Sunday, September 12, 2010

Musaka / Мусака

Traditionally Bulgarian moussaka is made whit potatoes and minced meat (the most popular one). Onion, carrots, garlic, herbs, and tomatoes are added as well. Top layer is made from yogurt, eggs and flour or béchamel sauce whit eggs. Also are known moussaka with added mushrooms, musaka whit zucchini, which doesn’t include meat, and eggplant’s moussaka.

Moussaka

400 grams Minced meat pork or ground mix (60% pork and 40% veal meat)
4 large potatoes
1 carrot
Onion
2 garlic cloves
3-4 tomatoes (depends on size)
2 tbsp Paprika
3 tbsp Winter savoury (if you don’t have it substitute whit oregano and thyme)
Black pepper and salt
60 mL Sunflower oil



For you I have chosen to show two of the variations whit photos, but the proportions below are for one full topping.

For the top layer (first variation):

http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391603887457058

300 grams yogurt
4 eggs
2 tbsp flour
salt and black pepper

Second variation:

http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391534909177266

400 mL milk
3 eggs
50 grams butter
3 tbsp flour
salt and black pepper


Preparation:

Garlic onions and carrots are braised in oil.
http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391309098730258
Potatoes are added as well…
http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391329525214098
After couple minutes is time for the meat and averting is stir well.
http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391356630889298


http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391381310183042

The mixture is spiced and puréed tomatoes are already added.

http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391408475335378

http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391435182925810

The hole mixture is placed on baking tray.
http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391470927975858

Water is added just to cover a bit, than it is baked -230C about 20 min or until it’s done.
http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391696951258274

Here I’ve got béchamel and eggs toping. http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391663751241298

And the most lighter one whit yogurt and eggs. http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391634514760322

I made both of them just to show you the final result: left: béchamel and eggs / right: yogurt, flour, and eggs
http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391716076180658
http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391747715503394

The composed dish is baked until the top layer is browned. Moussaka is usually served lukewarm. It helps to keep its shape.

http://picasaweb.google.ca/margatyna/HowToMakeIt#5511391823441852210

2 comments:

  1. Hi, Kristi!:)))))))))) Do you realize, you are my furst gest! Welcome!

    ReplyDelete

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