Composition / ingredients
Cooking method
1. Wash the lamb under running water, dry it with paper towels. Cut into small pieces. Then we pass the meat through a meat grinder using a large grate.
2. We put the resulting minced meat in a frying pan, send it to the fire. Fry for 10 minutes. Using a wooden spatula, we break the lumps. The minced meat should eventually turn out crumbly.
3. Season the minced meat with salt and ground black pepper, mix. We put it in a tray or in a bowl, set aside until time.
4. We proceed to the preparation of vegetables. Peel the onion, cut into cubes. Bulgarian pepper is cut in half, cleaned of seeds and partitions, thoroughly washed. Cut each half into cubes.
5. Tomatoes and eggplants are mine. At the tomato, we cut out the attachment point of the peduncle, cut the fruits into cubes. My eggplant, cut off the tips on both sides. Cut the eggplant into circles, but not thinly, about 1 centimeter thick. Peel the garlic, pass it through the press.
6. Pour vegetable oil into a frying pan, send it to the fire. In preheated oil, fry the eggplants on both sides. Extract. Then fry the onion, put it in a container with minced meat, mix. We also fry Bulgarian pepper. Add a little oil each time.
7. Choose a baking dish with a thick bottom. We put the ingredients in it: eggplant, minced meat with onions, bell peppers and tomatoes. Each separate layer is seasoned with red and black ground pepper, salt.
8. Melt butter in a medium-sized saucepan over low heat. When the butter melts, pour the flour to it in parts, mix with a hand whisk.
9. As soon as all the flour is introduced into the butter, with continuous stirring, pour the milk in a thin stream. Bring the sauce to a boil, and then remove the pan from the heat. Add nutmeg, salt and pepper, mix. We introduce egg yolks, mix the sauce well until smooth.
10. Pour thick white sauce over the ingredients in the mold. We send the mold into the oven and bake the musaha for 40 minutes at a temperature of 200 degrees.
The finished dish is cut into portions and served on the table. Optionally, you can decorate with greenery.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Egg yolks - 352 kcal/100g
- Nutmeg - 556 kcal/100g
