All the flavours of the world can be found in the WUR community. Michael Sergiev (18), Bachelor’s student Environmental Sciences, shares a recipe for the Bulgarian version of moussaka.
‘Moussaka is enjoyed in many variations throughout the Balkan region, but I think the Bulgarian version is the best because of the combination of meat and potatoes, together with the tasty topping. The best addition to the moussaka is Bulgarian yoghurt, one of my favourite products. I enjoy this dish very much, especially when my grandmother prepares it.’
Ingredients
- 1kg potatoes
- 600g minced meat
- 1 onion
- 250g mashed tomatoes
- 5 tbsp oil
- 1-2 tsp salt
- 2 tsp paprika
- ground black pepper to taste
- 1 tsp savory
For the topping:
- 6 tbsp oil
- 3 tbsp flour
- 500ml fresh milk
- 3 eggs
Preparation
1. Peel the potatoes and cut them into cubes. Pour 2 tbsp oil and 4 tbsp mashed tomatoes into a dish, add the potatoes and salt, mix lightly and put in an oven preheated to 180C. Bake for 15 minutes;
2. Chop the onion, heat 5 tbsp oil and fry the chopped onion in it for a minute;
3. Add the minced meat and fry over medium heat for about 5 minutes;
4. Then add the seasonings and the remaining tomatoes;
5. Remove the potatoes from the oven and place the minced meat on top. Pour 250 ml hot water into the dish. Mix well and bake for 30-40 minutes at 180C;
6. For the topping, heat the oil, add the flour and fry for half a minute. Pour in the cold milk and bring to the boil, stirring constantly;
7. Then beat the eggs in a bowl and pour the hot mixture over them, stirring constantly;
8. Add the topping to the baked moussaka, return the dish to the oven and bake for 15 minutes.
