Buckwheat and minced moussaka
Buckwheat is a food that has multiple uses .... it has found a place in this moussaka ...
- Wash the buckwheat porridge well, put it in salted boiling water and cook for 30 minutes and then drain it. Separately fry the chopped onion in oil, add the chopped garlic, fry a little together and then add the minced meat. Saute everything together, adding a little warm water to completely rinse the meat, then stir in the chopped parsley leaf.
- Then place the cooked buckwheat and stewed minced meat in layers in a suitable greased pan. Drizzle with a mixture of cooking cream, eggs, salt, and 1 tablespoon of density. Arrange pieces of butter on top and sprinkle with feta cheese.
- Place in a preheated oven at 200 degrees and bake for about 15 minutes.
Serve with a salad of your choice ....