Cookbook:Moussaka (Bulgarian)

Cookbook | Ingredients | Recipes

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.


  • 1/2 kg of minced meat (usually pork in Bulgaria, but don't hesitate to experiment!)
  • 1 kg of potatoes, peeled and finely chopped
  • two tomatoes, finely chopped
  • Parsley, 1/3 cupful, finely chopped
  • one onion, finely chopped
  • 3 eggs, beaten
  • 1 cup yogurt
  • 2 spoonfuls flour
  • Salt and pepper, to taste
  • Oil for cooking


  1. Fry the onion and the minced meat in a little oil. The more fatty the meat is, the less oil you need.
  2. When it is no longer red, mix it with the potatoes, tomatoes, and parsley. Add salt and pepper to taste.
  3. Bake for about 1 hour, or until the potatoes are cooked.
  4. Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes. It's delicious with cold yogurt on the side. Enjoy!