Musaka (Bulgarian Potato and Minced Meat Bake)
Local name: Мусака
In short: Layers of sliced potatoes and spiced minced pork and beef under a golden topping of whisked egg and yogurt, baked until set. Bulgaria's potato moussaka. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 500 kcal
Bulgarian musaka is built on potatoes rather than eggplant. Sliced potatoes are layered with minced meat cooked with onion, paprika and summer savory, then covered with a topping of egg and yogurt that bakes into a soft, golden custard. It is everyday home cooking, eaten warm with a spoonful of cold yogurt and a tomato salad on the side. It slices more neatly on the second day.
Instructions
- Heat the oven to 190°C (375°F). Oil a 23 x 30 cm (9 x 12 in) baking dish with 1 tbsp of the potato oil. Toss the sliced potatoes with 1 tsp salt and the remaining oil.
- Heat 2 tbsp oil in a large pan and cook the onion for 6 minutes until soft. Add the ground meat, break it up and cook for 8 to 10 minutes until browned and no liquid is left.
- Stir in the paprika, savory, tomato paste, salt and pepper and cook for 2 minutes. Add the parsley and let the mixture cool slightly.
- Spread half the potatoes in the dish in an even layer. Cover with all the meat, then top with the remaining potatoes.
- Cover with foil and bake for 35 minutes, until the potatoes are almost tender.
- Whisk the eggs, yogurt, flour and pinch of salt until smooth. Remove the foil and pour the topping evenly over the potatoes.
- Bake uncovered for 20 to 25 minutes, until the top is set and golden and the meat layer reaches 71°C (160°F).
- Rest for 10 minutes before cutting. Serve with cold yogurt.
Tips
- Slice the potatoes evenly, ideally with a mandoline, so they cook at the same speed. Pat them dry so the layers do not steam into mush.
- Cook the meat until no liquid is left before layering. A wet filling makes the finished musaka watery.
Questions and answers
How is Bulgarian musaka different from Greek moussaka?
Bulgarian musaka is based on sliced potatoes and minced meat, topped with a yogurt and egg custard. Greek moussaka usually uses eggplant and a béchamel topping.
Can I make musaka ahead?
Yes. Bake and cool it, refrigerate for up to 3 days and reheat at 170°C (340°F) for 20 minutes.
Can I freeze musaka?
Yes, in portions for up to 2 months. The yogurt topping may soften slightly after thawing.
How long does it take to make Musaka (Bulgarian Potato and Minced Meat Bake)?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Musaka (Bulgarian Potato and Minced Meat Bake)?
About 500 kcal per serving, with 24 g of protein, 36 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 36 g |
| Fat | 30 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
