Recipes

Ingredients

• 2.2 lb (1 kg) potatoes
• 1.1 lb (500 g) ground meat
• 2 onions
• 1 small celery root
• 5-6 eggs
• 0.8 cups (2 dl) milk
• 2-3 tbsp sour cream
• Oil and water
• Salt, pepper, dry vegetable seasoning (Vegeta)
• A pinch of sweet paprika
• A pinch of granulated sugar

Steps

1. Wash, peel, and finely chop the onions and celery.
2. Pour a little oil into a pan or pot, heat it on the stove, then add the chopped onions and celery to sauté.
3. Add a pinch of sugar and a little baking soda so the onions sauté and soften faster.
4. Add the ground meat to the sautéed onions, then pour in a very small amount of water so the meat blends well and stews.
5. Season the meat mixture with salt, mixed pepper, dry vegetable seasoning, and a little sweet paprika to taste, then stir.
6. Peel the potatoes, wash them, and cut them into thin rounds and slices.
7. Pour a little oil and a very little water into the bottom of the baking pan to cover the bottom.
8. Arrange the first layer of sliced potatoes on the bottom of the pan, filling any gaps with thin potato slices.
9. Spread the prepared sautéed meat and onion mixture evenly over the first layer of potatoes.
10. Arrange the second layer of potatoes over the meat, then lightly salt and sprinkle with a little oil and seasoning.
11. In a deep bowl, beat the eggs, add the milk, sour cream, a little salt, pepper, and dry seasoning.
12. Pour the beaten egg and milk mixture evenly over the prepared moussaka.
13. Place the moussaka in a preheated oven at 200 degrees Celsius and bake for about 45 minutes to an hour until golden brown and a crust forms.
14. Take the moussaka out of the oven, let it cool slightly, cut into pieces, and serve warm with a salad.