Bulgarian Moussaka is a traditional Balkan specialty, particularly in Bulgaria. It's a rich and flavorful dish, simple to prepare, but requires a long time due to the double cooking process, both in the pan and in the oven.
The recipe is made with ground veal, browned in a pan with a drizzle of oil and then cooked with onion, peeled tomatoes, and diced potatoes. The mixture is then transferred to a buttered baking dish, coated with a batter made from milk, eggs, and flour, and baked until golden brown.
The result is a creamy dish with an irresistible golden crust, perfect as a main course or a side dish, complemented by a side of vegetables or a fresh seasonal salad. Bulgarian moussaka should not be confused with Greek moussaka, a famous Hellenic dish made, however, with eggplant.
Ingredients
How to Make Bulgarian Moussaka
Pour a drizzle of oil into a large non-stick pan, add the minced meat and brown it over medium heat, stirring the meat occasionally with a wooden spoon.
Pour a drizzle of oil into a large non-stick pan, add the minced meat and brown it over medium heat, stirring the meat occasionally with a wooden spoon.
Peel the onion, chop it and add it to the minced meat.
Peel the onion, chop it and add it to the minced meat.
Also add the tomato pulp.
Also add the tomato pulp.
Cover with a glass of water and cook over low heat.
Cover with a glass of water and cook over low heat.
Stir occasionally.
Stir occasionally.
Meanwhile, wash the potatoes, peel them, and cut them into small pieces. Add them to the meat just before the end of cooking, so that they cook together.
Meanwhile, wash the potatoes, peel them, and cut them into small pieces. Add them to the meat just before the end of cooking, so that they cook together.
Prepare the batter: pour the milk into a bowl with the eggs.
Prepare the batter: pour the milk into a bowl with the eggs.
Mix until you get a smooth, lump-free mixture.
Mix until you get a smooth, lump-free mixture.
Add the sifted flour and mix again.
Add the sifted flour and mix again.
Place the meat and potatoes in a buttered baking dish.
Place the meat and potatoes in a buttered baking dish.
Pour the batter into the baking dish.
Pour the batter into the baking dish.
You will want to cover the meat and potato mixture evenly. Add a pinch of salt and the chopped parsley. Bake in a preheated oven at 390°F/200°C for about 20 minutes, or until golden brown.
You will want to cover the meat and potato mixture evenly. Add a pinch of salt and the chopped parsley. Bake in a preheated oven at 390°F/200°C for about 20 minutes, or until golden brown.
Enjoy while still hot or warm!
Enjoy while still hot or warm!
FAQs
What Other Type of Meat Can I Use?
To make Bulgarian moussaka, you can use ground veal, lamb, or pork. If the meat is too dry, after adding the diced potatoes, you can add a glass of water, broth, or wine to the pan to further cook it.
Can I Savor the Batter In Any Way?
To make the batter creamier and more flavorful, you can prepare it with eggs, yogurt, flour, and savory, a medicinal plant excellent for flavoring sauces and dishes.
Bulgarian Moussaka Variants
Like most traditional dishes, Bulgarian moussaka has several variations. In addition to potatoes and ground meat, some add other vegetables, such as zucchini, eggplant, or spinach. There's also a version made entirely with potatoes: in this case, they're boiled, sliced, and layered with cheese. All of them, however, require the addition of batter before baking: this makes the dish golden brown and even more flavorful.
How to Store Any Leftovers
Bulgarian moussaka can be stored in the refrigerator for a day in a glass container. Freezing is not recommended.
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