-400 g minced beef
-400 g minced pork
-1.5 kg potatoes, peeled and sliced
-2 onion, chopped
-3 bell peppers, linely sliced
-2 tablespoons tomato paste
-1 tomato, sliced
-salt, ground pepper
-2 tablespoons light sour cream
Stir-fry onion and bell peppers in 4 tablespoons oil until onion becomes transparent. Add ground meat and some salt. Continue stir~
frying until meat juice evaporates.
Add 1 cuwarm water and let simmer until meat is tender and all the liquid is evaporated. Let aside to get cold. Add eggs and ground pepper, then mix well. Cover bottom and sides of an oiled pan with potato slices. Add half of the meat mixture, another layer of potato slices, remaining meat mixture, and cover with potatoes.
Spread tomato slices on top. Mix tomato paste with 1 cuwarm Water and pour over musaka. Bake for 45 minutes at medium heat.
Prepare topping: beat eggs with sour cream. Spread topping over musaka and bake for another 15 minutes or until brown. Serve hot with lettuce
Tip: you can lightly fry the potato slices before setting them onto the pan.