Moussaka (Bulgarian)
Bulgarian moussaka is a baked dish of minced pork and potatoes, finished with a yogurt and egg topping. Unlike the Greek version, it has no aubergine or béchamel, so the potatoes carry the dish and soak up the meat juices as they bake. The tangy custard-like layer sets in just ten minutes at the end. Pork is traditional, but the recipe invites you to try other minced meats, and cold yogurt alongside is the classic partner.
Instructions
Warm a little oil in a pan and cook the chopped onion with the minced meat until the meat is no longer pink. Fatty meat releases its own fat, so use less oil if yours is on the rich side.
Tip the meat and onion into a large bowl and add the potatoes, tomatoes and parsley. Season with salt and pepper, tasting as you go.
Spread the mixture in a baking dish and bake for about 1 hour. It is ready when a piece of potato is tender all the way through.
Whisk the eggs, yogurt and flour together until smooth, then pour the mixture evenly over the top. Return the dish to the oven for 10 more minutes, until the topping has set.
Serve with cold yogurt on the side.
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