Classic Bulgarian Moussaka recipe – a simple Balkan dinner dish featuring potatoes, minced (ground) meat (like pork or beef), carrots, eggs and plain yogurt. Traditional Bulgarian recipe offers a flavorful and comforting alternative to the more widely known Greek moussaka. Step by step instructions included.
Bulgarian moussaka is a classic Balkan dish, often seen as a symbol of national cuisine, much like ‘Banitsa’ (best Banitsa Recipe) or ‘Shopska salad’ (Authentic Shopska Salad).
Behind the Bites
Bulgarian moussaka is a classic national dish made mainly with potatoes, minced meat (typically pork or beef), onions, eggs, and yogurt. While it shares a name and general concept with Greek moussaka, the Bulgarian version differs notably in both ingredients and preparation. The Balkans, including Bulgaria, were under Ottoman rule for nearly 500 years. During this time, many regional dishes—such as moussaka, baklava, and kebab—were adapted and spread throughout the empire in different variations.
Ingredients and Substitutions
- Starchy potatoes – cut in small cubes
- Ground meat – a mix between pork and beef
- Carrot
- Onion
- Tomatoes – in cubes, fresh or from a can
- Vegetable oil – or olive oil
- Spices: savory spice, fresh parsley, salt and black pepper
- Water
- Topping: eggs, plain Yogurt, flour
How to cook Bulgarian Moussaka?
1st: In a large sauce pan sauté onion, carrot and potatoes in oil for a few minutes. Add tomatoes at the bottom of the baking dish. Add the vegetables and water. Bake in the oven.
2nd: In the same sauce pan add oil and minced meat, then sauté until it changes color.
3rd: Mix in the potatoes and the ground meat. then in a mixing bowl combine eggs, flour and Yogurt and stir well. Cover with the mixed yogurt on top and bake for a few additional minutes until cooked.
Classic Bulgarian Moussaka
Ingredients
Moussaka
- 800 g starchy potatoes, peeled and cut in small cubes
- 500 g ground beef and pork mix
- 1 large carrot, cut in cubes
- 1 large onion, minced
- 6-8 tbsp. small tomato cubes, fresh or canned
- 4-6 tbsp. vegetable oil
- 1 tbsp. savory spice
- 1 tbsp. minced fresh parsley
- 150 ml water
- sea salt and black pepper to taste
Topping
- 3 medium eggs
- 2-3 tbsp. white unbleached flour
- 300 g (10oz) plain Greek Yogurt
- pinch of baking soda
Instructions
- In a large (preferably non-stick) frying pan add half of vegetable oil plus minced onion, potatoes and carrots – cut in small cubes.
- Sauté for a few minutes on medium to low heat until soft and slightly golden on the edges.
- Then, cover the bottom of baking dish with tomatoes and distribute evenly to cover the entire surface.
- Transfer potatoes from pan to baking dish (on top of tomatoes). Pour in the water and cook in the oven ()180C/360F) until water evaporates almost completely (but potatoes seem moist) and vegetables soften.
- In the meantime, using the same frying pan and the rest of the vegetable oil, sauté the ground meat mix until it changes color.
- Once potatoes are soft, mix in the ground meat and stir well to combine. Add in salt, pepper, parsley and savory spice as well.
- Then, prepare the topping. In a large mixing bowl add plain Greek Yogurt and baking soda, stir until yogurt gets bubbly.
- Next, add the egg to the yogurt, together with the four and mix in well. Pour the topping onto the potato-meat mix and distribute to cover all.
- Finally, bake for another 10-15 minutes on 180C/360F until topping becomes golden. Let cool slightly and serve with some plain yogurt on the side.
Notes
Nutrition
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