Armenian moussaka is different from Greek. There is no tomato sauce or Bechamel in it. The main ingredient in this moussaka is pumpkin. In different countries, it is prepared in different ways, adding or replacing ingredients. I also replaced a bit of the ingredients according to your taste. I cooked according to the book, the recipe "Armenian moussaka with pumpkin".
On the heated vegetable oil (2 tbsp.) fry the pieces of meat until Golden brown.
Add 100 ml of hot water, seasoning, salt, pepper and simmer under a lid on low heat until cooked meat.
Preheat the oven to 180 °C. Cut the pumpkin into large slices, remove the seeds and peel.
Then cut the pumpkin into thin slices. I sliced the pumpkin with a food processor. Very thin slices (1 - 2 mm) turned out and I decided not to bake pumpkin beforehand. More pumpkin juice, juicy meat and crisp rice.
Transfer the chopped pumpkin to a large baking bowl and mix with vegetable oil (1-2 tbsp) and seasoning, salt and pepper. Leave 2/3 of the pumpkin in the bowl, the rest is postponed.
Prepare the filling. Boil the rice in salted water until half cooked.
Add to the rice pieces of meat, stir.
Peel the onions and cut into cubes. Onions, I sliced with a food processor.
Fry the onion until soft in the heated vegetable oil and add to the rice and meat, stir. We try on salt and pepper.
Spread the filling on the pumpkin.
Then put the remaining pumpkin. Decorate with cherry tomatoes and close the mold with a lid.
Put the mold with moussaka in the oven, preheated to 180 °C and cook until fully cooked dishes, ~ 30 min.
Remove the moussaka from the oven and sprinkle with grated cheese. It is better to take a grilled cheese.
Serve moussaka, sprinkled with green leaves. Pumpkin allocated a lot of juice and rice was crumbly, and the meat is very tender, juicy, soft.
Very rich taste! Musaka with pumpkin just melts in your mouth.Bon appetit!