If you think of moussaka, you first may think of Greek foods; however, because the countries border each other, Bulgarian cuisine is very similar. While the main ingredient in Greek moussaka would perhaps be eggplant; potatoes would be the main ingredient in the Bulgarian version. This is because of availability of products and although both Greeks and Bulgarians will use the same word for the dish, the pronunciation will be quit different. I remember going to Greece and asking for this dish and the Greeks had no idea what I was ordering.
You could find moussaka on the menu in just about any Bulgarian restaurant and would definitely be served in every Bulgarian home regardless of region. This dish would be served with a side of plain yogurt and no meal would be complete in Bulgaria without freshly baked bread.
- 1/2 lb ground beef
- 1/2 lb ground pork sausage
- 3 lb potatoes
- 1 shredded carrot
- 1 diced onion
- 2-4 diced mushrooms
- 8 oz tomato sauce
- 1/2 cup water
- 1 tbsp olive oil
- 1 tsp oregano, parsley, basil (each)
- salt and pepper to taste
- 2 eggs
- 32 oz plain yogurt
- 2 tbsp all-purpose flour
- pinch baking soda
- dash of salt, pepper and oregano or savory
- Preheat oven to 375F.
- Brown the ground beef, sausage, onion, mushrooms and half of the spices in a frying pan.
- Then pour in tomato sauce.
- In a 9×13″ casserole dish, mix together the diced potatoes with the other half of the spices, olive oil and water.
- Add the carrots which you have shredded with a potato peeler to the top of the potatoes.
- Pour meat mixture on top of the vegetable mixture.
- Cover with lid or aluminum foil and bake in oven for approximately 45-60 minutes making sure the potatoes are soft and flavorful.