MUSAKA
Moussaka from Arabic: مسقعة‎ musaqqaʿa 'chilled', (names borrowed by other languages: Greek: μουσακάς Mousakas, South Slavic: musaka/мусака, Turkish: musakka, Hungarian: rakott padlizsán - from the Turkish word for aubergine, patlıcan) is an aubergine or potato based dish of the Balkans, Eastern Medittarenian, and the  Middle East. Though its variations are part of national Balkan cuisines and has an Arabic name, in the West it is best known in its Greek form.

• 500 g minced meat•
• 1 kilogram potatoes
• 2-3 tomatoes (maybe tinned)
• 2 onions
• pepper
• Paprika
• salt
• Savory
• fat Topping
• 2 eggs
• 1 cup milk (may or yogurt)
• 2 tbsp flour

Preparation
Finely chopped onion stew in the oil, add grated tomatoes, then mince. Mix order not to leave chunks of minced meat. Add spices - pepper, paprika and savory. Peel the potatoes and cut into cubes, pour in pan, salt is added to the mixture of minced meat and tomatoes, stir and cover with hot water to cover until mixture smoothed. Bake until redness. Then pour a mixture of eggs, flour, milk and some salt. Bake again until the topping turns red.