This authentic Bulgarian Moussaka The recipe that is led over generations is a hearty and aromatic dish made of potatoes, beef wood meat and fresh vegetables. Easy to prepare and full of rich, calming flavors – perfect for a family meal.
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Last month, while my mother and grandmother visited, we spent time in the kitchen to cook our traditional Bulgarier meals.
Today I share one of the best – Bulgarian MoussakaAn authentic recipe that has been in my family for generations, from my grandmother to my mother and now passed on to me. Every time I do it, I have the feeling that I can bring a small piece of Bulgaria to my table.
I have lost the count of how often I have made this recipe over the years. After a lot of optimization and experimentation, I finally found a way to optimize the process and bring it to the table in just one hour – definitely the fastest moussaka that I have ever done!
One of my biggest time -saving tricks? Fry the vegetables and the beef wood meat before you go into the oven. It not only shortens the cooking time, but also makes the flavors merged beautifully.
Ingredients and substitutes
A complete list of ingredients with measurements can be found in the following recipe card.
I think it’s great that the ingredients are super simple, everyday pantry basic foods.
- Minced meat – I prefer to use lean beef meat meat (93% lean), but you could also use more fat beef wood meat. You may only have to empty excess liquid after cooking. You can also use ground boar or lamb.
- Yukon gold potatoes – I can only recommend Yukon gold potatoes for this recipe because they keep their shape better after cooking and do not become mushy when baking.
- Different vegetables – Carrots, celery, onion, red peppers, tomato, garlic
- Spices – Salt and ground black pepper, peppers, cumin, summerly hearty aka Bulgarian chubritsa (if you don’t have it, use Italian herbal spice)
- Ingredients up to date – Eggs, yogurt, milk, cheese, baking powder
How to do Moussaka
You can find detailed recipe instructions in the following recipe card.
- Sautéé vegetables: Heat the oil in a large pan with medium high heat. Fry onions, carrots, celery and peppers for 3 to 5 minutes. Stir in the chopping tomato and garlic and seasoned with salt, black pepper, peppers and hearty. Transfer to a 9 × 13 casserole.
- Cook beef wood meat: Brown beef in the same pan for 5 minutes and breaks it up when cooking. Season with salt, black pepper, peppers, hearty and cumin. Add into the baking dish.
- Cooking potatoes: Cook potatoes in two batches in the same pan with oil and season every batch with salt, peppers, black pepper and hearty. Covered for 10 minutes with occasional stirring. Add into the baking dish.
- Combine and bake: Mix everything in the baking dish and distribute yourself evenly. Pour 1 cup of water over the mixture. Bake in a preheated oven at 375 degrees for 40 minutes.
- Make topping: Beat the egg whites and egg yolk separately. Fold the egg yolk into the egg whites, stir in the yogurt, milk and baking powder.
- Bake: Spread over the baked moussaka, sprinkle them with crushed cheese and bake them for about 10 to 13 minutes in a preheated 400 f oven until they are golden.
Tips from Neli’s kitchen
Recipe notes and tips
Here are some tips to ensure that your Moussaka recipe is perfect every time.
- Season the ingredients when cooking. If you scye the beef meat while cooking, then season the vegetables as you fry it and season the potatoes as you tie it up. This ensures that all ingredients are equally and well seasoned before they bake the moussaka so that the final dish is aromatic and not boring.
- Have or mix the ingredients. You can either layer the vegetables and the meat in the baking shell or mix them together. My grandmother and mother have always mixed them, and that’s what I usually do.
- Let Moussaka rest. As soon as I was baked, I usually leave the moussaka about 10 – 15 minutes before serving. This allows the moussaka to set and make it easier to cut into decent portions.
Operate suggestions
I like to serve this potato and beef mousaka with a classic Shopska salad or cucumber salad. You can also serve another Bulgarian classic as the first course -Tarator -Tarator -kalt -kurken -Soup. And end the food with an irresistible baklava (I know that this is not considered a healthy occasion, but sometimes for special occasions that you can treat yourself to a little))
Why you have to try this recipe
This traditional Moussaka recipe with potatoes and beef wood meat is pure comfort food – hearty, aromatic and satisfactory.
- Fast – Most traditional Moussaka recipes are time -consuming, but it comes together in an hour without affecting the taste.
- Tasty – I have found that frying the vegetables and the beef minced meat enables the flavors to develop deeply and make every bite rich, hearty and absolutely delicious. No mild layers here!
- Fool -proof method: After testing several variations, I have perfected an optimized process that eliminates unnecessary steps and at the same time provides the same hearty, authentic taste that you long for. No complicated techniques – only real, healthy comforts!
If you liked this Moussaka recipe or another recipe in my blog, please leave a Star rating And let me know how it was in the Comments below. Thanks for the visit!
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Sautéé vegetables: Heat the oil in a large pan with medium high heat. Fry onions, carrots, celery and peppers for 3 to 5 minutes. Stir in the chopping tomato and garlic and seasoned with salt, black pepper, peppers and hearty. Transfer to a 9 × 13 casserole.
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Cook beef wood meat: Brown beef in the same pan for 5 minutes and breaks it up when cooking. Season with salt, black pepper, peppers, hearty and cumin. Add into the baking dish.
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Cooking potatoes: Cook potatoes in two batches in the same pan with oil and season every batch with salt, peppers, black pepper and hearty. Covered for 10 minutes with occasional stirring. Add into the baking dish.
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Combine and bake: Mix everything in the baking dish and distribute yourself evenly. Pour 1 cup of water over the mixture. Bake in a preheated oven at 375 degrees for 40 minutes.
Topping
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Do the topping: Backing up during the Moussaka, do the topping. Beat 4 protein to fluffy. Beat 4 egg yolk with 4 tablespoons of water in a separate bowl. Fold the yogurt, milk, egg yolk and soda into the egg whites. Season with salt and ground black pepper.
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Bake: Increase the oven temperature to 400 degrees Fahrenheit. Spread over the baked moussaka, sprinkle with crushed cheese and bake for 10-15 minutes until it is golden brown.
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surcharge: Let Mussaka rest for about 10 – 15 minutes before cutting. Serve warm.
Portion: 403G | Calories: 315Kcal | Carbohydrates: 28G | Protein: 21G | Fat: 14G | Saturated fat: 6G | Polyunes unsaturated fat: 1G | Monoons unsaturated fat: 6G | Transfett: 0.4G | Cholesterol: 142mg | Sodium: 803mg | Potassium: 919mg | Fiber: 4G | Sugar: 5G | Vitamin A: 2781IU | Vitamin C: 51mg | Calcium: 172mg | Iron: 4mg
Liability exclusion of nutrition: Nutritional values are estimates and can vary with ingredients, brands and portion sizes. Use your preferred nutritional calculator to accuracy.
Liability exclusion: The information provided in this recipe only serves for information purposes and should not be regarded as medical or nutritional advice. I am not a doctor or nutritionist. Always contact a qualified health service provider to receive personalized instructions for your diet or health. For more information, see my complete disclosure.