banitsa, shopska salad and tarator. The yogurt and eggs layer on top gives the dish a unique taste which you can’t find anywhere else. The Greek Moussaka uses eggplant rather than potatoes. 

Here’s the Bulgarian Moussaka recipe:

2 lb (~1 kg) potatoes, cut in small cubes
1 lb (1/2 kg) ground meat
1 onion, chopped
2 cups milk
4 eggs
1/2 cup oil
2 tablespoons paprika
1 tablespoon salt
1 teaspoon crushed black pepper


Start with cooking the onion in a pan with 1/4 oil until golden brown. Then add the ground meat, the pepper, the paprika, and half the salt. Fry until meat gets brown and then remove the pan from the heat.


Mix well with the potatoes and the other 1/4 cup of salt. Add the mixture in a casserole pan with the rest of the oil. Bake in oven for about 40 minutes on 425 F (~220 C). 

In the meantime mix the milk and the eggs separately and pour on top  of the meal for the last 10  minutes in the oven untill it turns brownish.


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