Moussaka (Bulgarian)
Moussaka is a Bulgarian minced meat dish, resembling a casserole. For the Greek version of this dish, see Greek Moussaka. This recipe is adapted from Ralitsa Roesing's kitchen. It's delicious with cold yogurt on the side.
Oil for cooking
1 onion, finely chopped
½ kg minced meat (usually pork in Bulgaria, but don't hesitate to experiment!)
1 kg potatoes, peeled and finely chopped
2 tomatoes, finely chopped
⅓ cup parsley, finely chopped
3 eggs, beaten
1 cup yogurt
2 spoonfuls flour
Salt
Pepper
Fry the onion and the minced meat in a little oil until the meat is cooked. The fattier the meat is, the less oil you need.
Combine meat and onions with the potatoes, tomatoes, and parsley. Add salt and pepper to taste.
Transfer to a baking dish. Bake for about 1 hour, or until the potatoes are cooked.
1 hour
Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes.