Traditional Bulgarian Potato Moussaka with Yogurt-Egg Topping

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Heat the oven to 190°C (375°F). Warm the sunflower oil in a wide pan and soften the onion for 5 minutes.

Ingredients quick view

1kg potatoes, peeled and cut into 1.5cm cubes

500g mixed minced pork and beef

1 large onion, chopped

1 teaspoon paprika

1 teaspoon dried chubritsa (summer savory)

1/2 teaspoon black pepper

1 1/2 teaspoons salt

3 tablespoons sunflower oil

250ml hot water

300g plain yogurt

3 large eggs

2 tablespoons all-purpose flour

Cut potatoes into even small cubes so they cook with the meat.

Stir once during the first bake to keep the mixture even.

Whisk flour smoothly into the topping to avoid lumps.

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