Bulgarian moussaka
2 servings
60 minutes
The recipe is taken from the book "Bon Appetit" by Günger Linde and Heinz Knobloch.
1
Sauté finely chopped onion in 50 grams of butter, then add tomato paste and fry, stirring, for about another minute.
- Onion: 50 g
- Butter: 100 g
- Tomato paste: 20 g
2
Add chopped meat and fry for 15-20 minutes, then add chopped tomatoes (canned ones can be used) and diced potatoes. Fry until the potatoes are soft. Season with salt and pepper to taste.
- Meat: 200 g
- Tomatoes: 100 g
- Potato: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
Transfer the contents of the pan to a flat ovenproof dish, pour in half a glass of water, and place it in an oven preheated to 180 degrees. Bake until the water evaporates.
4
At this time, mix the eggs with milk, flour, and the remaining softened butter until smooth. Pour this sauce over the contents of the baking dish in the oven, spreading it evenly. Bake until a golden crust forms.
- Chicken egg: 2 pieces
- Milk: 250 ml
- Wheat flour: 50 g
- Butter: 100 g
