ingredients

Minced veal

500 gr

Potatoes

500 gr

Peeled tomatoes

300 gr

Onion

1/2

Extra virgin olive oil

q.b.

Chopped parsley

q.b.

Sale

q.b.

baby

q.b.

Butter

q.b.

For the batter

Whole milk

500 ml

Egg

2

Flour

30 gr

The Bulgarian moussaka is a typical specialty of the Balkan tradition and in particular of Bulgaria. It is a rich and tasty dish, simple to prepare, but which takes quite a long time, due to the double cooking in the pan and in the oven. The recipe is based on minced veal , browned in a pan with a drizzle of oil and then cooked together with onion, peeled tomatoes and diced potatoes. Everything is then transferred to a buttered baking dish, covered with a batter made with milk, eggs and flour, then completed in the oven until completely browned.

The result is a creamy preparation with an irresistible golden crust on the surface, perfect to serve as a single or second course to be completed with a portion of vegetables or a fresh seasonal salad. The Bulgarian moussaka should not be confused with the Greek one , a famous Greek dish which is prepared, however, with aubergines .

Find out how to prepare Bulgarian moussaka by following the step-by-step procedure and advice. Also try cevapcici and meat burek .

How to prepare Bulgarian moussaka

Step 1

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 spoon1.

Step 2

Peel the onion, chop it and add it to the minced meat2.

Step 3

Also add the tomato pulp3.

Step 4

Cover with a glass of water4and let it simmer.

Step 5

Stir occasionally5.

Step 6

In the meantime, wash the potatoes, peel them and cut them into small pieces. Add them to the meat just before the end of cooking, so they cook together6.

Step 7

Prepare the batter: Pour the milk into a bowl with the eggs7.

Step 8

Mix until the mixture is smooth and without lumps8.

Step 9

Add the sifted flour9and mix again.

Step 10

Arrange the meat and potatoes in a buttered baking dish10.

Step 11

Pour the batter into the baking dish11.

Step 12

You will need to cover the meat and potato mixture evenly.12Add a pinch of salt and the chopped parsley.

Step 13

Bake in a preheated oven at 200°C for about 20 minutes, or in any case until golden brown. The Bulgarian moussaka is ready to be served hot or warm13.

Advice

For the preparation of Bulgarian moussaka you can use minced veal , lamb or pork. If the meat should be too dry, after having combined the potatoes into chunks, you can add a glass of water, broth or wine to the pan, so as to complete the cooking better.

Instead of peeled tomatoes, you can use 2 fresh and well-ripened tomatoes : blanch them for a few minutes in water, then drain, peel and add them to the pan.

To make the batter creamier and tastier, you can prepare it with eggs, yogurt, flour and savory, a medicinal plant that is excellent for flavoring sauces and dishes.

Variants

Like most traditional dishes, Bulgarian moussaka has several variations. In addition to potatoes and minced meat, some add other vegetables, such as courgettes, aubergines or spinach; there is also a version of the Bulgarian moussaka made only with potatoes: in this case they are boiled, cut into slices and alternated with layers of cheese. In all, however, the batter is added before cooking in the oven: it will make the dish golden and even tastier.

storage

Bulgarian moussaka can be kept in the fridge for one day in a glass container. Freezing is not recommended.