Recipe: Moussaka (Musaka) from Bulgaria

When I started looking into the traditional recipes of #Bulgaria, I was initially so confused, until I looked more closely at the map. Before I really got to know it, I always pictured Bulgaria as exclusively a Balkan country, along with its neighbors Turkey, Romania, Serbia and North Macedonia... I did not realize that it shared a sizable border with Greece as well!

I love that this dish, Moussaka, is one that, prior to this project, I've always associated with Greece. However, what makes it Bulgarian in this case is that it swaps out the pasta - that we typically expect from the Greek version - with potatoes, in a nod to Bulgaria's Balkan location. In that sense, this dish feels especially illustrative of Bulgaria's location and history, and PERFECT for this project.

And most importantly is that my family LOVED this meal - it got really rave reviews at my house. I heard my husband telling some of his coworkers about it on Zoom a few times since, so if that's not an outstanding stamp of approval, I don't know what is!

Let's dig in!

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BULGARIAN MOUSSAKA (MUSAKA)

Prep: 30 Minutes

Cook: 1 Hour, 30 Minutes

Ready in: 2 Hours

Serves: 6

Ingredients:

Base:

• 1/2 Lb. Ground Beef

• 1/2 Lb. Ground Pork

• 1/2 Cup Olive Oil, Divided

• 1 Small Carrot, Finely Chopped

• 1/4 Yellow Onion, Finely Chopped

• 1 Stalk Celery, Finely Chopped

• 1/8 Bunch Fresh Parsley, Stems and Leaves Chopped Seperately

• 1/2 Can (7.25 Ounce) Diced Tomatoes

• 1/2 Red Bell Pepper, Finely Chopped

• 1 Tablespoon Paprika

• 1/2 Tablespoon Salt

• 1/2 Tablespoon Black Pepper

• 1/4 Teaspoon Cayenne Pepper

• 3 Russet Potatoes, Peeled and Diced into 1/2 Inch Cubes

Topping:

• 1 Egg

• 1 Cup Plain Yogurt

• 1/8 Cup All-Purpose Flour

• 1/2 Teaspoon Baking Soda

Directions:

1. Heat a large skillet over medium heat. Add Ground Beef and Ground Pork and brown. Drain fat.

2. Preheat Oven to 400 degrees F (200 C).

3. Add 1/4 Cup Olive Oil, Carrot, Onion, Celery, Parsley Stems, and Tomatoes. Mix to Combine.

4. Stir in Bell Pepper and season with Paprika, Salt, Pepper, and Cayenne Pepper.

5. Cook until Vegetables start to soften (~10 minutes).

6. Transfer Meat Mixture to baking pan.

7. Heat remaining 1/4 Cup Olive Oil in large skillet and cook Potatoes until lightly browned (~10 minutes).

8. Transfer to baking pan and mix well with the Meat Mixture.

9. Bake in preheated oven for 45 minutes. Remove from oven and mix in chopped Parsley Leaves.

10. Stir Eggs, Yogurt, Flour and Baking Soda together in a bowl until it turns into spreadable mixture. Pour over Meat Mixture in baking dish.

11. Return baking dish to oven and cook until top is golden brown, about 15 more minutes.

I served this with a large, round flatbread - yum!

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We really enjoyed meal. Let me know what you think in the comments below once you've had a chance to try it!