The first, Turkish style moussaka is made out of eggplant and minced meat, with tomatoes and onions and it is all mixed up and cooked in oven. It is usually served with cooked rice.
On the other hand, there is the Greek style moussaka which has potatoes instead of eggplant as a main ingredient. Besides, the ingredients are layered rather than mixed up. This way of preparing is common in all Balkan countries with some small regional differences. It is served with bread and sometimes some fresh salad.
I personally prefer the second style, as I like potatoes lot more than eggplants. :) And here is my moussaka recipe...
Ingredients:
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1. Prepare the filling first: chop the onion and grate the carrot.
2. Pour the oil into a pot, add onions and cook over medium heat stirring occasionally until it gets soft. Add carrots and cook for an additional 2 minutes. Then add minced meat and cook stirring occasionally until it loses its pink color. Add salt and pepper to taste. At this point you can add some dried vegetables as well. This will certainly enhance the taste. When it's fully cooked, add parsley and paprika, mix and remove from fire. Note that you should always add paprika just before you remove the pot from heat, as this spice burns very fast when frying and it gets a very unpleasant bitter taste when burned.
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4. Spread the meat filling over the potatoes and cover with the remaining potato slices, arranging them the same way you did the first time. This is how the filling looks like...
7. When the moussaka is done, take the pan out from the oven and pour and spread the egg mixture over the potatoes. Put the pan back into the oven, turn it off and leave the pan inside for an additional 5 minutes so that the eggs can cook.
Let it cool a bit and serve warm with some fresh salad and bread.