Greek · openly licensed
Moussaka (Bulgarian)
Moussaka is a Bulgarian minced meat dish, resembling a casserole. For the Greek version of this dish, see Greek Moussaka. This recipe is adapted from Ralitsa Roesing's kitchen. It's delicious with cold yogurt on the side.
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Gather first
Ingredients
- Oil for cooking
- 1 onion, finely chopped
- ½ kg minced meat (usually pork in Bulgaria, but don't hesitate to experiment!)
- 1 kg potatoes, peeled and finely chopped
- 2 tomatoes, finely chopped
- ⅓ cup parsley, finely chopped
- 3 eggs, beaten
- 1 cup yogurt
- 2 spoonfuls flour
- Salt
- Pepper
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Make it
Method
- Fry the onion and the minced meat in a little oil until the meat is cooked. The fattier the meat is, the less oil you need.
- Combine meat and onions with the potatoes, tomatoes, and parsley. Add salt and pepper to taste.
- Transfer to a baking dish. Bake for about 1 hour, or until the potatoes are cooked.
- Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes.