Given Bulgaria borders Greece and Turkey, perhaps it should come as no surprise that мусака (moussaka) is both a traditional and popular Bulgarian dish. The Bulgarian recipe differs significantly from the Greek one, and is one of my favorite Bulgarian meals. Consisting largely of meat and potatoes, what’s not to love?
½ kilogram кайма (mincemeat half pork and half beef)
1 onion – finely diced
1 kilogram potatoes – peeled and diced
2 tomatoes – diced
1 tablespoon fresh parsley – chopped
1 cup кисело мляко (yogurt)
2 tablespoons flour
salt and pepper to taste
Preheat oven to 375 degrees. Brown meat and onions in a frying pan. Combine meat and onions with potatoes, tomatoes, parsley, and salt and pepper (try substituting Old Bay seasoning for even more flavor) in large bowl and stir together. Transfer contents from bowl to large baking dish. Bake uncovered 60 minutes or until potatoes begin to soften. Whisk together eggs, yogurt, and flour, and pour evenly over casserole after potatoes have started to soften. Continue baking until top browns and potatoes are soft.
A pan of Bulgarian moussaka.