500 g pork (leg or shoulder)

500 g potatoes

1 large head old, red onion

50 ml oil

5-6 tablespoons tomato

1 teaspoon dried savory

10 black peppercorns

7-8 Sturken parsley

Salt to taste

For filling: 2 eggs, half a jar of yogurt, 2-3 tablespoons flour

1. The pork is grind or you may use forcemeat, then fry in oil, containing few tablespoons of water for 3 to 5 minutes.

2. When forcemeat changes color, add pre-cut to shreds potatoes and salt to your liking.

3. Stir, the frying continues another 2-3 minutes then add chopped onions.

4. Stir and fry another 2-3 minutes

5. Add tomatoes, savory, crushed pepper and fresh parsley.

6. Stir, then the mixture is poured into a rectangular baking dish, flatten it on top, add half a cupful of water.

7. The tray is covered with aluminum foil and bake 30-40 minutes at 180 degrees.

8. Then remove foil and continue baking another 10 minutes

9. Break two eggs with a fork and use it as topping, add half a jar of yogurt, 2-3 tablespoons flour and salt.

10. The mixture is poured over baked moussaka and baked another 10-15 minutes until browned on top.

- Preparation time: ~ hour and a half

- Energy value: 458 calories per serving

- For diabetics: ~ 2 XE (Bakery Units) per serving