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Musaka


Traditional baked food from the Balkans and the Middle East. Try this Greek variant with baked eggplant tomatoes and drizzled with bechamel sauce. Moussaka is also sometimes baked with sliced ​​potatoes, in different areas in different variants.
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Traditional baked food from the Balkans and the Middle East. Try this Greek variant with baked eggplant tomatoes and drizzled with bechamel sauce. Moussaka is also sometimes baked with sliced ​​potato...

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Cook time60 minYield1 serving


Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 1 parsley, grated
  • 1-2 cloves of garlic, crushed
  • 500 g of ground beef
  • salt and freshly ground pepper
  • 1/2 tablespoon dried oregano
  • 500 g potatoes, peeled and diced
  • 1 eggplant, diced
  • 1x 400 g can of crushed tomatoes
  • Crust:
  • 500 g of Greek type yoghurt
  • 2-3 eggs
  • a handful of chopped smooth parsley
  • 150 g of feta cheese, crushed (or other cheese to taste, eg eidam or cheddar)
  • a pinch of nutmeg

Cooking guidelines

In a wider pot, fry the glassy onion in oil. Add carrots, parsley and garlic and fry briefly. Then add the meat, roast for another 5 minutes and break the lumps of meat into smaller pieces with a wooden spoon. Salt the salt, pepper, add oregano and mix in the potatoes and eggplant. Add crushed tomatoes, pour water into an empty can and add it to the pot. Stir and cook for 15-20 minutes to almost soften the potatoes.

Pour the prepared mixture into a baking dish. Preheat the oven to 200 ° C.

Beat the yogurt with eggs, parsley, feta and grated nutmeg. Pour evenly over the meat mixture and bake for 15-20 minutes in the oven.


  • Chef: Adela
  • Published:

Category: Meat

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