RCI-SP.004.0220.001

Moussaka (Bulgarian)

Moussaka (Bulgarian) is a Bulgarian minced meat dish, resembling a casserole. For the Greek version of this dish, see Greek Moussaka. This recipe is adapted from Ralitsa Roesing's kitchen.

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

  • of minced meat (usually pork in Bulgaria
    but don't hesitate to experiment!)
    1/2 kg
  • of potatoes
    peeled and finely chopped
    1 kg
  • two tomatoes
    finely chopped
    1 unit
  • Parsley
    1/3 cupful, finely chopped
    1 unit
  • one onion
    finely chopped
    1 unit
  • eggs
    beaten
    3 unit
  • 1 cup
  • spoonfuls flour
    2 unit
  • 1 unit
  • Oil for cooking
    1 unit

Method

1
Peel and slice the potatoes into thin, even rounds, then finely dice the onion. Season both with salt and pepper.
10 minutes
2
In a lightly oiled oven-safe baking dish, layer half of the potato slices evenly across the bottom.
5 minutes
3
Spread the diced onion evenly over the potato layer, then season with additional salt, pepper, and freshly chopped parsley.
3 minutes
4
Arrange the remaining potato slices on top to form a second even layer, pressing down gently.
3 minutes
5
Preheat the oven to 180°C (350°F) and bake the layered casserole uncovered until the potatoes are tender and lightly golden.
40 minutes
6
In a bowl, whisk together the eggs and yogurt until smooth and well combined, then season lightly with salt.
3 minutes
7
Remove the dish from the oven and pour the egg-and-yogurt topping evenly over the surface of the casserole.
2 minutes
8
Return the dish to the oven and bake until the topping is fully set and golden brown. Allow to rest for 5 minutes before serving, garnished with fresh parsley.
20 minutes

What Makes This Variant Distinct

  • Original variant

Cuisines