Mussaka

Ingredients for Mussaka

Instructions for Mussaka

To prepare the Mussaka recipe, please follow these instructions:

The chopped meat is baked in a pan with half the butter and the chopped onion - stirring almost all the time. After a few minutes pour the white wine together with the mashed tomatoes (or 1 tablespoon tomato paste poured into a cup of water). Salt, pepper and nutmeg are added. The meat is boiled until it is tender. If necessary, add some water, but when the meat has been cooked, it should preferably have sucked most of the tissues.

The saucepan is taken from the heat and the mixture is stirred with stirring ½ cup of rasp, chopped parsley and half of the cracked cheese.

The aubergines are rinsed, dried and cut into slices. The potatoes are peeled and cut into slices.

Aubergines and potatoes are brune on a very hot forehead in half the butter and half olive oil. In a refractory dish, there may Brush with a little olive oil, put a layer of aubergines and potatoes. Put on a layer of beef, again a layer of aubergines and potatoes, again a layer of beef and finally a layer of aubergines and potatoes.

Whip eggs, yogurt, maizena and cheese together. Spread the egg over the dish. Bake at 200-220 degrees C for 30-35 minutes

Musaka best when it is allowed to stand and get a little lukewarm.

Servers with tomato salad with olives and feta.