Bulgarian moussaka (potato and mince bake with yogurt topping)

Name: Bulgarian moussaka (potato and mince bake with yogurt topping)
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: South Slavic
Ingredients: 2 tbsp oil; 1 onion, finely chopped; 500 g minced pork; 1 kg potatoes, peeled and cut into small cubes; 2 tomatoes, finely chopped; 1 bunch parsley, finely chopped; 1 tsp paprika; 3 eggs, beaten; 250 ml plain yogurt; 2 tbsp flour; salt, pepper

Time: 1 hr 20 min (about 30 min hands-on)6 servingsapprox. 460 kcal / serving (estimated)approx. 24 g protein / serving

Bulgarian moussaka is not layered: small diced potatoes are mixed with browned minced meat and baked tender in a tray, and the top is covered with a yogurt and egg topping. Almost every home in Bulgaria knows it, and restaurants often serve it too. It takes little effort, and with a bowl of pickles or yogurt it makes a complete lunch.

Bulgarian moussaka (potato and mince bake with yogurt topping) (illustration)

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Method

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Preheat the oven to 200 °C; fry the onion and mince in a little oil in a frying pan until cooked.
Mix the meat with the potatoes, tomatoes, parsley and paprika, season and add 200 ml water.
Spread in a baking dish and bake for about 50 minutes until the potatoes are tender.
Whisk the eggs with the yogurt and flour, pour over the top and bake for another 10-15 minutes until golden.
Rest for 10 minutes before cutting.

Source: Wikibooks Cookbook – Moussaka (Bulgarian) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Cut the potatoes into small, even cubes, because that way they soften at the same time and the dish is uniform.
Mix the water in with the meat and potatoes, because the potatoes cook soft in it and the dish does not dry out.
Wait 10 minutes after baking, because only then does the mixture poured on top set nicely.

Frequently asked questions

How does it differ from Greek moussaka?

The Bulgarian version is made with potato instead of aubergine, and its topping is yogurt rather than béchamel. It is simpler and common in everyday cooking.

Can it be made with beef?

Yes, with beef or mixed meat instead of pork. Beef is a little drier, so it is worth enriching with a little oil or tomato.

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