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Musaka with potatoes in romanian
The classic musaka is a dish of eggplant and young lamb baked in layers. There is a traditional Greek, Bulgarian, Moldavian musaka. The recipe in different countries changes, depending on the type and amount of vegetables. For example, a delicious and satisfying dish of minced meat, which is prepared in the Danube countries - musaka with potatoes.
meat (lamb or veal) 500 g, potatoes - 500 g, onions - 100-200 g, tomatoes - 300 g, eggs - 2 pcs., flour - 2 tbsp. spoons, milk - 1 cup, fat - 0.5 cups, parsley greens to taste, pepper to taste, salt to taste
Pass the meat through a meat grinder. In half the fat, put out finely chopped onions over a medium heat. Once the onions are tender, add the ground meat and fry until the juice evaporates from the meat. Add finely chopped tomatoes (you can remove the skin from the tomatoes, lowering them for this for a couple of minutes in boiling water). Fry everything slightly. Salt, sprinkle with finely chopped parsley and ground black pepper. Peel the potatoes, cut into thin slices, fry in a small amount of fat. Layer potatoes and meat with vegetables in layers (the top layer is potatoes). Bake the musaka in the oven until it browns. In the remaining fat, fry the flour, dilute it with milk, stirring the sauce until smooth. Drive in the eggs, salt well again. Musaka with potatoes is poured with the resulting mixture. The dish should then be placed back in the hot oven and cooked until ruddy.
