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Bulgarian Moussaka
A comforting baked dish featuring layers of ground meat (usually pork or a mix), potatoes, and a savory yogurt-egg mixture, distinct from its Greek counterpart.
ð§ ææ
- 1 kg Potatoes(peeled and diced)
- 500 g Ground pork
- 1 large Onion(finely chopped)
- 3 tbsp Vegetable oil
- 1 tbsp Tomato paste
- 1 tsp Paprika(sweet)
- 0.5 tsp Black pepper(freshly ground)
- to taste Salt
- 3 large Eggs
- 400 g Plain yogurt
- 50 g Butter(melted, for topping)
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease a baking dish.
- 2
Boil the diced potatoes in salted water until just tender, about 10-12 minutes. Drain well and spread them in the prepared baking dish.
- 3
In a skillet, heat vegetable oil over medium heat. Sauté the chopped onion until translucent.
- 4
Add the ground pork to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 5
Stir in the tomato paste, paprika, salt, and pepper. Cook for another minute.
- 6
Spread the meat mixture evenly over the potatoes in the baking dish.
- 7
In a separate bowl, whisk together the eggs and yogurt until smooth. Pour this mixture evenly over the meat and potatoes.
- 8
Drizzle the melted butter over the top. Bake for 45-60 minutes, or until the top is golden brown and set.
- 9
Let it rest for 10-15 minutes before cutting and serving.
ð¡ ããã®ã³ã
- âEnsure potatoes are not overcooked in the boiling stage, as they will continue to cook in the oven.
- âFor a richer flavor, you can add a pinch of dried mint or savory.
- âThis dish is excellent served with a side of fresh salad or plain yogurt.
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- Use a mix of ground pork and beef.
- Add a layer of sautéed leeks or spinach.
- For a vegetarian version, omit the meat and add more vegetables like zucchini or eggplant.