10 minutes, then peel off the skin.
After that, we will cut the potatoes into rings about 3 to 4 millimeters thick.
Grease a 35x20 cm baking pan with oil, then place the potato rings in it partially over the other. In this way, stack the entire row on the bottom of the pan.
The potatoes are followed by the minced meat, making sure not to take a lot of the liquid in which the meat was stewed.
Place the potatoes on top of the meat again in the same way as at the bottom of the pan.
Crack the eggs into a separate bowl, add salt and beat them briefly with a whisk.
Then add the sour cream to the eggs and mix everything again with a whisk.
Spoon the mixture of eggs and cream over the potatoes.
Moussaka is baked in an oven heated to 200 degrees for 35 to 40 minutes.
After baking, take it out of the oven, leave it to cool for about 15 minutes, and only then cut it.
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