by Polina

The difference between the Bulgarian and the Greek Moussaka is that we use potatoes not aubargines. Different regions in Bulgaria cook in a different way. I present you a recipe .


  • About 4 servings:
  • 200 gr. Mince (usually pork mince or you can mix half pork-half beef)
  • 1 small onion, finely chopped
  • 1 carrot chopped
  • 4 large potatoes, peeled, 2 chopped and 2 sliced
  • 2 eggs
  • 1/2 a cup of yoghurt
  • salt, paprika, savoury (if you don’t have you can substitute with oregano)
  • 1/4 cup water
  • olive oil

Heat 2 tbsp of olive oil in a saucepan. Add the mince, the onion and the carrot. Sprinkle with all of the seasonings. Add chopped potatoes as well.Cook over low heat, stirring occasionally. Preheat oven to 200°C. Lay half of the sliced potatoeson the bottom of a baking tray. Cover with the mixture from the saucepan and cover with the remaining potato slices. Pour a little bit of water and bake about 30 minutes or until the liquid is evaporated. If the potatoes start to burn too much and the liquid is not evaporated yet, cover with a baking paper. Meanwhile, in a small bowl beat eggs and yoghurt. Pour over theMoussaka. Bake 10-15 minutes more or until the top is golden brown and crispy. Serve warm with yoghurt on the side.

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Date last modified: Mon 25th November 2013


lory's picture

We made Moussaka in Kosovo as well. We use beef mince only, but not with pork or eggs, it is very nice dish, try it you will enjoy.

Jelo's picture

I made this at the weekend but the potatoes were a little bit hard. The mince I used did not have any gravy juice when I cooked it so I added an extra cup of water into the mince. I thought maybe I should have boiled the potatoes a little first of all? Do you have any suggestions? I want to make it again because it had a good flavour.


Anonymous's picture

good blog