You are looking for inspiration recipes musakka (kinda ratatouille with chopped meat) that are unique? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious musakka (kinda ratatouille with chopped meat) should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of musakka (kinda ratatouille with chopped meat), first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare musakka (kinda ratatouille with chopped meat) good wherever you are, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings required for prepare

1. Prepare 1 kg zucchini
2. Prepare 1/2 kg chopped meat (ask ur butcher to prepare it from low fat meat)
3. Take 1 chopped onion
4. Prepare 1 domates salças? and biber salças?(tomato paste and hot red pepper paste)
5. Prepare 1 salt
6. Prepare 3 tbsp olive oil
7. Use sauce
8. Prepare 1 cup yoghurt
9. Use 1 garlic
10. Prepare 1 salt

It may be served cold as a mezze dish, or hot. Egypt The Egyptian version of moussaka is made from layers of fried eggplant immersed in tomato sauce and then baked. Line two baking sheets with aluminum foil and lightly grease with some of the olive oil. Rinse the eggplant slices with abundant water and dry with paper towels.

How to cook Musakka (kinda ratatouille with chopped meat):

1. Slice ur zucchinis round. Thickness is about half cm.s Then pour some red pepper and salt and mix. Leave them rest for a while.
2. While they are resting we can put chopped meat (k?yma) on pot n put 3 tablespoon olive oil and salt. At the beginning put the cover of pot on so evaporation will help cooking of meat. But chck n after it starts to change color take of cover and make them like roast but not so much cause we will add onions
3. While chopped meat cooking we can chop middle sized onion into small pieces
4. When meat started to change color add onion n keep roasting them.
5. Now it is time to add salça. I have showed the amounts in the pic.
6. Right after adding salça n mixing it put zucchinis and let them rest on the pot (low heat so) and put on cover to let zucchines absorb taste of meat, onion and salça. After a few minutes we will take of cover n add water.
7. Pour 3 glasses of water and cover again until it boils. After it started boiling lower the heat again n continue cooking about 20 min.s while pot is covered (which will help quick cook)
8. While it keeps cooking we can smash garlics with a pinch of salt
10. Serve with garlic yoghurt on top as sauce n pour some black pepper. Afiyet olsun :)
11. Done and ready to serve!

Add a splash of water to the egg whites and beat them lightly with a fork. Place breadcrumbs on a flat plate. Brown the lamb, drain excess fat, and add the spices. Pour in the wine and reduce, followed by the tomatoes, sugar, and broth. Cook the salt, pepper, and flour in heated olive oil until golden.

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