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Bulgarian Moussaka recipe

Bulgarian Moussaka Recipe

This authentic Bulgarian Moussaka recipe features tender potatoes, flavorful ground meat, and a creamy yogurt topping baked until golden brown. A classic Balkan comfort food that is perfect for family dinners, meal prep, and special gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: Bulgarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 pounds potatoes peeled and diced
  • 1 pound ground pork beef, or a mixture of both
  • 1 medium onion finely chopped
  • 2 tablespoons oil
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried savory or oregano
  • Salt to taste
  • Black pepper to taste
  • 1 cup water
For the Yogurt Topping
  • 1 cup Bulgarian yogurt
  • 2 large eggs
  • 2 tablespoons all-purpose flour

Equipment

  • 1 Ceramic baking dish
  • 1 Large skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Chef's knife

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
  3. Add the ground meat and cook until browned, breaking it apart as it cooks.
  4. Stir in the tomato paste, paprika, savory, salt, and black pepper. Cook for 2–3 minutes until fragrant.
  5. Add the diced potatoes and water. Stir well and cook for about 5 minutes.
  6. Transfer the mixture to a greased baking dish and spread evenly.
  7. Bake for 40–45 minutes or until the potatoes are tender.
  8. While the casserole bakes, whisk together the yogurt, eggs, and flour until smooth.
  9. Remove the baking dish from the oven and pour the yogurt mixture evenly over the top.
  10. Return to the oven and bake for another 15–20 minutes until the topping is puffed and golden brown.
  11. Let the musaka rest for 15–20 minutes before serving.
  12. Garnish with fresh parsley if desired and serve warm.

Notes

  • A mixture of pork and beef creates the most traditional flavor.
  • Full-fat yogurt produces the creamiest topping.
  • Allowing the musaka to rest before serving improves texture and makes slicing easier.
  • Leftovers often taste even better the next day.