Moussaka with pumpkin
2 servings
90 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Cut the beef into small cubes, fry in oil, add water to cover the meat, cover the pot with a lid and simmer until cooked.
- Beef: 125 g
- Clarified butter (ghee): 20 g
2
Sort, rinse, and boil the rice until half-cooked.
- Rice: 12 g
3
Finely chop the onion and sauté in oil.
- Onion: 25 g
- Clarified butter (ghee): 20 g
4
Peel the pumpkin from the skin and seeds, slice it thinly, and fry.
- Pumpkin: 250 g
5
Mix the prepared meat with partially boiled rice, fried onions, and sprinkle with salt and pepper.
- Beef: 125 g
- Rice: 12 g
- Onion: 25 g
- Salt: to taste
- Ground black pepper: to taste
6
In a greased pan, place a layer of fried pumpkin, then a layer of meat mixed with onion and rice, cover with a layer of pumpkin, arrange halved tomatoes on top, pour in some broth and bake the moussaka in the oven until ready.
- Pumpkin: 250 g
- Beef: 125 g
- Onion: 25 g
- Rice: 12 g
- Tomatoes: 50 g
- Clarified butter (ghee): 20 g
7
Garnish with chopped parsley.
- Parsley: to taste
8
Serve the moussaka in the same pan.
