طريقة عمل المسقعة باللحم المفروم
المقادير :7باذنجان متوسطة الحجم مقطعة حلقات متينة ومقلية 6حبات طماطم مقطعة حلقات على حسب وسع الصينية لحمة مفرومة (ممكن نستخدم الدجاج ) - لزينة بصل حلقات بهارات (ملعقة صغيرة فلفل أسود – ملح ) صلصة طماطم – ماء كميتها تغطي الباذنجان تقريبا كاس ونصف - مكعب ماجي
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The modus operandi of Almsagah with minced meat
Ingredients: 7 Eggplant medium-sized cut rings solid and fries 6 tomatoes sliced rings depending on the expanded Chinese minced meat ( possible use chicken) - Accessories onion rings Bharat ( teaspoon black pepper - salt) tomato sauce - water quantity cover the eggplant almost cup and a half - bouillon cube
* Method Alhacoeffrm onions and placed in tin and blush with oil and then put the chopped meat and Nhrkha to become a golden color and then put the pinch of black pepper and a pinch of salt and a teaspoon cumin .
METHODS: transferred eggplant and put it on the blotting paper and cut the tomato rings high and Nrsa in Chinese and be the first layer and then put the rings eggplant and meat chopped ( fillers ) and another layer of eggplant , then the last class rings , tomatoes, onions, and then put the boiling water in a pot and put the sauce and black pepper and salt the cubic Almagi and Nhrkhm well to dissolve Almagi and pour the mixture over the Chinese to be covered with another layer bring a fork and carefully Ngrsha between the layers of the Chinese even punctuated the mixture and repeat them every now and then Alokhrthm put on medium heat to mature . Enlisted here are similar to the moussaka privity
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