Serbian moussaka

Serbian moussaka


Minced meat (ideally a mixture of beef + veal + pork) — about 700 grams
10 small potatoes
3 onions
3 carrots
3 eggs
Olive oil (for frying)
Butter (for lubricating the mold)
Salt, pepper, parsley


1. Chop onion, carrots rub, potatoes cut into thin slices (like sausage)
Onion in a pan 4-5 minutes before the state of transparency.
2. Add the carrot to the skillet and simmer for another 4-5 minutes.
3. Add the mince to the skillet and simmer all together until the mincemeat turns brown.
4. Salt and pepper forcemeat.
5. Lubricate the baking dish with butter.
6. Put a layer of potatoes on the bottom of the mold.
7. Then a layer of minced meat.
8. Potato-stuffing-potato-stuffing (the number of iterations depends on the shape parameters)
9. Put the tomatoes on the last layer of the stuffing.
10. And again, cover everything with potatoes (it is very important that the last layer is the potatoes, otherwise it will turn out completely garbage does not work).
11. Bake in the oven at 250 degrees for 20-25 minutes, until the potatoes are browned
12. Beat eggs with milk and salt (as for omelet) and evenly water the dish from above. Then cover with a layer of cheese.
13. Bake in the oven for another 20-25 minutes, until the cheese turns into a ruddy crust. Before serving, you can sprinkle with parsley (according to the prescription, it seems necessary, but I forgot)
14. Pour a glass of Serbian or Montenegrin red wine and try what has happened.

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