Almost all parts of the Balkans have their variants of the moussakas, and this may be confusing for someone who is not from there. Well, this is the most popular variant in Bulgaria, and it is as easy to make as they come. Although it takes a bit of time to bake, the results, as you will soon realize will make all the time worth it.
Ingredients
- 1 lb lean ground beef
- 3 lbs potatoes
- 1 tsp cumin
- 1 tbsp tomato paste
- Black pepper (to taste)
- White pepper (to taste)
- Salt (to taste)
- 2 tbsp oil
- 1 tsp nutmeg (grated)
- 1 cup plain yogurt
- 1 mushroom stock cubes
- 3 eggs
How to Make It
- Put oil, cumin, black and white pepper, tomato paste, nutmeg, and salt. Fry. Take the meat apart with a fork as you fry.
- When the meat has fallen apart, and you have crumbs, take the pan from the fire and remove the excess fat (you can keep them inside a baking tin).
- Skin the potatoes and cut them into small pieces.
- Add half of the potatoes in a baking tin. Sprinkle the meat combination on them and add the rest of the potatoes.
- Pour water – enough that only the top layer of the potatoes is not submerged. Break the stock cube and sprinkle on it.
- Preheat the oven to medium heat. Place the moussaka inches.
- Grab a bowl and whip the yogurt with the eggs. Add some salt and black or white pepper (optional).
- Wait till the water in the tin starts to boil and the potatoes begin to cook. Add the yogurt combination to cover the potatoes completely.
- Bake for about 45 min- 1 hour or until the potatoes cook.
- When it is ready, take it out of the oven and leave to cool. Serve when it is warm.
