Moussaka Recipe
Musaka is a Greek delicacy. Musaka gets its taste from potatoes mixed with eggplant and yogurt, flavored with rosemary. Musaka is inspired by many food chains around the world.
Ingredients
3 medium potatoes
Salt
1/2 cup oil
4 small eggplants
2 onions, finely chopped
1 Ib. beef and pork, ground
Pepper
Paprika
Thyme, rosemary, sage
2 tablespoons tomato puree
1/2 cup broth or bouillon Sauce
1 cup yogurt
3 eggs.
1/8 teaspoon baking powder
2 tablespoons flour
Salt
Directions
Pare and slice (or dice) potatoes; salt lightly and brown in heated oil in a large heavy skillet and set aside.
Pare and slice eggplants lengthwise; sprinkle with salt, and set aside for 30 minutes.
Fry them in 3 or 4 tablespoons of the hot oil till eggplant meat is tender.
Heat a little oil in a skillet; add onions and ground meat and cook about 5 minutes.
Add eggplant; season to taste and let simmer for a few minutes, stirring occasionally.
Add tomato puree and broth; bring to boiling.
Arrange alternative layers of potatoes and the ground meat mixture in a greased baking dish.
Cover and set in a moderate oven (350°F or 180°C) for 40 minutes.
Mix yogurt with other ingredients.
Pour over the Musaka, cover and return to oven for another 10 minutes.
Place under broiler heat a few minutes to brown well on top.
Pare and slice eggplants lengthwise; sprinkle with salt, and set aside for 30 minutes.
Fry them in 3 or 4 tablespoons of the hot oil till eggplant meat is tender.
Heat a little oil in a skillet; add onions and ground meat and cook about 5 minutes.
Add eggplant; season to taste and let simmer for a few minutes, stirring occasionally.
Add tomato puree and broth; bring to boiling.
Arrange alternative layers of potatoes and the ground meat mixture in a greased baking dish.
Cover and set in a moderate oven (350°F or 180°C) for 40 minutes.
Mix yogurt with other ingredients.
Pour over the Musaka, cover and return to oven for another 10 minutes.
Place under broiler heat a few minutes to brown well on top.
