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This kind of crane, musaca, is native to the Middle East and the Balkans. In Arabic, the word "musaqqa" means cool. The original recipe consisted of mutton mixed with eggplant. In the Turkish version, eggplants are cut and mixed with mutton. Serve with a rice pilaf. In the Greek version (the one we adopted) we put layers of fried eggplant and minced mutton. The recipe has changed over time and today I offer you a bite of french fries.

ingredients

  • 500 g minced meat mixture (pork with beef)
  • 4-5 suitable potatoes
  • 50 g grated cheese
  • 2 eggs
  • 2-3 tablespoons of sour cream
  • 1 red bell pepper
  • 1 large onion
  • 1 large tomato
  • 2-3 tablespoons tomato paste dissolved in 3 tablespoons cold water (or 150 ml tomato juice)
  • 100 ml of sunflower oil
  • ½ teaspoon salt
  • ½ teaspoon the secret of vegetable taste
  • freshly ground pepper
  • ½ teaspoon basil
  • a little grated ginger
  • green parsley (preferably)

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato mousse:

Procedure

Peel the potatoes, wash with cold water and cut into slices. Wipe off with water and fry in 50-60 ml of oil. Remove on a paper napkin to absorb the oil.
Peel an onion and chop finely. Cook in 2-3 tablespoons of oil and then add the minced meat. Stir continuously in the composition so that it does not stick. Add salt, the secret of taste, dried basil and a little tomato juice. Bring the meat to a boil, add the sliced ​​pepper and freshly grated ginger. Allow the meat to boil until all the water is reduced. Then proceed as follows: in a heat-resistant dish place a row of slices of french fries, then put a row of meat and a row of potatoes, until the composition is finished and the last row is potatoes. Add the tomato paste dissolved in water or tomato juice, cut a tomato and place on top. Place the dish in the oven for about 35-40 minutes. Beat the two eggs with sour cream and pour over the bite. Add the grated cheese and bake for another 5 minutes for the gratin.
Sprinkle with green parsley and serve with tomato salad.


Potato bite with soy

Soy is very good for fasting, because it has the same protein intake as meat. Here's how to make a potato and soy bite according to a simple recipe.

1. Boil the soybeans in water and leave for 30 minutes. Then let it drain.

2. In another bowl, boil the potatoes for 15 minutes.

3. In 2 tablespoons of hot oil, harden the finely chopped onion and soy. Match the taste of salt and pepper and add the rice. Pour 100 ml of water and bring to the boil until the water has evaporated.

4. In a baking dish put a tablespoon of oil and place layers of potatoes and a mixture of rice, onion, soy. Place the tray in the oven for 15 minutes. It is brought to the table with pickles.

3 / 5 - 3 Review (s)

Potato mousse with turkey

I also made mashed potatoes, but with ground pork. In the meat composition I put 2 eggs to bind, and I boiled the potatoes in their skins before because I was afraid they would come out raw. made a sauce from 50g butter, 200g sour cream and 150g cheese and then I put it in the oven for 30 minutes. It turned out great. By mistake, I deleted the picture with the final preparation: (: ((

Manolovici Eugen (Chef de cuisine), July 1, 2010

Happy with your children (your child) !, with such a resourceful mother in the kitchen, they are privileged.

Manolovici Eugen (Chef de cuisine), June 30, 2010

I'll steal it from you. - It's about your recipe -, do you mind ?.

valentina ionita (Chef de cuisine), June 30, 2010

It comes out very tasty with poultry meat in general ... and in addition, the one prepared by you looks very good.


How to make the best mashed potatoes. The steps of a perfect recipe: how long to keep in the oven and why not put raw potatoes

Pretentious, but especially tasty, the mashed potato takes a long time for the housewife to prepare. However, the delicious food is not missing from the Romanian tables. We find the steps of the perfect recipe in the late gastronome Radu Anton Roman, in the work "Romanian dishes, wines and customs".

Here is how Radu Anton Roman describes this preparation in his book: Always different from the Turkish-Greek one in meat, fat, cream, herbs, appearance (in Greek it is much drier, in Turks it is much more liquid) this moussaka, from the simple it was in the Balkans, it became a complicated cooking, with even variations, which corresponds perfectly to our cuisine and nature, made of contradictory and useless mixtures and a quiet and dangerous cooking-boiling.


Ingredient:

1, 5 kg of potatoes
500 g of veal
300 g pork
2 eggs
1 glass of fragrant white wine
1 glass of cream
200 g of lamb
2 onions
3 large ripe tomatoes
1 carrot
1 cup of meat soup
2 tablespoons breadcrumbs
1 tablespoon sugar
salt, pepper, thyme
1 glass of tomato broth
1 glass of lard (oil, butter)

Method of preparation:

• Peel the potatoes, cut into round and appropriately thick slices, fry a little on both sides in lard (to peel and become flavorful)
• Grate the carrot, mix with the meat
• Chop the onion and add it to the fat
• When browned, add the meat to fry a little
• Simmer with hot water and let it simmer for half an hour.
• Remove the meat when it cools
• Grease a pan with fat, cover with breadcrumbs, place a layer of potato slices
• Chilled meat is mixed with egg, cream, salt-pepper-thyme
• Build a layer of meat over a layer of potatoes, slowly and carefully
• The last layer should be potatoes
• Cut the tomatoes into thick slices and place a juicy lid over the moussaka
• Pour the soup and wine into which the sugar is dissolved
• Put the moussaka in the oven over low heat, for at least half an hour, to boil the juices, to reduce it so that there is only a finger left and then it's ready, it's good!


The journalist, in love with the kitchen

In his 57 years of life, Radu Anton Roman, journalist, writer, TV director, hunter and sport fisherman, published poems, travel notes, novels and essays, being involved in several television projects and publications, dedicating himself since 1997 and the gastronomic field.
In 1998, Radu Anton Roman published one of the most important recent works of Romanian gastronomy "Romanian dishes, wines and customs" (Paideia Publishing House).


Potato bite

Musacaua comes to us from the Arabs, but on the Turkish chain. In all the countries that were under Ottoman rule we find this dish in different variants. With eggplant, Turkish and Greek, with potatoes for Macedonians, Bulgarians, Bosnians and Romanians. With the exception of the Turks, the other peoples prepare it in the form of three layers (potatoes / eggplant, minced meat, potatoes / eggplant), usually covered with a Béchamel sauce. Here is a homemade version of musaca (the recipe is for 2-3 servings), with a sauce prepared without flour.

What do you need?

  • 4 - 6 suitable potatoes, boiled in shell
  • 100 g boneless chicken breast
  • 2 lower legs of chicken, previously cooked or fried (I recovered them from a leftover chicken cacciatore), from which you take only the meat (without skin, tendons, cartilage and bone)
  • 100 g smoked pork breast
  • a bunch of green onions
  • a bunch of green parsley
  • ½ canned (200 g) peeled tomatoes in its own juice
  • 2 raw eggs
  • 100 g cooking cream (minimum 15% fat)
  • 100 g hard cheese (Solomonescu curd, smoked or not, is very good) given on a large grater
  • a tablespoon of olive oil
  • 50 g butter
  • salt and pepper to taste.

/>How do you proceed?

  • Chop the chicken breast and thighs, as well as the pork breast. For speed they can also be given by the robot, but the goodness of the texture of the meat is lost and it's a shame.
  • Heat the oil in a non-stick pan and simmer the chicken breast for 1 minute, until the meat is white.
  • Add the pork breast and cook for another minute
  • Add the chicken pulp, cook for another minute
  • Add the green onions cut into very small slices. Keep a few green washers for decoration
  • Cook for another 1-2 minutes, stirring constantly, season with salt and pepper
  • Add the canned tomatoes (without juice), mix and let the liquid in the composition drop for 2-3 minutes.
  • Put the whole composition in a bowl and after it cools down, add 1 egg and the chopped parsley, mix the whole mixture well (best by hand - using a glove, obviously!)
  • Grease a heat-resistant dish with butter (ceramic or Jena or Pyrex glass) and place a layer of potatoes cut into thin slices (3-4 mm) on the bottom of the bowl.
  • Pour the meat mixture over the potatoes and spread evenly
  • Place another layer of potato slices on top
  • Beat the other egg well with salt and pepper, add salt and pepper, add the cream, half the cheese and the tomato juice you kept.
  • Pour the mixture evenly over the top layer of potato slices
  • Sprinkle the remaining grated cheese and a few rings of green onions on top
  • Put the pot in the preheated gas oven at 200 - 220 ° C, about 30 - 40 minutes
  • Add another 3-5 minutes of flame from the oven vault, for a beautiful golden crust.

Serve hot with sour cream if your tests allow. If you also want a glass of wine, I recommend an Italian Riesling, sec.

Have fun and see you healthy again!


1. Peel the potatoes, cut them into round and appropriately thin slices and brown them on both sides in hot oil.

2. Finely chop the onion and put it to harden in 3-4 tablespoons of oil, in a larger pan. When the onion has hardened, add the chopped garlic cloves and diced bell peppers. If we prefer more vegetables, we can grate the carrot in the composition. Achew and temper them for another 1 minute, after which we put the minced meat to fry a little and change its color. Add a pinch of salt, add two bay leaves and a little dried thyme (enough to give a faint aroma that you feel in the back). After 3-4 minutes, extinguish with a glass of soup or lukewarm water and at the same time add the tomato juice or broth. Let it simmer for 20 minutes so that the meat remains juicy. At the end, when we turn off the heat, chop the parsley, add a freshly ground pepper powder and mix. (we remove the two bay leaves because they did their job). If you prefer other spices, do as you please. We do not let all the water from the mince evaporate, but we leave it more juicy. The juice in which it boiled slowly, the meat and the hardening, will pass through all the layers and will flavor the whole work.

3. Grease the bowl or pan with butter or oil and arrange the first layer of potatoes (arrange the potatoes as compactly as possible). Put an even layer of minced meat over the potatoes. Next, a layer of potatoes and another layer of meat. The last layer will be potatoes.

4. Place the juicy, sliced ​​tomatoes on top of the last potatoes. Pour a cup of meat soup if it is, otherwise put lukewarm water mixed, possibly with a little broth, tomato paste, tomato juice. Beat the eggs and mix them with the cream. We put them evenly on the entire surface of the potatoes. I tried something else, respectively I mixed the yolks with the cream, I beat the egg whites well and then I incorporated them. I wanted to get a fluffy layer of egg and cream on the surface of the muzzle. It was OK. You can also put bechamel sauce on top (butter, milk, flour) but I preferred to avoid flour.

5. Bake for 30-40 minutes, over low heat to simmer. In the end, when the moussaka is ready in the bowl, there is still an idea of ​​juice.

The Greeks used to make dried moussaka while the Turks, on the other hand, have very juicy eggplant moussaka. In our country, to my knowledge, musacaua is between the two variants, suitable. That's how I prefer it, a little more juicy but not dry, drowning.


  • 700 g minced meat (pork, beef, mix, poultry….)
  • 1.4 kg of potatoes
  • 2 onions
  • 5-6 tablespoons oil
  • 3-4 cloves of garlic
  • 300 ml tomato juice
  • 1 teaspoon of paprika
  • pepper, thyme
  • 1 teaspoon salt
  • 3 eggs
  • parsley

We peel the potatoes and cut them as thin as we can (I used a grater).

Chop the onion and garlic and fry them in oil for 2-3 minutes, then add the thyme, pepper, paprika, salt and 200 ml of tomato juice. Mix and add the meat and leave for another 6-7 minutes.
Grease a heat-resistant tray with oil and start laying the layers.

The first layer is of potatoes over which we put a pinch of salt, then meat, sprinkle with chopped parsley, another layer of potatoes, meat and potatoes again.
On top I put beaten eggs, the rest of the tomato juice, chopped parsley and 250 ml of water. I covered the bowl with a lid (or aluminum foil) and put in the oven for about an hour and 15 minutes over medium heat. In the last half of now I took the lid (foil) and let it brown nicely.

Serve hot with pickles, cucumbers, salad… Good work and good appetite!

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Similar recipes:

"Garden" vegetable mousse

Vegetable nutmeg (carrots, celery root, sweet cabbage, zucchini, tomatoes, green beans and potatoes) prepared with milk, sour cream and green parsley

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Potato bite with yogurt

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Similar recipes:

"Garden" vegetable mousse

Vegetable nutmeg (carrots, celery root, sweet cabbage, zucchini, tomatoes, green beans and potatoes) prepared with milk, sour cream and green parsley

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Turned mousse (on the back) with bacon and pumpkin, potatoes and tomatoes with a cup of white wine and sage leaves

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An interesting variation from the classic potato or eggplant bite

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Video: Μπουκιά και Συγχώριο - Βόλος


Comments:

  1. Beldene

    I think you are wrong. I can defend my position. Email me at PM, we will talk.

  2. Cavalon

    sorry, topic got confused. It's deleted

  3. Tall

    I recommend that you visit the site with a huge number of articles on the topic that interests you.

  4. Edmon

    I have thought and have removed this question



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