Ingredients for base:
  • 1 lb ground pork
  • 1/2 lb ground beef
  • 8 large potatoes, peeled and diced (about 1/4-inch cubes)
  • 1 large onion, peeled and diced
  • 2 cups diced mushrooms
  • 2 carrots, peeled and diced
  • 1 can (14.5 oz) diced tomatoes, not drained
  • 2-3 cups tomato pasta sauce
  • 1 cup water
  • 2 cloves garlic, minced
  • 1-2 tsp salt (or to taste)
  • 1 orange bell pepper, sliced
  • 1-2 tsp Italian seasoning or summer savory for more authentic flavor
  • dash of paprika, sage and thyme
  • black pepper, to taste
  • 1 tbsp oil (for sautéing)

Ingredients for topping:

  • 3 cups plain greek yogurt
  • 1 cup milk
  • 3 large eggs
  • 4 heaping tbsp all-purpose flour
  • 1/4 tsp baking powder
  • dash of baking soda
  • pinch of salt (optional)

Instructions:

  • Cook the Meat and Vegetables:
    • Preheat your oven to 375°F (190°C).
    • In a large skillet or Dutch oven, sauté onions and mushrooms over medium heat for about 10 minutes. Add the ground beef and ground pork. Cook, breaking up the meat with a spoon, until browned. Drain some of the excess fat if needed.
    • Add the minced garlic, carrots, and sliced bell pepper. Cook for 5 more minutes until vegetables soften.
    • Stir in diced tomatoes, tomato sauce, 1 cup water and all seasoning. Simmer for 10 minutes, stirring occasionally.
  • Assemble the Moussaka:
    • Add the diced potatoes to the bottom of a large baking pan that is about 3 inches tall.
    • Pour the meat and vegetable mixture on top and spread it evenly.
    • If the mixture seems too dry, add a bit more water (up to ½ cup) to ensure the potatoes will cook through.
    • Cover with aluminum foil.
    • Bake in the preheated oven for 60-90 minutes or until the potatoes are tender when pierced with a fork.
  • Prepare the Topping:
    • In a medium bowl, whisk together yogurt, milk, flour, eggs, soda, powder and a pinch of salt until smooth. 
    • The mixture should be pourable but slightly thick. If it’s too thick, add a little more milk; if too thin, add another tablespoon of flour.
  • Add the Topping and Broil:
    • Remove the baking dish from the oven. Pour the yogurt-egg mixture evenly over the top of the moussaka.
    • Increase the oven temperature to broil. 
    • Return the dish to the oven and broil for 15-20 minutes, or until the topping is golden brown and set. Watch closely to prevent burning.
  • Serve:
    • Let the moussaka rest for 10 minutes before serving to allow the topping to set.
    • Serve warm with a side of bread or a simple green salad and top with plain Greek yogurt.
    • Serves size, 8-10.
    •  Leftovers can be refrigerated for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes.

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