Meat & potato moussaka Meat definition: Meat is flesh taken from a dead animal that people cook and eat. Idioms for meat. piece of meat, Slang. Meat, the flesh or other edible parts of animals (usually domesticated cattle, swine, and sheep) used Meat is valued as a complete protein food containing all the amino acids necessary for the human body.

Ingredients of Meat & potato moussaka

  1. Prepare 1 kg of minced meat, such as beef or pork.
  2. Prepare 1 kg of organic potatoes.
  3. Prepare 1 of large or 2 small onions and/or shallots.
  4. It's 2-3 of garlic cloves.
  5. Prepare 2 tbs of chopped or dried parsley.
  6. Prepare 1 tsp of oregano or mint.
  7. Prepare 1 tsp of chilli or chilli flakes (to taste).
  8. It's of Salt and pepper.
  9. It's 4-5 of eggs.
  10. Prepare 2 of soup spoons of sour cream or yoghurt.
  11. Prepare of Olive oil.
  12. You need 2-3 tbs of greated Parmesan cheese (optional).

Meat & potato moussaka instructions

  1. Finely chop onions and garlic and fry in olive oil until onion is translucent. Add spices and stir fry for another 2-3 minutes.
  2. Add minced meat and cook until well done. Taste and adjust spices to own taste. Once done, mix in 2 eggs into the mixture - it helps with holding the meat together..
  3. Cut potatoes in thin circles. Lay the potatoes on a greased pan, making sure the pan’s bottom is well covered..
  4. Add a layer of meat, followed by another 1-2 layers of potatoes, until the meat is used up. Finish with a layer of potatoes on top..
  5. In a cup, mix sour cream/yoghurt with 2-3 eggs until liquid..
  6. Pour the mixture over the potatoes, making sure it seeps through the cracks. If using Parmesan cheese, sprinkle it on top (or you can mix it into the mixture).
  7. Bake covered With aluminium foil at 220C for 30-35 minutes, until potatoes are soft (it will depend on thickness of potatoes)..
  8. Remove aluminium foil and bake until the top turns golden..
  9. Serve hot, with a side of greens. It’s also quite tasty the next day, with of without reheating..

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