For lunch, I prepare moussaka according to an old recipe that has been passed down for several generations in my family.
This dish is not complicated at all and anyone can prepare it in their house in a very short time. All you need is 500g of minced pork, about 1kg of white potatoes, 2 eggs and 100ml of milk and 2 onions.
I peeled the potatoes and soaked them in water for an hour, after that I spilled that water and cut the potatoes into rings. I peeled the onion and put it in a bowl with milk. Luka stood in the milk for half an hour.
I took out the onion, cut it into small pieces and put it to fry, then I added minced pork, and I fried it until the meat got a white-gray color.
I divided the cut prompire into two groups. I arranged the first group of potatoes in a pan, then I wrote salt and pepper, and over that I poured meat with onions that I fried. I also added salt and pepper to the meat. In the end, I lined up another group of potatoes over the meat. Of course, I also salted that order and poured pepper (add salt and pepper as you wish).
When I lined up a row of potatoes, then a row of meat and again a row of potatoes. I added water to that therapy, I don't know the exact amount of water. But I know that the water must be level with the back row of potatoes and that the potatoes must not be under water.
I put it in the oven at 180C, occasionally checking if the back row of potatoes is soft or not. When the potatoes are soft, it is a sign that you need to take out the bowl with the moussaka and pour two scrambled eggs over the moussaka with the milk where the onion stood. When you mix and whisk the eggs and milk, pour the mixture over the moussaka. Then return to the oven to bake until you see large spots appear on the upper potatoes, which means that the potatoes are baked enough but still soft. Take out the moussaka, wait for it to cool down and enjoy the beautiful traditional taste of moussaka ...
