150g of lamb strips
3 tablespoons (afternoon) of dried herbs (thyme, oregano, rosemary, and parsley)
To taste salt
One bottle (champagne) of red wine
2 tablespoons of olive oil
One medium-sized sweet onion
Two leaves of lettuce cut into fine strips
Three tablespoons of diced tomato
One tablespoon of finely chopped onion
One tablespoon of fresh and well-chopped parsley
Moussaka Tzatziki
One pot of natural yogurt without fat
To taste salt
Half a lemon's juice
Three slices of peeled cucumber (optional)
One tablespoon of olive oil
One tablespoon of finely chopped parsley
150g of lamb strips
3 tablespoons (afternoon) of dried herbs (thyme, oregano, rosemary, and parsley)
To taste salt
One bottle (champagne) of red wine
2 tablespoons of olive oil
One medium-sized sweet onion
Two leaves of lettuce cut into fine strips
Three tablespoons of diced tomato
One tablespoon of finely chopped onion
One tablespoon of fresh and well-chopped parsley
Moussaka Tzatziki
One pot of natural yogurt without fat
To taste salt
Half a lemon's juice
Three slices of peeled cucumber (optional)
One tablespoon of olive oil
One tablespoon of finely chopped parsley
Place the meat in a container
Add the dried herbs, salt, wine, and oil
Mix well
Cover and let the meat marinate for eight hours in the refrigerator
Grease in an anti-adhesive frying pan and reserve
Moussaka
Pour the yogurt into a paper strainer and let it drain excess liquid
Transfer the yogurt to a container and mix with salt, lemon juice, cucumber, oil, and parsley
