Bulgarian Potato Moussaka

Moussaka is a traditional Balkan and Mediterranean dish, although the different regions (and countries) have different takes on it. Here I am offering you a recipe for the traditional Bulgarian potato moussaka.

Ingredients:

1kg potatoes

1kg fresh tomatoes or 800g canned chopped tomatoes

700g minced meat (turkey or a mix of beef and pork, beef alone is far too lean)

3 large onions

2 carrots

100ml vegetable or sunflower seed oil       

150ml water

1 tablespoon of paprika

Black pepper

Parsley or basil

Salt

For the crust

2 large eggs

400g unflavoured Greek yoghurt

3 tablespoons of flour

1/2 teaspoon of baking soda

Directions:

1. Peel and chop the potatoes into 1cm cubes. Peel and chop the onions and the carrots to small pieces. If you

are using fresh tomatoes submerge them in boiling water for a 10-15 seconds, then peel them and cut them into small pieces. Chop the parsley or basil.

2. In a large pan sautee the chopped onions in the oil until they turn translucent. Add the carrots. Sautee them together until the carrots soften a little. Add the minced meat and fry it until it falls apart in small pieces. Season with the salt and black pepper to taste.

3. Clear a small space on the bottom of the pan and add the paprika. Let the paprika fry for less than a minute (do not overfry as it will turn bitter!). Mix it with the rest of the ingredients and quickly add the tomatoes. Put the lid on the pan and let the mixture boil for another 10-15 minutes.

4. In a separate bowl mix well the eggs, flour and the Greek yoghurt.

5. Pour the tomato and minced meat mixture in a suitable baking dish. Add the chopped potatoes. Sprinkle the basil or the parsley. Mix well. Add the water. Bake in a preheated 200 degree Celsius oven until the potatoes have cooked through and the mixture has a nice thin crust on top of it.

6. Right before you pour mixture of eggs, yoghurt and flour, add the teaspoon of baking soda to it. Mix well. Pour the mixture over the already baked potatoes. Bake until the top is golden to golden brown.

Serve with each portion several spoons of thick Greek yoghurt or sour cream.