Musaka

 



Ingredients 5 people

    2 heads of onion (finely chopped)
    1/2 cup of olive oil
    600g of ground meat (optional)
    1 tassel of red milled peppers
    1/2 turnip vegeta and more for potato harvesting
    1 crushed pepper
    10-13 pieces of baking potatoes (peeled and cut into thin rings)
    3-4 pieces of eggs
    3-5 cups of milk
    1/2 garlic powder cartridge
    salt in your taste

 Preparation

    1.
    Turn on the oven to 400F. In a deeper pan on olive oil, onion grows 5-8 minutes. Add minced meat and cook for about 10 minutes to get the flesh gray. Add vegetation, garlic powder, pepper and ground pepper, all well mash and turn off.
    2.
    Cut the potatoes with vegetation according to your taste and order a portion of the potatoes in a greased deeper carpet to cover the bottom well (I usually cut two potatoes on the bottom).3.Pour the sauce with ground meat over the potatoes and spread it evenly. Cover with the rest of the potatoes so that the meat can not be seen, I touch the potato to look a bit like "the scrambled fish".
     4.
    Pour the eggs of the eggs, add milk and pour everywhere over the potatoes. Watch that your milk and milk fluid is slightly more than half, not all muscles need to swim in milk. So I suggest when you're ready to use a glass bowl if you have, so you can see it best.
    5.
    Cover well with foil and bake at least 45 min. Remove the foil and bake for another 10-15 minutes, as long as the potato is thoroughly browned. When the potato gets a fine yellow color, remove the musaka from the oven, cool down a little and serve it.ServingAlong with the musaka, there is always a good green salad and a red wine, pleasant!