Bulgarian Moussaka (musaka)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Similar to the Greek Moussaka but made with potato's instead of Aubergine's, this is a simple and delicious bulgarian dish. It's made slightly different depending on where you are in Bulgaria and who is making it! Summer savory is available at most shops or markets, it really does make all the difference. Note - Please don't replace the water with stock!
Ingredients
Moussaka
- 500 grams mince, veal or pork or mixture
- 1 onion, diced
- 100ml canned tomatoes
- 1kg potato's, peeled and cubed- about 1 1/2 cm
- 1 Tbsp oil
- 1Tbsp salt
- 1Tbsp sweet paprika
- 1Tbsp summer savory
- 1 large Carrot, small dice (optional)
Topping
- 500 grams mince, veal or pork or mixture
- 1 onion, diced
- 100ml canned tomatoes
- 1kg potato's, peeled and cubed- about 1 1/2 cm
- 1 Tbsp oil
- 1Tbsp salt
- 1Tbsp sweet paprika
- 1Tbsp summer savory
- 1 large Carrot, small dice (optional)
- 3 TBSP oil or butter
- 3 TBSP flour
- 750ml milk
- 3 eggs
- salt and pepper
- cheese (optional) cheddar/ feta/ mozzarella
Method
- STEP 1Heat oven at 200/180 fan/gas mark 6. Fry the onion and the Carrot (if using) in the oil for about 3 minutes. Add the mince and brown. Add the tomatoes, potatoes, paprika, summer savory, salt and some black pepper. Transfer to an oven proof dish, pour over hot water to cover it all. Cook for an hour.
- STEP 2After about 40 minutes, start making the topping. Warm oil or melt butter in a saucepan. Add the flour and stir until slightly golden, couple of minutes. Gradually add the cold milk and keep mixing until smooth. Add the salt and a grind or two of black pepper. Add the 3 eggs to the sauce and mix well.
- STEP 3The Moussaka should be about ready, the potatoes will be cooked and most of the water absorbed. Take the Moussaka out of the oven and pour over the topping. Add a sprinkle of cheese if you like. Pop back in the oven for 20 minutes or until golden brown. Serve with green veggies if you like.
