1.200 kg potatoes
1 kg of ground meat (I used pork and beef in ratio 6:4, but you can use only beef if you want. I don’t recommend using only pork especially if it has lots of fat.)
3 tbsp vegetable oil
a little bit of water
200 gr crushed tomatoes
1-2 tsp paprika
a big pinch of summer savory (probably about 2 tbsp)
salt and black pepper to taste
2 tbsp flour
300 ml milk
1. Peel and chop the onion finely. (Or just put it in a food processor like I did and pulse a couple of times)
2. In a pot add the onion, the oil, the water and the meat and put it on the stove top. Boil for about 10-15 minutes stirring every couple of minutes until the meat is boiled.
3. Add the tomatoes, the herbs and the salt and stir until combined. Leave it to cool a little bit while you peel the potatoes.
4. Add the eggs into the meat mixture and stir. Even if you have streaks of boiled egg that’s not a problem.
5. Chop the potatoes to small cubes. (about 1x1x1 cm)
6. Add salt to the potatoes and stir. (i used 1.5 tsp for the potatoes and 1 tsp for the meat mixture)
7. In a big baking dish add the potatoes and the meat mixture. Stir until evenly distributed and add more water if needed. What you’re looking for is almost covered with liquid potatoes but definitely not swimming in it.
8. Bake on max for 40-45 minutes. (my oven’s max temp is about 280-300 degrees C)
9. While baking in a bowl add the flour, the eggs and the salt (maybe about 1/4 tsp) and whisk until smooth. (Even if there are tiny lumps of four don’t worry, the milk will dissolve them) Add the milk and stir again.
10. After 40 minutes check if the potatoes are ready and if there is too much liquid left you can turn the fan on for 5 minutes.
11. Pour the mixture over the dish and bake for additional 10 minutes.
12. Voila! You have musaka One of my favorite dishes. You can sprinkle more parsley on top if you want. Serve warm with tarator on the side and I promise you it’s the best meal ever ^.^