Pumpkin bite

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wash the pumpkins, cut them into thick slices, place them on a plate and sprinkle with salt. We wash the onion tails and cut them into slices. We clean the dried onion, chop it finely, peel the carrot and put it on the grater with small meshes. Heat the oil in a pan, add the green onions, carrots, dried onions and simmer for 2-3 minutes. Add meat, salt, pepper to taste, dry thyme and a little water.

Let everything cook on the right heat and mix well with a wooden spatula so that we don't have meat lumps. Put the tomatoes in a blender and when the meat composition is well reduced, add them, add the tomato paste and leave it on the fire for another 1-2 minutes. The filling should be well lowered so that the pumpkins do not soften completely in the oven. Remove the pan from the heat and let it cool for 5 minutes. Sprinkle some chopped green dill, 1 egg, semolina and incorporate them well.

Grease a yena bowl with oil, wipe the pumpkin slices with a napkin because it leaves some water and place a row in the bowl. On top we put the meat composition, level it and come with another layer of pumpkin.

We beat the two remaining eggs together with the sour cream and we pour them over the pumpkin. We sprinkle some Parmesan cheese on top.

Put the dish in the oven, which we light and leave the moussaka until it catches a golden crust on top. When it is ready, take it out to cool and serve.

Enjoy your meal!