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PRODUCTS
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1. Minced meat - 1 kg. 2. Potatoes - 1,5 kg. 3. Dry onion - 1 head 4. Ground red pepper - 2 teaspoons 5. Tomatoes (fresh or canned) - 4 pcs 6. Ground black pepper - 1 teaspoon 7. Savory - 2 tablespoons 8. Cow butter - 1/2 packet 9. White flour - 2 tablespoons 10. Fresh pasteurized milk - 600 ml. 11. Eggs - 2 eggs 12. Yellow cheese - 100 grams 13. Sunflower oil - 10 tablespoons 14. Salt to taste |
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METHOD OF PREPARATION
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Cut the onion finely and stew in half of the oil until it softens. Add the ground red pepper and ground tomatoes. Stew for about 10 minutes and add the minced meat. Stir well to make crumbs and fry until the liquid evaporates. Cut the potatoes into cubes, mix with the remaining oil and bake for 10 - 15 minutes in an oven preheated to 200°C. Then add salt, if desired season with savory and arrange in an oiled baking tray, alternating a row of potatoes, a row of minced meat, a row of potatoes, etc. The dish is flooded with water (about 700 ml). and baked in a hot oven for 40 minutes. Meanwhile prepare the topping as the butter should be melted, put the flour and fry for 1-2 minutes. Add the fresh milk gradually with vigorous stirring to avoid lumps. Once the sauce has thickened it is removed from the fire, but the stirring continues until it cools. Add two well-beaten eggs, add salt and optionally put the grated yellow cheese. Put on top the musaka and returned it to the oven for 15-20 min. until becomes golden brown. |
