Eggplant moussaka *** - This is a general food that is cooked in Dobrogea, the Black Sea, because it is a Turkish food and cuisine in this area is the largest Turkish and Tatar community.
The choice of 3-4 eggplants cut into thick slices without being cleaned before they are brewed with salt and bring water to drain.Them through a meat grinder 3 / 4 pounds of lean meat is browned in lard with chopped onions, 3-4, after a cold to add an egg.
Remove the eggplant dry with a towel to give the flour and fry eachslice individually. In saucepan place a layer of eggplant and meat oneso be the last layer of eggplant. Above the Pour broth and bake until fall.
Se aleg 3-4 vinete care se taie in felii groase fara sa fie curatate inainte, se oparesc cu apa sarata si se pun la scurs. Se dau prin masina de tocat 3/4 kilograme de carne macra care se rumeneste in untura alaturi de 3-4 cepe taiate marunt, dupa ce s-a mai racit se adauga un ou.
Se scot vinetele se usuca cu un servet se dau prin faina si se prajesc, fiecare felie in parte. In cratita se aseaza un strat de vinete si unul de carne, astfel incat ultimul strat sa fie de vinete. Deasupra de toarna bulion si se da la cuptor pana scade.
The choice of 3-4 eggplants cut into thick slices without being cleaned before they are brewed with salt and bring water to drain.Them through a meat grinder 3 / 4 pounds of lean meat is browned in lard with chopped onions, 3-4, after a cold to add an egg.
Remove the eggplant dry with a towel to give the flour and fry eachslice individually. In saucepan place a layer of eggplant and meat oneso be the last layer of eggplant. Above the Pour broth and bake until fall.
MUSACA DE VINETE *** - Aceasta este o mancare care se prepara in general in zona Dobrogei, la malul Marii Negre, deoarece este o mancare cu specific turcesc iar in aceasta zona este cea mai mare comunitate turca si tatara.
Se aleg 3-4 vinete care se taie in felii groase fara sa fie curatate inainte, se oparesc cu apa sarata si se pun la scurs. Se dau prin masina de tocat 3/4 kilograme de carne macra care se rumeneste in untura alaturi de 3-4 cepe taiate marunt, dupa ce s-a mai racit se adauga un ou.
Se scot vinetele se usuca cu un servet se dau prin faina si se prajesc, fiecare felie in parte. In cratita se aseaza un strat de vinete si unul de carne, astfel incat ultimul strat sa fie de vinete. Deasupra de toarna bulion si se da la cuptor pana scade.
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