Name: Macedonian Moussaka ??
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: potatos; minced beef meat; onion; dried parsley; red pepper; black pepper; vegetable spice or salt; olive oil; eggs; cup of yogurt

Although the Greek recipes have the most variations of moussaka, and its origin is probably from Turkey (the Ottoman Empire), I believe that there is only THIS Macedonian moussaka. Delicious, light, creamy, and easy to make. You must make this traditional dish that is a famous family meal in every Macedonian home!

Instructions

0/6 Instructions

Step 1 In a large skillet, heat the oil and add the finely chopped onion. Simmer until soft, then add the meat and simmer for about 10 minutes. Before the end, add the Vegeta or salt (I use Himalayan salt), black pepper, and red pepper. Cook well until the meat is completely cooked and remove the pan from the heat.
Step 2 Peel the potatoes and put them in a pot to boil a little (about 10-15 minutes) and after that cut them into circles (they should be about 4 mm thick). Take a fireproof dishpan, sprinkle it with a little olive oil and arrange the first row of potatoes, sprinkled with dried parsley and salt (Vegeta).
Step 3 Put the meat on the first row of potatoes, then put the second row of potatoes and sprinkle them with parsley and salt.
Step 4 Pour one and a half cups of water into the moussaka, cover with foil and bake at 190 degrees for about 30 minutes.
Step 5 Remove the foil, carefully pour in the water (the potatoes are now partially cooked and soft), then sprinkle the moussaka with a mixture of eggs, yogurt, and salt. Then bake for another 30 minutes at the same temperature, without foil. With this, the potatoes will be nicely baked.
Step 6 Serve with sour cream ball for an even better taste!