Moussaka is a well known dish mainly thanks to the popularity of the Greek version of this meal. It’s preparation includes layers of meat and eggplant topped with white sauce – Béchamel. It’s less known, that many countries have their own version of moussaka. I am not a huge fan of eggplant and lamb, so today we are going to prepare the Balkan and more specifically Bulgarian version of this dish. As you are going to see in this recipe there’s not much to not like about this version of Bulgarian moussaka. It’s prepared with tasty golden potatoes, flavorful and juicy ground beef and pork, and it’s topped with crunchy burst of flavorful sauce.

You Need:

Instructions:

Start by cleaning and cutting your vegetables (carrot, onion, celery, potatoes) in to small pieces (Brunoise Dice). Leave the peeled potatoes a bit bigger (medium dice). In a Deep pot heat up 2 tbsp. of vegetable oil. In the hot oil on medium heat put ground pork and ground beef. Cook for about 5 min., stirring occasionally. Add the already cut carrot, onion and celery. Let them cook for 2-3 min. and add the cut potatoes. Put 1 cup of vegetable broth and water to cover about two fingers over your meat and vegetables. Season to taste with the above mentioned spices – salt, black pepper, thyme, bay leaf, paprika, garlic and onion powder, ground cumin, finely chopped fresh parsley and dill and Vegeta Soup and Seasoning Mix. Leave on medium heat for about 10 min. In mean time preheat your oven at 400 F. Pour everything from the pan into Lasagna Pan and cover with aluminum foil. Bake for 20 min.

While waiting for the moussaka to finish cooking prepare the sauce topping. Mix eggs, flour, yougurt until well blended and season with salt, black pepper and thyme. Uncover the pan with moussaka and pour the mixture. Put back in the oven uncovered, and cook for about 5 min. or until an appetizing golden crust is achieved. Serve hot with a spoon of yougurt or sour cream.

Enjoy!