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Moussaka

This traditional dish makes a hearty winter meal. Bulgarian Moussaka is quite similar to its 'Greek' counterpart and comes in 3 varieties: aubergine, courgette, or this one, the more well-known potato.

 Ingredients:

  • 800g Mince
  • 4 tbsp oil
  • 1 cup water
  • 1 cup natural preferably Bulgarian yoghurt  
  • 100g grated kashkaval (or cheddar)
  • 50g sirene (or feta)
  • 2 eggs
  • Half a cup of flour
  • 30g butter, cubed
  • 3 large onions
  • 2 cloves garlic
  • 4 large potatoes
  • 6 large diced tomatoes
  • Chopped parsley
  • Paprika, salt and ground black pepper to taste

Instructions:

Finely chop the onion and crush the garlic. Fry them in the oil until softened.

Add half of the tomatoes, then add the mince and the seasonings and fry for a few minutes until the mince starts to brown.

Dice the potatoes and add to the mix along with the parsley. Pour in the water and cook for a further 5 minutes.

Transfer the mix to an oiled baking dish. Add the remainder of the tomatoes and the cubed butter over the top.

Bake in the middle of the oven (180 degrees) for around 20 minutes (the top should start to brown).

Meanwhile, whisk up the eggs, yoghurt, cheese and flour. Pour this onto the top of the partially baked moussaka and carry on cooking for around 10-15 minutes.

 

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