Мусака — Print Recipe — The Culinary Codex

A layered casserole of sliced potatoes and spiced ground beef, topped with a golden yogurt-egg custard and baked until set and browned. The Bulgarian comfort food classic, distinct from its Greek cousin.

Ingredients

1kg potatoes, peeled and sliced
500g ground beef
2 large onions, diced
3 ripe tomatoes, grated
2 tbsp sunflower oil
1 tsp paprika
1/2 tsp cumin
400g Bulgarian yogurt
3 eggs
Salt and black pepper

Instructions

1 Peel and slice potatoes into 5mm rounds. Lightly fry in sunflower oil until just golden, or layer them raw for a lighter version.
2 Brown ground beef with diced onions in a skillet. Add grated tomatoes, paprika, cumin, salt, and pepper. Cook until the liquid evaporates, about 10 minutes.
3 Layer half the potatoes in a greased baking dish, spread all the meat mixture evenly, then top with the remaining potatoes.
4 Whisk yogurt with eggs and a pinch of salt until smooth. Pour this custard evenly over the top potato layer.
5 Bake at 180C for 40-45 minutes until the yogurt topping is golden brown and set, and the potatoes are completely tender.
6 Let rest for 10 minutes before cutting into squares. Serve with a simple salad alongside.

Did You Know?

Unlike Greek moussaka which uses eggplant and bechamel, Bulgarian musaka uses potatoes and a yogurt-egg topping, reflecting Bulgaria's yogurt obsession.