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Musaca taraneasca

Musaca taraneasca



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  • 300 GR CASCAVAL
  • 6 SUITABLE POTATOES
  • 300 GR KAIZER
  • 300 ML MILK
  • 300 COW TELEM
  • 3 SEMI-SMOKED SAUSAGES
  • 4 EGGS
  • 50 GR OF BUTTER
  • 1 LEG.MARAR VERDE

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Peasant moss:

Boil a few potatoes in their skins, then clean and cut the slices. butter, then put a row of potatoes, put some of the above composition, add the kaizer and sausages, and repeat the operation once more. At the end, put the milk and put it in the oven for about 35 minutes. When it is almost ready. put the remaining cheese and leave for another 5 minutes. Serve hot with a glass of cold white wine.


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Mashed potatoes with mashed potatoes - a quick meal!

Potato with mashed potatoes is very good looking, rosy, fine and delicious!

INGREDIENT:

-500-600 g of minced meat (pork + chicken)

-50 ml of cream for cooking

-100 g of 20% fermented cream

- granulated garlic - to taste

-salt, ground black pepper - to taste.

METHOD OF PREPARATION:

1. Peel and wash the potatoes. Cut them into pieces and put them in a saucepan. Cover with water and simmer for about 20 minutes, until softened. About halfway through the cooking time, salt them to taste.

2. Meanwhile, clean and cut the onion into cubes. Fry it in a small amount of hot oil until lightly browned.

3.Put the minced meat in a deep bowl. Season with salt, ground black pepper and knead well with your hands. Add it to the pan with the fried onion and cook until it is semi-cooked (for about 3 minutes, stirring frequently).

4. Drain the water from the pan with the boiled potatoes. If they are watery, you can dry them a little, heating them over low heat.

5. Grind the boiled potatoes with the mashed pot. During this process add the soft butter, the heated sweet cream, the granulated garlic and the nutmeg.

6.After the mashed potatoes become homogeneous and cool a little, gradually add (one by one) the eggs in it and mix well, using a fork.

P.S. If you have noticed that the mashed potatoes have lumps, you can pass it through a strainer to homogenize it.

7.Put the cheese through the large grater.

8. Assemble the musacaua. We prepared it in a round tray with a diameter of 20 cm. I lined the bottom of the tray with baking paper, and greased its walls well with butter and sprinkled them with breadcrumbs.

9. Spread half of the mashed potatoes evenly on the bottom of the tray. If you want, you can add 2/3 of the puree to the first layer, making it thicker.

10.Prepare the potato layer with a thin layer of grated cheese.

11. Spread the whole meat composition evenly over the first layers. Sprinkle with a little grated cheese.

12. The last layer will be the remaining mashed potatoes.

13.Mix the remaining cheese with the fermented cream. Grease the surface of the muscat with the resulting composition.

14. Bake the moussaka for 30-35 minutes, until it is nicely browned, in the preheated oven up to 200 ° C.

15. Let it cool for 5-7 minutes in the pan. Then separate it from its walls with a thin knife. Take it out of the pan. Portion and serve.


Potato bite with pork

Finely chop the garlic and fry in two tablespoons of oil.

Finely chop the onion and add it over the garlic.

Fry together until the onion is well softened.

and allow to change color, stirring occasionally.

Then add the peeled tomatoes given to the blender

and simmer until the juice is well reduced.

Finely chop the greens and add to the composition at the end.

Stir and remove from the heat, allowing to cool.

When the composition has cooled, add the eggs and mix well.

Boil potatoes in half, ie about 10 minutes, cut into slices of equal thickness.

In a heat-resistant dish greased with a little oil, arrange a layer of potatoes,

then put half of the meat composition

and sprinkle with grated mozzarella.

Continue with another layer of potato slices,

the rest of the meat composition,

slices of tomatoes placed on the entire surface

and slices of mozzarella on top of the tomatoes.

Put the dish in the preheated oven at 200 degrees and leave for about an hour, until it browns nicely.


We wash the eggplants, cut them lengthwise into quarters and further into 3-4 cm long cubes. Let the eggplant cut into a bowl with water and salt for 20-30 minutes to remove the bitter juice present in the eggplant. Another reason why they are kept in salted water is the fact that eggplants absorb a lot of fat when preparing and salt has the role of stopping this process.

Cut the eggplants and leave them in salted water for 20-30 minutes

Meanwhile, clean and cut the julienned onion and put it to harden with a teaspoon of mustard seeds. We also clean the garlic cloves, slice them and add them over the onion.

When the onion has become transparent, add the minced meat. The Turks prepare moussaka only with mutton or beef. We can use any kind of meat with the specification that if we use only minced pork it will leave more fat. It is preferable to use minced beef-pork mixture.

Add the minced meat over the hardened onions

The minced meat added over the hardened onion will leave some juice and therefore let it simmer for a few minutes, stirring and being careful not to get caught. Peel four ripe tomatoes and cut them into cubes. To peel them quickly, scrape with a knife blade, the unsharpened part, the entire surface of the tomato, after which the peel is taken very easily.

Add the diced tomatoes over the minced meat

Add the diced tomatoes to the meat and simmer to reduce the juice. We do the same with two capsicums, except that we cut the peppers into slightly larger pieces. Add a pinch of pepper and a powder of sweet paprika.

Add the chopped capsicum

Remove the eggplant from the salted water and press them on a chopper to drain. Put the drained eggplant in a saucepan or in a Roman bowl.

We put the drained eggplants in a Roman bowl

Add the minced meat and hardened vegetables evenly over them.

Add the meat and hardened vegetables evenly over the eggplant

Finely chop the green parsley and sprinkle evenly in the bowl.

Sprinkle with chopped parsley

I cut the third capsicum and added it over the composition. I did this because this pepper will brown nicely in the oven and differs, in preparation, in the taste of the hardened pepper together with the onion. Slice two tomatoes and cover the moussaka.

Bake for 30 minutes and let it cool and brown the tomatoes.

Let it brown in the oven

Serve hot with yogurt or rice as the Turks prefer. Interesting variants are also pickled cabbage or mashed potatoes.


Potato bite with minced meat and tomato sauce simple recipe

Potato bite with minced meat and tomato sauce simple recipe. A classic, simple and tasty food. How to make Romanian potato mousse? With a layer of white sauce (bechamel) and grated cheese, au gratin in the oven. This moussaka is made according to my mother's recipe and is very tasty. It has a minced meat sauce with onion and garlic and a creamy start of white sauce.

Musacaua has Arab origins and arrived in the Balkans on the Greek chain. Traditionally, this mousse with potatoes is prepared with lamb or beef, but variants with pork or poultry are also common. I used a mixture of beef and pork. A potato bite involves layers of potato slices (I boiled them in their skins, but some recipes mention raw and short-fried potatoes in hot oil) alternating with layers of minced meat fried with onions and spices.

Here you see the authentic recipe for moussaka with potatoes, eggplant and meat & # 8211 see here.

Both variants of moussaka have a top layer consisting of white sauce (bechamel). In some cases they can be sprinkled with grated cheese which is au gratin very well in the oven.

I recently made a kind of pan-fried moussaka (without oven) with minced meat, potatoes and a lot of tasty sauce & # 8211 see here.

From the quantities below it results approx. 4-6 servings of mashed potatoes with minced meat and tomato sauce. You can also use leftover cold steaks that you chop & # 8211 a good idea for recycle.


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(5 points / total votes: 57)

Delyrics 8 years ago - 7 May 2009 14:10

I made this recipe last night and it turned out absolutely delicious. My husband called to tell me he ate his lunch around 11 o'clock.

I had a little oily bitterness, but next time I will fry the eggplant on the grill without oil, and I will make the meat sauce lower.

But the taste is a delight. Thanks!

Ioana 8 years ago - 7 May 2009 20:43

in addition to baking the eggplant on the grill, you can also reduce the fat by draining the meat of all the fat that leaves it and only then add the tomatoes.

nicoleta 8 years ago - 3 June 2009 09:13

I had a hard time..I'm delighted ..and with the red wine it's luxurious..I have no words.

ramisimion 8 years ago - 4 October 2009 17:03

I made musaca yesterday, I worked a lot on it but it was delicious. I grilled the eggplant, I boiled the potatoes, my husband has problems eating fat and so I made it lighter. we really liked it, we served it with baked peppers put for. Winter. today I took my mother, she told me to send you congratulations and that you are doing a wonderful job, she also started to enter your site, she really likes it. thanks for this moussaka recipe!

Ioana 8 years ago - 5 October 2009 10:29

with pleasure rami and greetings to your mother, welcome to the site

Luciana 8 years ago - October 21, 2009 12:16 PM

That's how I made this bite, only I didn't put bechamel sauce, because I didn't think that such a sauce would go with red meat.
My husband really appreciates heavy meat and cheese dishes, although I like the taste, I don't tolerate them.
I'm going to try it today too for dinner, I've had bechamel sauce since yesterday, I made it for some gnocchi.
I wonder, wouldn't a bite work with chickens? In that case, I could eat too

Luciana 8 years ago - 25 October 2009 13:07

I did it today for lunch. very good, and really went great with a Chilean wine, crazy.
Thank you very much for the recipe, I followed it exactly, only I added a lot of parsley and basil between the rows, so I ate half of the tray with the child and the rest of the husband, along with a tomato salad.
And. I didn't find it difficult, maybe because of the wine.

mirela 8 years ago - 20 November 2009 16:04

nic 7 years ago - 20 April 2010 15:43

Never put cheese in the sauce

Ioana 7 years ago - April 20, 2010 15:55

yep, there are kephalotiri, but I have little chance of finding it in our country.

iulia_ika 7 years ago - 21 May 2010 11:58

Hi, I want to make musaca today too and I saw that you wrote in the recipe that you could make eggplant on the grill and I was wondering if you can't use grilled potato slices, or change the final taste? I also read lasagna recipe posted today, I'll schedule it one day, super recipes!

Ioana 7 years ago - May 21, 2010 13:11

you can also grill potatoes to reduce fat or you can bake both (potatoes and eggplant) in the oven to make things work faster

iulia_ika 7 years ago - 21 May 2010 13:43

thanks for the instructions I start working!

iulia_ika 7 years ago - 21 May 2010 20:07

I just finished eating, it turned out great! It was appreciated

jasmin 7 years ago - 14 October 2010 12:41

Hello Ioana, congratulations for the delicious recipes. I have been living in Greece for 5 years. in the Greek musacaua a row of pumpkins is added. and in the bechamel sauce add eggs and a little baking powder. I prepared a lot of recipes according to your site. congratulations again. and keep it up

felix 6 years ago - 19 February 2011 19:58


can be made with mashed potatoes

elena 6 years ago - 12 December 2011 09:42

I make it simple, with a layer of raw potato slices, a layer of minced beef still raw and seasoned with vegeta and pepper and then another layer of raw potatoes over which I put white pepper. fill with water up to half and put the tray in the oven. when it's almost ready, I put cherry tomatoes and basil on top. let it boil for a while, then remove the aluminum foil, reduce all the water and make it crispy. serve hot with sweet cream.

bom 5 years ago - 15 March 2012 12:51

Does Bechamel sauce put over both layers of meat, or just over the last one?

Ioana 5 years ago - March 15, 2012 12:54 PM

Miky 5 years ago - 16 March 2012 11:34

Dear Ioana, I also made musaca last night, but only from potatoes and meat and I improvised a bit on bechamel sauce, because I can never refrain from experimenting. After I made the creamy sauce, I took it off the heat and added two eggs in a row, mixing well like mayonnaise, after which I incorporated the grated cheese, put it over the moussaka and put it in the oven. A madness came out, thank you for inspiring me and please forgive me for never respecting your recipes from a to z, but that's how I like to play with ingredients. I kiss you and increase my cooking

Ioana 5 years ago - 16 March 2012 11:44

to know that you hit it, it is even practiced by the Greeks to add egg to the bechamel sauce to make it more "tzeapan" after baking.

Miky 5 years ago - 16 March 2012 11:49

He he he e clar am instinct. I always suffer like that. every time I think I've discovered America, I find out I'm not the first)) at least I do the right thing and I don't set fire to the kitchen: D

Laurentiu Aurel Mirica 5 years ago - 17 March 2012 12:35

I make the same moussaka, but without the sauce. I beat the eggs on top. As long as the man lives, he learns.

I go 5 years ago - September 7, 2012 00:15

IOANA, PLEASE DON'T USE YOUR DAUGHTER'S AVATAR ANYMORE. YOU HAVE NO WAY TO LOOK LIKE THAT AND KNOW SO MUCH ABOUT MAQNMCARURI. IT'S HAIRED. EITHER YOU LOOK LIKE MOTHER OR LIKE. GRANDMOTHER .BUT IN NO EVENT SO HERE .LET'S LEAVE IT.FOR THANK YOU FOR THE RECIPE ..BUT I KNEW IT TOO.

alina 5 years ago - 19 September 2012 17:35

Hi, are the potatoes fried cut into rounds until they are well done (just like the french fries) or up to half and the rest is cooked in the oven?

Ioana 5 years ago - 19 September 2012 17:48

fry them until they are edible.

georgiana 4 years ago - 10 March 2013 10:02

I cooked the nutmeg last night, it turned out quite tasty, but the beautiful slices were not cut, I also had guests at the nutmeg, what a shame I was. And I baked the winds, but did they have to be peeled?

Ioana 4 years ago - 10 March 2013 11:29

First of all, the moussaka will not be cut into beautiful slices unless you let it cool down a bit. It is not mandatory to peel the eggplant, but when slicing you need a good knife to cut the beautiful peel, not to pull it and destroy the slices.

georgia 4 years ago - 10 March 2013 16:38

YEP. Thanks for the answer. I left the musacaua to cool. And I, who thought I was lucky, the musacaua rolled on the plate. ha ha ha it was only in my mind that I was lucky. uff how good .I only cook according to your networks and I never gave gresh.GRATTUERA master chef .Puss och Kram

sonia 4 years ago - 26 October 2013 17:39

Hi ioana congratulations for this recipe I prepared today for lunch and in my turn the whole family congratulated me thank you for that! We have been living in Spain for many years and not only strawberries are eaten here ha ha ha

Flowers 3 years ago - 10 August 2014 02:16

Good evening!! I made this recipe. But I have a question. It can be heated in the oven the next day. Thanks

Ioana 3 years ago - 10 August 2014 08:07

nicodin 3 years ago - 31 October 2014 10:22

FFFFF tasty! an encore was requested at the first portion)))
thanks for the recipe

Roxana solomon 2 years ago - 1 August 2015 20:02

Hi, I need some advice. I want to prepare lasagna and moussaka and then freeze them uncooked. Can I use the same bolognese and bechamel sauce for both? Do you have any advice to keep in mind when freezing them? Do you think it changes their taste a lot? I want to keep them in the freezer for a few days. Thank you very much.

Ioana 2 years ago - 17 August 2015 09:54

Of course you can use the same meat sauce and bechamel sauce on both. they can be frozen before baking and the taste will not change much. just wrap them tightly in a thick plastic bag that comes in contact with the top layer and it would be good to thaw them (in the fridge) before baking.


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