Sunday, August 14, 2016

Bulgarian Musaka

      I have been asked many times to share this recipe but I didn't want to do a post until I figure out how to make the irresistible musaka that everyone loves. A recipe that you will keep going back to and perhaps will become a family favorite. So here it is! Bulgarian musaka is one of the most popular traditional bulgarian dishes. Do not confuse Bulgarian musaka with Greek musaka. They are very different as they use different ingredients. This dish is like a casserole and its main ingredients are potatoes, ground beef, eggs and plain yogurt. It takes about an hour and a half to make but it is totally worth the time and effort. I am hoping that this dish will remind my children of home just like it reminds me of home. If you are sick of cooking the same casserole over and over again, consider making this recipe. Your family will love it!

Serves: 8-9

Main Ingredients: 

1lbs - 1.300lbs ground beef (80% lean/20% fat) 

6-8 russet potatoes, cubed about 1/2 inch 

1/2 green bell pepper, minced 

1/2 yellow onion, minced

1/2 cup grated carrot 

1/2 tomatoe, chopped 

1/2 cup flat leaf parsley, chopped 

1/4 cup fresh dill, chopped 

3/4 cup sunflower oil 

1tsp thyme 




black pepper, crushed 

Ingredients For The Topping:

3 eggs 

1/2 cup plain yogurt 

1 cup butter milk 

1 Tbsp flour 

1/4 tsp baking soda 


In a 13x9 pan spread the cubed potatoes covering the bottom of the baking pan (about half way). Cover with cold water and set aside. 

Preheat oven to 400 degrees F. In a sauce pan add the beef, pepper, carrot, onion, tomato, parsley, thyme, 1 Tbsp salt, 2tsp paprika and 10 cracks of black pepper. Cook on medium high until beef is brown. (Do not overcook beef. Beef should be a little undercooked). Set aside. 

Drain the water from the potatoes. Add the sunflower oil, dill, 1/2 tsp salt, 1 tsp paprika and mix. Then add the meat mixture on top of the potato mixture. Mix well. With a spatula press down the potatoes and meat mixture creating a flat surface. Sprinkle 1 tsp paprika again and crack some black pepper (about 6 - 7 cracks). Bake for 45 minutes, stirring the musaka about 30 minutes after it has been in the oven. Make sure to create that same flat surface as earlier.

In the mean time prepare the topping. In a bowl mix the eggs, yogurt, buttermilk, flour and baking soda. Refrigerate until you need to use it. 

After the musaka has been in the oven for 45 minutes, take it out. Taste it. Make sure it tastes good and it doesn't need more salt. Pour the egg mixture on top of the musaka spreading it evenly. Put back in the oven for additional 15 minutes. Serve while it is hot. For more authentic taste serve it with drizzled plain yogurt. Enjoy!  



  1. Can't wait to try this recipe! My mouth is watering just reading the ingredients.

  2. Ooh, I'll have to ask my wife to try this recipe.