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Bulgarian Style Moussaka

What's The Big Idea?

While many people view Moussaka as a Greek dish, versions of it are popular throughout south eastern Europe, including Bulgaria. In the Bulgarian version, the traditional Greek aubergines (egg plants) are replaced with potatoes, while the typically Bulgarian use of yoghurt gives the dish a tangy flavour. Either beef or lamb can be used.

Good served with a green side salad.

Shopping List

Here's the list of what you need:

  • 1 tablespoon vegetable oil
  • 1 lb minced beef
  • 1 x 400g tin chopped tomatoes
  • 3 lb potatoes, peeled and cut into 1cm cubes
  • 1 medium onion, chopped
  • 2 medium eggs
  • Pinch of baking soda
  • 1 lb plain yogurt
  • 1 tablesoon plain flour
  • Salt and black pepper to taste

What To Do

  • Preheat the oven to 375F/190C
  • Heat the oil in a frying pan and fry the mince and onion until browned
  • Add the tomatoes, season and mix well and then transfer to a suitably sized casserole dish
  • Top with the diced potatoes, and bake in oven for 45 minutes
  • Meanwhile, mix together half of the yogurt, the eggs, the baking soda and flour in a bowl
  • Pour over the casserole after about 45 minutes. Continue to cook in the oven until the top browns and the potatoes are soft
  • Serve with fresh bread and the remaining yogurt on the side

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