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Spotlight on Potatoes with Bulgarian Moussaka
This moussaka features no eggplant and no béchamel sauce using potato and yogurt instead. Simple to make, Bulgarian moussaka is gaining a well-deserved reputation.
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 1 hour |
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Ingredients
- 1/4cup olive oil
- 1 onion, brownchopped
- 1lb pork, ground (minced)
- 1tsp black pepper, ground
- 2tbsp paprika
- 2tsp salt, ground sea
- 2lb potatoesdiced
- water
- 1cup yogurt
- 2 eggs
- 2cups milk
Instructions
- Pre-heat oven to 420 f (215 c).
- Heat half the oil in a pan over a moderate heat and cook the onion until golden brown. Add the ground pork, pepper, paprika and half the salt. Cook until the meat is well browned. Put aside.
- In a large casserole dish, spread the remaining oil over the bottom. Place half the diced potato on the bottom. Layer the meat mixture over the potato and then layer the remaining diced potato over the meat. Pour enough cold water over the moussaka to cover about half of the top potato layer. Sprinkle the remaining salt over the top.
- Place the casserole in the oven and cook for about 15 minutes. By that time the water should be simmering.
- Meanwhile combine the yogurt, milk and eggs, whisking well to combine.
- After the first 15 minutes cooking time, pour the yogurt mixture over the moussaka and sprinkle some paprika over the top. Return to the oven and cook for a further 30 to 45 minutes or until the yogurt top is golden brown.
Recipe Notes
https://compassandfork.com/recipe/spotlight-potatoes-bulgarian-moussaka/
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https://compassandfork.com/recipe/spotlight-potatoes-bulgarian-moussaka/ |