I don’t know about you, but I love spending time in the kitchen when I don’t have to rush. I enjoy preparing my food carefully, perfecting every detail, and adding a generous pinch of love to the recipe.
Moussaka, which is one of the favorite dishes of Bulgarians, is something I can cook phenomenally well — but only if I take my time. Otherwise, things just don’t turn out the way they should — I either make a mess or break something in the hurry. The recipe itself is not complicated, but it has its little secrets that I follow to make it a true culinary champion.
By the way, on the Balkans you can find this dish in different variations. What makes this recipe unique is the Bulgarian yogurt in the topping.
Source: Canva
Recipe for Bulgarian Moussaka
Ingredients:
- 500 g (about 1 lb) minced meat (traditionally pork or a mix of pork and beef)*
*If you are a vegetarian or vegan you can make it alternatively with eggplant and zucchini.
- 1 kg (about 2.2 lbs) potatoes
- 1 large onion, finely chopped
- 2 medium carrots, grated (optional, for sweetness)
- 2 tomatoes (or 200 ml tomato puree)
- 2–3 tbsp sunflower oil
- 1 tsp paprika
- 1 tsp dried savory (chubritsa, if available)
- 1 tsp thyme
- Salt and black pepper to taste
- Fresh parsley
Instructions:
- Peel and dice the potatoes into small cubes.
- In a pan, sauté the onion and carrots in oil until soft. Add the minced meat and cook until browned.
- Stir in the paprika, salt, pepper, savory, and thyme. Add the diced tomatoes or puree, cook for a few minutes, then mix everything with the potatoes.
- Transfer the mixture into a baking dish and add about 400 ml of warm water (just enough to cover).
- Bake in a preheated oven at 200°C (390°F) for about 40–50 minutes until the potatoes are soft.
The Traditional Bulgarian Topping (заливка)
The original topping is a simple mixture of 400 g bulgarian yogurt, 2 eggs, 2 tbsp flour, and a pinch of salt. To prepare it, whisk everything together until smooth and pour evenly over the baked moussaka. Return to the oven for another 15–20 minutes, until the top is golden.
Pssst. I often prepare the topping with béchamel sauce instead. It adds totally different taste.
Do you enjoy cooking? If you’d like to exchange recipes with your friends from Bulgaria, you can check out the module “I’m making dessert!” in the A1 course.
Here’s a little challenge for you: Try this moussaka recipe, take a photo of the result and share how you like the taste!
Reneta, OLS Community Manager - Bulgarian