Rice and Courgette Moussaka RecipeOrigin: Bulgaria Period: Traditional |
Ingredients:
1 bunch spring onions, finely chopped
Rice and Courgette Moussaka Preparation:Method:Heat the oil in a pan then add the spring onions and water. Bring to a simmer then cover and cook for about 6 minutes, or until soft. Transfer the onions to a large baking dish then mix in the courgettes, tomatoes, rice, salt, paprika, pepper and the 1l water. Mix well then cover with foil and transfer to an oven pre-heated to 200°C. Bake for 30 minutes, or until the rice is tender. Meanwhile, whisk the eggs into the yoghurt and season with the salt, dill and parsley. When ready, take the moussaka base from the oven. Remove the foil and pour the yoghurt topping over everything. Return to the oven (do not cover) and bake for about 30 minutes more, or until the topping is firm and golden brown. |
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