HOW TO MAKE TRADITINAL SAUERKRAUT - SOUR CABBAGE

 

It is known that there is no real winter meal if there is no salad of homemade sour cabbage on the table, so it is a great addition to almost all winter specialties. Or winter without cabbage sarma? Not imaginable!  Sour cabbage is exactly the source of all good and nutrients needed for the organism in the winter months. It is mostly rich in vitamin C. Therefore, read one of the great number of recipes and varieties for preparing sauerkraut, my dad prepares sour cabbage this way for years, ever since I was a kid, so it is a recipe that is proven and so the sour cabbage is really delicious.

Salads

How to Prepare 

● Buy hard cabbages, leave them for a few days, and when choosing, try to find cabbage which during the season was sufficiently watered because in a dry season, unwatered cabbage is very hard.
 ● The first thing you need to do during the preparation is the removal of old and damaged outer sheets, and then with a sharp short knife remove the hard part root, but be careful not to remove it entirely because still a small part of it is needed for to keep the cabbage leaves together.

● In a separate bowl, mix sea salt and pepper in the grains, and with this mixture, fill the holes of the cabbages.

● Put all cabbages in a plasti larger barrel, and fill the barrel with water. Cover with plate or a flat rock so all cabbages are well dipped in the water. Close the lid well. Keep in a cold place.
● During the first few days, the water level should be controlled, which should always be above the cabbage heads. After a few days check how much the water is salty and if you find that salt is missing, add it. A sign that you put too little salt is blurred water.
● After forty days, sour cabbage is ready for use. The salt water in which the cabbage stood will remain clear during the whole winter, and many people attribute medicinal properties to the water, especially for the improvement of the digestive system. In addition, it is particularly useful for consumption after consuming large amounts of alcohol.
●What is especially important is that the cabbage should be removed with clean hands, and after removal, the container should immediately be sealed. The cabbage prepared in this way is not necessary to wash before use.

FRIED EGGPLANT WITH GARLIC

This is not a recipe, it's more a procedure :) This so called dish is an adding to the main dish or can work as an appetizer. It goes great before lunch with some aperitif (when I say aperitif I mean rakija, but you know that). You can prepare zucchini the same way.

Main dish, Salads
 
Ingredients:

• 3-4 eggplants (or as wanted)
• chopped garlic
• salt and seasoning to taste
• corn flour and oil as much as needed

 
Preparation:

1. Cut the eggplants into circles, don't peel them. Put them in a larger plate with corn flour so the flour would stick on the eggplant.
2. Then, fry them in warm oil.
3. You'll get eggplants that don't absorb much oil when frying.
4. When ready, put them in a plate, add chopped garlic, chopped parsley maybe, a drop of vinegar and salt.

FRIED TROUT WITH SPINACH AND POTATOES

One of my favorite dishes and while I'm writing the recipe, I wonder, why I don't prepare this more often! Easy to prepare, you'll have lunch in 30 minutes. Preparation of fish is simple, just add a little oil in the pan, salt the fish and fry on both sides. The most important things are: fish mush be fresh, not frozen and wet and you have to use non sticky pan.

Main dish

Ingredients:

• ​​2 fish (brunch, trout)
• half a kilo of potatoes
• 200 g silverbeet or spinach
• 4 cloves of garlic
• parsley, lemon, salt and oil

Preparation: 

1. Clean and wash the spinach and shortly boil in salt water. Drain it and place it in a plate. Sprinkle with chopped parsley, add chopped garlic and sprinkle it with lemon juice. 
2. Peel the potatoes, cut them into cubes and cook in salt water. When done, add them to the spinach and briefly mix. Add a little olive oil.
3. While cooking the potatoes, fry the fish in a deep pan on both sides. 
4. When fish gets color on both sides, take them out and place on a plate. Add the spinach with potatoes and sprinkle with lemon juice.
5. Enjoy!

TRADITIONAL RICE STEW (KAPAMA)

This is a traditional rice stew which we call "kapama". I mostly prepare it during spring/summer when spring onions are available. I love it combined with spring onions, I even add chopped green parts in the stew instead of regular onion. This is a lean version, but it goes excellent with chicken meat.

 

 Main dish

Ingredients:

•     1 cup of chopped tomatoes, canned or fresh
•     1 cup of white rice
•     1 medium sized onion
•     2 peppers, preferably red, but you can also use green    2 cups hot water or broth
•     2-3 tablespoons oil for frying
•     3-4 tsp. paprika
•     Salt and black pepper to taste
•     fresh parsley

 

 Preparation:

1. Fry the chopped onion on oil for about 5-6 minutes. 
2. When it becomes transparent, add the chopped peppers and let it fry for about 2-3 minutes. 
3. Pour peeled and sliced ​​tomatoes mixed with red pepper (paprika) and boil on moderate fire for about 10 minutes. 
4. Once the peppers are soften, add the rice and pour 2 cups of hot water or broth. Season with salt and pepper to taste. Add some vegeta if you want to.
5. Reduce the fire and boil until rice is cooked, stirring occasionally. If necessary, add more hot water to avoid sticking. In the last few minutes add the chopped parsley.
6. Remove from fire and let it stand covered with a lid before serving.

BEANS WITH RIBS

I like beans, but I like beans more when combined with some meat. I love the smell that dried ribs give to the stew, it's like a whole different meat. I've been waiting for this post for some while, it's ideal for snowy and cold weather.

Main dish
 
Ingredients:
(For 4-6 people)

• 500 g of beans (tetovsko gravche)
• 2 onions
• 1 larger carrot
• 2 cloves garlic
• 600 g of dry, fleshy, ribs
• 70 ml of oil
• 2 flat tablespoons flour
• 1 teaspoon red ground pepper
• salt and pepper to taste
• 1 bay leaf

Preparation:

1. First clean beans from damaged grains, pour with hot water and leave to stand for 30 or more minutes. 
2. Then, spill water and add a new lukewarm water and put beans on the stove to cook on low fire. Add washed ribs, black pepper and bay leaf.
3. In a meanwhile, fry a bit finely chopped onion with finely chopped carrot and when softened, add to the beans. Check if beans need more water. Cooking time is around 1 hour or more, depends on how old are the beans.
4. When beans soften and are almost ready, put some oil in the same pan where you cooked onions, when oil starts to warm up, add flour by constantly stirring, add grated garlic, red ground pepper, mix  all well and add to the beans. Add salt to taste (be aware that ribs contain salt) and leave to cook for 20 more minutes on a very low heat.
5. Before serving sprinkle with some fresh parsley leaves.

Enjoy!

PASHA MEATBALL (PASHA KJOFTE)

This dish is old, Macedonian, our grandmothers prepared it. It's possible it has Turkish roots, because the word 'Pasha' or 'Paşa' represents a higher rank in the Ottoman Empire political and military system, typically granted to governors, generals, dignitaries and others. However, Macedonia was under Ottoman Empire for 5 centuries and many recipes are inherited from the Turkish cuisine. This dish is consisted of small meatballs in a special soup prepared from flour which we call 'kasha'.

Main dish
 
Ingredients:

For the meatballs:

• 500 g minced beef
• 50 g rice
• 1 egg
• 1 grated onion
• finely chopped parsley
• ground black pepper
• ¼ tbs salt

For kasha (soup):

• 4 tablespoons of flour
• oil
• 1 liter of water 
• 2-3 tbs tomato puree
• 1 large carrot
• 5-6 pieces of garlic
• mixed spices (vegeta), black pepper, parsley, bay leaf

 
Preparation:

1. First boil rice until half cooked.
2. Mix minced meat with onions. Add dried spices, black pepper, salt and parsley and add cooked rice. Mix well everything, then form balls with a size of a ping-pong ball.
3. Fry meatballs in hot oil.
4. When done, remove meatballs from the pot and align on a kitchen paper.
5. In the same pot, add carrots to fry a bit, then add the flour to fry just a little to change color.
6. Then pour water and add chopped garlic, black pepper, mixed dried spices to taste, bay leaf and tomato puree and return meat balls in the pot. Leave to simmer quietly until rice in balls is fully cooked (about 10-15 minutes).
7. Serve warm.
   

DJIMIRINKI (CRACKLINGS) - BALKAN PORK SPECIALTY

Have you ever tried djimirinki (cracklings)? Djimirinki (also known as chvarci) are made from finely chopped pieces of pork bacon that melts in a larger fire pot. They are a kind of pork 'crisps', with fat thermally extracted from the lard.
During the preparation, the fat is removed from the bacon, and the pieces of meat are left to fry and dry.
It is recommended to eat them warm combined with red wine.

Main dish
 
Ingredients:

• 5 kg bacon
• 1 liter water
• 2 teaspoons salt

 
Preparation:

1. Wash the bacon well with water to remove any blood.
2. Cut bacon into cubes with size 2 x 2 cm. Place the cubes in a deeper pot and add about 1 liter of water so about 3/4 of the pieces of bacon would be immersed.
3. Put the pot on a strong fire until the water starts to boil and stir occasionally to avoid burning. When water starts to boil, lower the temperature and continue to boil at moderate temperatures again with occasional stirring. During this time the liquid will first become blurry (emulsion from grease and water), and then it will be become clear and it will turn into a fat which you'll later use instead of cooking oil.
   
4. After about 2-3 hours when the liquid becomes clear, drain the fat in another pot. Continue to fry the cracklings in the same pot until they get a nice golden-brown color. Remember to stir constantly so they don't burn.
5. When the cracklings get their color, again remove the fat and continue to fry them for 10 more minutes.
6. After frying, squeeze them again to drain as much ointment as possible.
7. Transfer the squeezed djimirinki into a separate dish and add the salt and mix well. Serve them hot.

Enjoy!

VILLAGE PAN WITH WILD BOAR MEAT (SELSKA TAVA SO DIVO MESO)

Meat from wild animals is a real pleasure for gastronomic gourmets. Due to its specific nutritional value, everybody can eat it - both children and the elderly, and its main feature is that it is low in fat and rich in proteins. Because this meat is harder than meat from domestic animals, it needs a little different preparation and its preparation takes a little more time. But the final product is really worth the effort.


Main dish

Ingredients:

• 1,5 kg wild meat
• 1,5 kg chopped onion
• 1 tbs Vegeta
• 5-6 dried peppers
• 3-4 bay leaves
• black pepper
• 1/2 tbs red pepper
• 300 ml white wine

 Preparation:

1. First,cut meat into small pieces, put in cold water, add a glass of wine vinegar and a clove onion cut into pieces and let stand overnight. The meat is ready for use the next day when it is softened and whitened by the previous procedure.
2. Then the next day, put meat to boil for 2 hours. During boiling, the water should be changed 2-3 times.
3. Once you cook the meat, heat oil in a big pot and pour chopped onion to fry and to soften a little. Add meat, chopped dried peppers, Vegeta (spice), black pepper, a little red pepper, bay leaf and mix. Frying takes about 30 minutes.
4. After that the entire mixture is poured into an earthenware pan, add white wine and place in oven to bake for about 1 hour at 220 C degrees. I like it when it forms crust on top, if you want it crust less, then bake covered with aluminum foil and uncover before the end of baking.
   
5. Enjoy this great Macedonian specialty.

BAKED PEPPERS WITH GARLIC AND PARSLEY

Did you know that Macedonian pepper is unique? Everyone that lives outside Macedonia, when they first try Macedonian peppers, say that they don't taste like the peppers they're used to eat.  Macedonian pepper is one of  Macedonians benchmarks.
This is one of the many different dishes one can prepare or invent with peppers. Baked peppers in different forms go excellent with the main dish or as an appetizer or simply as a salad. Which form is my favorite? Warm bread, peppers and cheese. And a glass of red wine :)

Main dish, Salads
 
Ingredients:

• 20 red and green peppers, if desired, add 2-3 chilly peppers
• chopped garlic 
• chopped parsley
• salt
• olive oil
• vinegar

 
Preparation:

1. Bake peppers on a grill or a hotplate, and put in a nylon bag. Leave 10 minutes then peel and clean from seeds.
2. Chop peppers or cut in stripes.
3. Add chopped garlic, salt, oil, vinegar and add parsley in the end. Mix gently.

Enjoy!

MACEDONIAN RISOTTO

One of my favorite vegetarian dishes and one of the fastest to prepare. I basically like to prepare meals that contain rice and this one is one of my favorite and my kids love it! I usually prepare it when I want fast and light lunch. The meat version of this dish would be combined with pieces of chicken, first boil the chicken, cut in pieces and add pieces of meat in the rice 20 minutes before it's done. This dish is prepared in a pot.

Main dish, Vegetarian
 
Ingredients:

• 1 cup of rice (cup size is 250 ml)
• 3-4 carrots chopped in pieces
• 1 head middle sized chopped onion 
• 1-2 chopped peppers 
• 1 larger chopped tomato
• spices: vegeta, 1 tbs red pepper, a little black pepper
• 2 cups water
• fresh parsley

Preparation:

1. Put some cooking oil in a pot and fry rice for 5 minutes with constant stirring.
2. Then add all the chopped ingredients: carrots, onion, peppers, tomato. Stir.
3. Add water and spices and mix.
4. Leave to cook at a medium heat and don't forget to stir occasionally. Cooking time is around 30-45 minutes. If you want a more liquid dish, then add more water. 
5. While cooking, check if there's enough water. I like this dish more thick and more risotto like.
6. If you want to add chicken meat, do that as I first mentioned, 20 minutes before the end, add boiled and cut in pieces chicken meat.

Enjoy!

FRIED CHICKEN LIVERS WITH ONIONS

I love to eat livers. Whether livers are considered a laboratory of the organism, I still love them. Baked in foil in the oven ... yummy, you'll lick your fingers. After I got married, I don't eat livers so often - I'm the only one that eats them and I hate eating alone, so I stopped cooking them.

Tip: always before you begin to cook livers, leave them some time to stand in fresh milk. That way livers will be juicy and won't dry, especially if fried. And most importantly, don't add salt before cooking, but add salt or mixed spices at the end of cooking.

I usually cook livers with lots of onions. I add several big chopped onions to a slightly fried livers, add dried chili peppers (they go great with the liver), a little sauce (homemade tomato sauce), after a nice fry I add spices, water and leave to cook and to evaporate the water.

Main Dish

Ingredients:

• 500 g chicken livers
• 2 onions
• 1 leek
• 2 cloves garlic
• 2 carrots
• 1 cup crushed tomatoes
• laurel leaf
• pepper and salt to taste
• oil for cooking
• parsley 

 Preparation:

1. Divide chicken livers in halves. 
2. Chop onions, garlic and carrots in cubes.
3. In a saucepan heat a little oil in which the liver is cooked shortly and when lightly browned, add chopped vegetables. Mix and cook until soft.
4. Then add the crushed tomato puree, bay leaf and garlic, allow to cook for a few minutes and stir occasionally.
5. Before the end add salt and sprinkle black pepper and cook for another 5 minutes.
6. Finished goulash sprinkle with fresh parsley.

Enjoy!

FRIED LAMB LIVERS WITH ONIONS

I love to eat livers. Whether livers are considered a laboratory of the organism, I still love them. Baked in foil in the oven ... yummy, you'll lick your fingers. After I got married, I don't eat livers so often - I'm the only one that eats them and I hate eating alone, so I stopped cooking them.

Tip: always before you begin to cook livers, leave them some time to stand in fresh milk. That way livers will be juicy and won't dry, especially if fried. And most importantly, don't add salt before cooking, but add salt or mixed spices at the end of cooking.

I usually cook livers with lots of onions. I add several big chopped onions to a slightly fried livers, add dried chili peppers (they go great with the liver), a little sauce (homemade tomato sauce), after a nice fry I add spices, water and leave to cook and to evaporate the water.

Main dish

Ingredients: 

For livers:

• 500 g lamb livers (large pieces with about 1-2 cm thickness)
• flour
• sea ​​salt
• black pepper (optional)
• 1 tablespoon olive oil + 1 teaspoon butter

For the onions:

• 1 large onion, cut into strips
• 1 tablespoon olive oil or butter
• 1 teaspoon mustard
• a few drops of balsamic vinegar
• black pepper

Preparation:

1. Heat the olive oil and butter over medium heat, place chopped onion in the pan, season with pepper, then cook until the onions get golden brown color. Stir frequently to avoid burning. 
2. Add the mustard and vinegar and leave to simmer until liquid almost evaporates. The entire process should take about 20 minutes.
3. After onions, prepare livers. Coat livers in flour, heat the olive oil in a pan at the highest temperature. Put livers to cook until darkened and softened, for about 1 minute on both sides (inside should remain slightly pink and externally beautifully darkened). Add a little butter in order to enrich the flavor. Add salt and spices in the end.
4. Align cooked livers on a plate for serving and add the onions sauce on top.

VEGETARIAN ZUCCHINI BURGERS

 

Tasty and a little different burgers, I guarantee you'll fall in love with these burgers even if you're not a vegetarian.

Main dish, Vegetarian
 
Ingredients:

• 2 medium sized zucchinis
• 4 tablespoons flour
• 8 tablespoons semolina
• 1 tablespoon bread crumbs
• some finely chopped garlic
• 4 eggs
• 1 baking powder
• fresh parsley
• salt, black pepper and mixed spices (vegeta)

 
Preparation:

1. Peel and grate zucchinis on the side of the grater with larger holes. Leave grated zucchinis to stay for 20 minutes to release water.
2. Put in a large bowl and add all other ingredients. Mix well everything, you'll get a mixture not very thick, even a little liquid. 
3. Heat oil in a pan and using a spoon take from the mixture and put in the pan, press well to form a burger and fry until burgers get a beautiful golden color on both sides.
4. Align ready burgers on a kitchen paper towel to absorb the excess oil. Combine with sour cream and serve warm.

Enjoy!

MEATBALLS IN TOMATO SAUCE (KJOFTE VO DOMATEN SOS)

Simple, fast, no frying and delicious meat balls in tomato sauce! I usually combine them with rice or mashed potatoes, but I'm sure they also go great with pasta.

 
 
Main dish
 
Ingredients:

For meatballs

• 500 g minced meat
• 1 onion, finely chopped
• 1 clove garlic finely chopped
• 1 egg
• 2 tablespoons bread crumbs
• 1 teaspoon Vegeta (mixed spices with salt)
• 1 tablespoon oil
• salt, pepper, a little red pepper

For sauce

• 500 ml tomato juice
• 3 cups water
• 100-150 ml oil
• 3 tbs flour
• salt
• 1 tsp sugar
• little red sweet peppers

Preparing the meat balls:

1. Stir all the ingredients for meatballs and leave at least half an hour in the fridge, then shape the balls in the desired size.
   

Preparing the sauce

1. Fry a little flour on oil, add the tomato juice, stir and slowly add water, then spices. As soon as the sauce starts to boil, add meatballs one by one, reduce the heat and cook at medium heat for about 40 minutes. Add fresh parsley in the end.

Enjoy!

STUFFED BELL PEPPERS (POLNETI BABURI)

Polneti baburi or stuffed bell peppers, are also very popular dish in Macedonia. I had them for lunch today and I'm still under impression, they were so so good. Peppers are stuffed with ground meat with rice and spices then baked in the oven. Preparing is the same as in regular stuffed peppers, you only align them upright in the pan.

Main dish

 
Ingredients:

• 20 bell peppers
• 1 kg mixed minced meat
• 200-300 g of rice
• 1 teaspoon paprika 
• 1 onion
• 2 teaspoons salt
• 2 teaspoons mixes spices
• 1 teaspoon dried or fresh parsley 
• 4 cups of water 
• oil

Preparation:

1. First, fry chopped onion, add meat, salt and spices and fry for ten minutes. Add rice and paprika in the end. 
2. Fill previously cleaned peppers with the prepared mixture. Use teaspoon for filling. You can close peppers with pieces of tomato or potato.
3. Align peppers upright in a pan, add water so the peppers are more than half covered with water, add some oil on top. Add  tomato sauce or ketchup and some flour between and on peppers for better taste and put them in preheated oven to bake at 250 C. Leave to bake until roasted well.
4. Combine with fresh salad.
   

 

Enjoy!

MAKALO WITH POTATOES AND DRIED PEPPERS

 

Traditional Macedonian makalo with boiled potatoes mixed with dried peppers. Mostly it is prepared with red hot peppers, but you can use sweet dried peppers too (like me). It's very easy to prepare, combine it with warm bread and enjoy it!

Main dish, Salads

Ingredients:

• 10 dried peppers (hot or sweet)
• 3 potatoes
• 3 cloves garlic
• salt, pepper
• oil

Preparation:

1. Boil peppers and peeled potatoes.
2. After boiling, strongly mash garlic, potatoes and peppers and mix.
3. Add salt and pepper.
4. At the end, warm up oil and pour over the mixture.

Enjoy!

MALIDZANO - MACEDONIAN PEPPER AND EGGPLANT SPREAD

Malidzano is a very popular red peppers and eggplants delicacy in Macedonia, it's almost popular as Macedonian ajvar. Combined with fresh bread and white cheese is definitely the best. We usually prepare it in the autumn and eat it through the winter period.

Main dish, Salads

Ingredients:

• 6 kg red peppers (or green peppers)
• 10 eggplants 
• 800 g oil
• 50 g alcohol vinegar
• 1 tbs mustard
• less then 1 handful sugar
• salt to taste (about 1 tbs)

Preparation:

1. Bake and peel peppers. Leave to drain then grind in a meat grinding machine.
2. Bake, peel and grind eggplants.
3. Put grind peppers and eggplants to fry and add oil. Fry for 45 minutes until it starts to boil.
4. Then add the vinegar, mustard and sugar. Add salt to taste and leave to cook a little while.
5. Collect in warm jars while still hot and close lids well.

Enjoy!

DELICIOUS CHICKEN CASSEROLE WITH RICE, MUSHROOMS AND TOPPING (PILESKA TAVA)

This is one of the best chicken casseroles in the world! The combination of the ingredients is great and it tastes awesome! It just melts in your mouth. This recipe is for whole chicken, but you can also use chicken steak instead. I'm not a mushroom lover and I don't usually add mushrooms to be honest, I once experienced a bad mushroom allergy and since then I avoid them, but the original recipe is with mushrooms and people who tried it say that it's better with than without them, so I'll stick to that recipe here.

 Main dish

Ingredients:

• 1 chicken
• 3 cups of chicken water
• 1 onion
• 500 g mushrooms
• 1 cup rice (250 ml cup)
• mixed spices (vegeta), salt, black pepper, paprika
  

• 200-300 g cheese
• 1 sour cream
• 3 eggs

Preparation:

1. Boil chicken, remove bones and cut meat. Keep water in the pot.
2. Fry chopped onion in a pan, then add sliced ​​mushrooms. 
3. When mushrooms are fried, add rice, spices, salt, black pepper and red pepper, fry for 5 minutes and add water from the pot where the chicken was cooking. 
4. Pour in a pan and bake for 5-10 minutes at 220 C degrees.
5. When you take it out, add chopped chicken and put to bake for 10 more minutes. 
6. Then add 200-300 g of grated cheese, mix cream with 3 eggs and pour on top and again put to bake for 10-15 min.
7. Serve with fresh lettuce salad.

Enjoy!

FRIED PEPPERS WITH TOMATOES AND EGGS

This recipe is so Macedonian and something that can be seen on every Macedonian table, especially in summer. This dish is something we eat for several times a month during hot summer days. Sometimes I come back from work very tired and I grab several eggs, several peppers and tomatoes and I have a ready lunch in 10 minutes.
This is for 2 people, you can increase or decrease ingredients depending on how hungry you are :) I bet you lick your fingers in the end.

 Main dish

Ingredients:

• 6-7 peppers (green or red)
• 3-4 tomatoes
• 5-6 eggs
• salt, oil

 
 Preparation:

1. Chop peppers is small pieces and put to fry. Add chopped tomatoes after 5 minutes.
2. When peppers and tomatoes soften and start to get some brownish color, add mixed eggs and salt. Stir only once if you want it to look as in pic. Add some sour cream after removing from fire.
3. Combine with white cheese and fresh bread. I add and fresh tomatoes. 

Enjoy! 

MOUSSAKA (WITH POTATOES AND MUSHROOMS (NO MEAT)

Moussaka for those who don't eat meat. Simple yet delicious, it's very close in taste with the regular moussaka with potatoes and minced meat.
I'm not sure if this moussaka is 100% vegetarian since it contains eggs and sour cream for topping, keep that in mind.

 
 Main dish, Vegetarian
 
Ingredients:

• 750 g potatoes
• 1 onion
• 500 g mushrooms (champignons) 
• 200 g sour cream
• 2 eggs
• Oil, salt, spices
• Finely chopped parsley

Preparation:

1. Peel and cut potatoes into circles with a thickness of 4 mm.
2. Fry champignons sliced in thin slices together with the finely chopped onion. When champignons have softened, add the spices and parsley.
3. Then in a greased pan add a row of potatoes, then a row of mushrooms and finally end with potatoes. Add a little oil on top.
4. Add 1,5 cups of water
5. Mix eggs with the sour cream and pour over the moussaka.
6. Bake in preheated oven at 220 C degrees until moussaka gets beautiful golden-brown color.

Enjoy!