How to make
I was learing how to make this topping for 20 years, until I finally found the right way.
Beat the eggs with a wire whisk (if you have patience, first beat the whites, unitl a white mixture is obtained and then the yolks, until they become foamy and then mix them), add the yogurt, beat again, add the flour and salt and beat everything again into a smooth mixture.
Pour it over the hot moussaka after removing the baking pan from the oven.
Bake on high heat, until the topping aquires a golden brown color. Then gradually reduce the heat, turn it off, but do not rush to remove the moussaka or the liver sarma, so that the topping does not lose its volume.
Take it out after ten minutes.
The moussaka and liver sarma topping is very successful.
