Best 4 The Best Bulgarian Moussaka Recipes
Moussaka, a classic dish of Bulgaria, is a hearty and flavorful casserole made with layers of spiced ground beef, sautéed vegetables, and a creamy yogurt sauce. This Bulgarian specialty is a delightful combination of textures and tastes, from the crispy potato crust to the tender meat filling and the tangy yogurt topping. It is a versatile dish that can be customized with various vegetables, spices, and herbs to suit different preferences. This article provides three delectable variations of Bulgarian moussaka: the traditional meat moussaka, a vegetarian moussaka packed with colorful vegetables, and a unique sweet potato moussaka that offers a delightful twist. Each recipe includes step-by-step instructions, ingredient lists, and cooking tips to guide you through creating this flavorful Bulgarian dish in your own kitchen.
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THE BEST BULGARIAN MOUSSAKA
The difference between the Bulgarian and Greek moussaka is that there are no eggplants in the Bulgarian one.
Provided by zori2559
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of olive oil in a saucepan. Add the ground beef, the onion, the tomatoes, salt, black paper, oregano. Cover and cook on low heat, stirring occasionally until the liquids from the tomatoes are almost evaporated and the mixture become dry.
- Preheat oven to 375°F Spray the bottom of a square baking pan. Arrange 2 sliced potatoes on the bottom of the pan, sprinkle with salt and black paper, cover with ground beef mixture and cover with the remaining potato slices. Sprinkle with salt and black paper. Add 1/2 cup white wine and 1/2 cup water. The liquid must almost cover the last level of potato slices. Pour into the preheated oven and bake about 45 minutes or until the liquid is evaporated. If the potatoes start to burn too much and the liquid is not evaporated yet, cover with baking paper.
- Meanwhile, in a small mixing bowl beat eggs, add milk and the flour. Add salt, black paper, fresh parsley or dry oregano. Pour over the already dried moussaka. Bake 5 more minutes or until the top is golden brown and crispy. Serve warm.
BULGARIAN MOUSSAKA (MUSAKA)
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!
Provided by HollyMak
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat 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.
- After 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.
- The 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.
BULGARIAN MOUSSAKA
This is a Bulgarian variant of moussaka that my family makes.
Provided by no_fun_at_all
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 12
Number Of Ingredients 19
Steps:
- Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Transfer meat mixture to a large baking pan.
- Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
- Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
- Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
- Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.
Nutrition Facts : Calories 335.1 calories, Carbohydrate 27.7 g, Cholesterol 72.4 mg, Fat 17.8 g, Fiber 3.8 g, Protein 16.4 g, SaturatedFat 4.4 g, Sodium 829.4 mg, Sugar 6 g
BULGARIAN MOUSSAKA
Unlike what you might expect, this is one of the easiest dishes in my repertory. In takes time to bake but preparation is a breeze. There are an awful lot of different moussakas that I suppose all originate from different parts of the Balkans. This is the most popular one in Bulgaria and when you order moussaka in a Bulgarian restaurant this is exactly what you are going to get. All others are named after the veggies used -- moussaka with zucchini, with eggplant or vegetarian moussaka (rice and vegetables).
Provided by Nelka
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a frying pan put the oil, the beef, the tomato paste, cumin, black and white pepper, nutmeg and some salt and start frying forcing the meat with a fork to fall apart into crumbs.
- When all the meat is falling apart remove from the fire and drain the excess fat (although you could also add it to the baking tin).
- Peel the potatoes and chop them into small pieces (1/2" or a bit smaller).
- Put half of the potatoes in a deep baking tin, spread the meat mixture over them and top it with the rest of the potatoes; you could use a larger or a smaller diameter tin depending on how thick you want your moussaka to be.
- Add water until only half of the top layer of potatoes stays uncovered by it and break the stock cube over it (BE CAREFUL - if you opt not to use the cube you'll have to add some salt).
- Preheat the oven to a medium temperature and put the moussaka inches.
- In a bowl beat the yogurt with the eggs the thyme, a bit of salt and some black or white pepper if you want.
- When the water in the tin starts boiling and the potatoes start to cook, poor in the yogurt mixture taking care that it covers the potatoes entirely.
- Bake until the potatoes are done (about 45 min-1 h total baking time) but be careful not to burn the yogurt lid - you may want to lower the heat or to leave the oven heating from under the tin only.
- When ready take out of the oven and leave to cool a bit - potatoes cool very slowly.
- Serve very warm.
Tips:
- To ensure your moussaka is cooked evenly, use a Dutch oven or a deep baking dish.
- Sear the eggplant slices before layering them in the baking dish. This will help them hold their shape and prevent them from becoming soggy.
- Use a combination of ground beef and ground pork for the meat filling. This will give the moussaka a richer flavor.
- Add a layer of thinly sliced potatoes to the bottom of the baking dish before adding the meat filling. This will help to absorb excess moisture and prevent the moussaka from becoming too greasy.
- Top the moussaka with a generous layer of béchamel sauce. This will help to keep the moussaka moist and flavorful.
- Bake the moussaka until the top is golden brown and the center is cooked through. This usually takes about 45 minutes.
- Let the moussaka cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.
Conclusion:
Bulgarian moussaka is a hearty, flavorful dish that is perfect for a special occasion or a weeknight meal. It is made with layers of eggplant, ground meat, potatoes, and béchamel sauce. The moussaka is then baked in the oven until it is golden brown and cooked through. This dish can be served with a variety of sides, such as rice, roasted vegetables, or a salad.
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