There are different recipes for moussaka, but the Greek moussaka is characteristic of a delicious top layer that looks and feels like a fluffy cream.
500 g of minced meat
2 pcs. aubergines
3 pcs potatoes
100 ml. cream
200 grams of feta cheese (or cream cheese)
100 ml. milk.
Cut the onion and fry with some olive oil and water. Add meat and continue with frying. When the meat changes its color, add the spices a little bit to simmer and then remove it from the fire.
Cut carrots into circles and eggplants in cubes. Heat in butter in a pan and fry the cut pieces of eggplant.
Peel the potatoes, then cut them into circles.
Put olive oil in the pan. Arrange first a number of potatoes, a row of eggplants on the potatoes, then the carrots. Spread all the mince on them, eggplant. Finally, there must be a row of potatoes.
Add the spices to the potatoes and then arrange the tomato circles.
Beat the cream with the cheese and the milk and spread over the moussaka.
Put the dish to 200 degrees for about an hour and an hour and a half.
Greek moussaka is served hot and yogurt.