Мусака - Bulgarian musaka

Published: March 19th, 2024 - Last updated: March 24th, 2024

Author: Piotr Półtorak

Moussaka is probably the most popular dish in the Balkans. It is considered a traditional dish in every Bulgarian home. Every family has its favorite proportions of vegetables and meat. There are also versions with added carrots. In some cases, no glaze is used. It all depends on the region.

The origin of this dish dates back to the Ottoman Empire, which occupied much of the Balkans and Greece. Although the Greek version is the most famous, it is worth trying regional varieties. They have something about them that gives the dish a unique character.

This recipe is more general and was brought back from a visit to the Burgas area. I actually came across two variations of the recipe. The alternative recipe does not include eggplant slices or chopped tomatoes. It is more simpler and faster. But, I wanted to include a more extensive version that, in my opinion, is richer in taste. If anyone knows a more regional recipe, we'd love to try it.

Recipe informations:

Preparation

45 minutes

Total

90 minutes

Yield

Servings 8

4 (1)

Ingredients

0.5 kg of lamb (or beef neck), minced
500-600 g of potatoes
1/2 cup of oil (125 ml)
3 small onions
2 teaspoons of tomato paste
5 tomatoes
2 eggplants
2 tablespoon of parsley, finely chopped
2 teaspoon of sweet paprika, ground
1/2 teaspoon of pepper, freshly ground (I prefer more - about 1 teaspon, but it's a matter of taste)
1 cup of milk or yogurt (250 ml)
1 tablespoon of flour
1 egg
2 tablespoons of grated cheese
salt to taste

Steps

1. Step

Peel the onion and then cut it into small pieces. It is best to cut it into small cubes. They must be small enough to combine well with the meat. Then fry it in a frying pan or small pot in half of the heated oil.

2. Step

Peel the potatoes and then cut them into small cubes. Preferably less than 1 cm. At this point we have two options. We can lightly fry the potatoes in oil - it is best to do it in batches. We can also leave them unfrosted. In the latter case, you need to slightly extend the stewing time in the next step by about 5-10 minutes. You should also wait until the potatoes finish in the oven before serving the entire dish. If you don't do this, some potatoes may turn out to be a bit raw.

3. Step

Transfer the onion to a larger dish or pot. In my case, the whole thing took about 1.5 quarts (~1.42 liters). Dissolve the tomato paste in 3/4 cup of water. Grate three tomatoes or grind them with a blender. Then add everything to the pot along with the meat and parsley. Personally, I add a bit more parsley, but it's a matter of taste. Cover and simmer the mixture for about 10 minutes over low heat (the time is counted from the beginning of stewing). After this time, remove the lid and cook for another 5 minutes until the liquid evaporates. Then add peppers, potatoes, season with salt and pepper. Remember that if you have not fried the potatoes before, add them for another 5 to 10 minutes until they become a little softer.

4. Step

Cut the eggplant into quite thin slices. We can lightly brown it in a pan. Remember that eggplant absorbs liquid a lot, so do not add a lot of oil. An alternative solution is to grill the eggplant in the oven. In this case, place baking paper on a baking tray and place the sliced eggplant on it. After some time, turn the eggplant over. Prepared this way, it will release less liquid into the final casserole. Cut two tomatoes into slices.

5. Step

Place the prepared vegetable and meat mass on a baking tray greased with butter. Place sliced tomatoes and eggplants on it alternately. It is best to make two layers with one in the middle. Otherwise we will have some eggplant and tomato left.

6. Step

Crack the egg into a bowl and then pour in the milk or yogurt. Beat the mixer and then add the flour and mix so that no lumps are formed. Add pepper and salt.

7. Step

Bake for about 30 minutes in an oven preheated to 350°F (~180°C). Then add the prepared toppings and heat for another 15 minutes