3 lb potaotes
1 2/3 cup oil
1 salt & pepper to taste
1/2 cup onion, chopped
1 1/2 lb tomatoes, peeled,strained or
1 1/2 tbsp tomato paste diluted with:
1 cup water
8 cl garlic
1/2 cup parsley, chopped
1 cup cheese, grated
1 bread crumbs
Directions
Clean and peel potatoes; cut into thin round slices. Fry in oil,
then season with salt & pepper. Saute onion to a light golden color
in the pan in which you fried the potatoes, and add to them the
tomatoes (or paste w/water), garlic, parsley, and salt & pepper; cook
abt. 20 min., until you have a thick sauce. Remove from heat. Add to
the sauce 3/4 c. of the cheese and 3 tbs. bread crumbs.
Oil a med.-size baking ligtly. Spread layer of the potatoes in it;
cover with part of the sauce. Top with another layer of potatoes and
sauce. Repeat until all is used; sprinkle with remaining cheese and
additional bread crumbs; dribble a little oil over the top, and bake
in preheated oven at 375 F. for abt. 30 min.
Servings: 6 servings
Mousakas Patates (Moussaka Potatoes) Recipe brought to you by Recipe Ideas
Categories: Greek; Potato; Vegetable
The History of Recipes
Academics have proved the existence of recipes back into the distant past, in fact as far into history as early Egypt, and possibly even further. Interesting though that maybe, these, ancient recipes were just very basic hieroglyphic instructions for preparing meals.
As our culinary historical trip moves on a few more years we find a couple of cookery books from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are not about the spicy food that is familiar to us all today, but rather descriptions of the types of meals enjoyed by the upper classes of the period. By the arrival of the 20th century, cook books are highly popular due to better eduction, people having increased free time and having more money to spend. |
We hope you enjoy this Mousakas Patates (Moussaka Potatoes) recipe.
