One of the most popular dishes in the Middle East and the Balkan islands the musaka is considered. There are several options of its preparation, but the original recipe with eggplants is the cornerstone of each of them.
The dish under the name "musak" came to world kitchen from Greece where it remains popular to this day. It represents a peculiar two-layer pie. To prepare a bottom layer, you need kilogram of mutton, 2-3 large tomatoes, 2-3 ripe eggplants, 100 ml of dry white wine, 150 grams of flour, a bulb, several leaves of mint, 2-3 garlic gloves, bay leaf, 5-6 tsps of olive oil, on a teaspoon of a coriander and a carnation, both traditional salt and pepper to taste. Preparation of a layer with which you will cover a dish requires 400 ml of milk, on 150 grams of flour and parmesan, egg, 3-4 teaspoons of a desi and a branch of parsley.
In advance wash out and dry up mint. Beginning to prepare a musaka, carefully wash out meat and divide it into pieces so that they could be sent to the meat grinder. Cut onions and garlic into small pieces. Cut the washed-up tomatoes small pieces. Within ten minutes fry meat on the warmed olive oil, then add mint, garlic, onions, tomatoes, spices, bay leaf and also salt and pepper to taste. Leave the received mix on a plate for 15 minutes, and then add wine and bring everything in a frying pan, to boiling.
After you removed a dish from a plate, it is necessary to pour out liquid at once, and then to leave to cool down. Meanwhile you can be engaged in eggplants: clean them and cut on small circles which need to be laid out on a plate with a flat bottom, to salt, and then leave for 10-15 minutes. Later it is necessary to wash out eggplants and to dry up them by means of napkins. Roll in dry vegetables in flour, then lay out on a plate with a flat bottom and let stand 3-4 minutes. Then fry eggplants in previously warmed olive oil, on each party there is enough 60 seconds. The fried vegetables need to be placed on tissues which will absorb in themselves excess fat. After fat flows down, lay out a form bottom for roasting by a half of eggplants, then the second layer put the cooled forcemeat. The third layer has to consist of eggplants again, and the fourth – of meat. For preparation of the top layer of a musaka warm an oven to 190-200os. While the oven is heated, kindle a desi, mix it with flour and, stirring slowly, you hold on small fire about five minutes. Slightly warm milk, mix it with egg by means of the blender, then pour in a form with a desi and you cook about five minutes, constantly stirring slowly. Further add a grated cheese and previously cut greens, mix all contents, fill in with this sauce eggplants with meat, and then send a musaka to an oven for 25-30 minutes. It is absolutely optional to get this dish from a baking dish, it is rather simple to cut it on small squares. Dry red wine perfectly will approach a musaka.