Bulgarian Musaka (Мусака)
Bulgarian Musaka (Мусака)
Ingredients
- 1 kg potatoes, peeled & diced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 500 g minced meat
- 200 g peeled tomatoes, mashed
- 1 tablespoon tomato paste, or 2 tablespoons
- as needed paprika powder, smoked or sweet
- as needed chubritsa, (savoury herb)
- as needed salt
- as needed black pepper
- 1 tablespoon neutral oil, or 2 tablespoons
- as needed water, enough to just cover the potatoes
For the zalivka (Bulgarian yoghurt topping)
- 400 g Bulgarian yoghurt
- 1 egg
- 2 tablespoons flour
- 1 teaspoon baking soda
- as needed salt
Instructions
- 1
Preheat your oven to 170°C (fan). Peel and finely chop 1 onion and 1 carrot. Peel and dice 1 kg of potatoes into bite-sized pieces. Mash 200 g of peeled tomatoes.
⏱️ 10 min•🌡️ 170
- 2
Heat 1-2 tablespoons of neutral oil in a large pot over medium heat. Add the finely chopped onion and carrot and fry them until they are soft, about 5-7 minutes.
⏱️ 7 min
- 3
Add 500 g of minced meat to the pot with the softened vegetables. Cook, breaking up the meat with a spoon, until it is browned, about 8-10 minutes.
⏱️ 9 min
- 4
Stir in 1-2 tablespoons of tomato paste, paprika powder (smoked or sweet), chubritsa (savoury herb), salt, and black pepper. Cook for 2-3 minutes, allowing the tomato paste and spices to release their flavor.
⏱️ 3 min
- 5
Add the mashed tomatoes to the pot, followed by the diced potatoes. Stir everything together to combine.
⏱️ 2 min
- 6
Add enough water to the pot to just cover the potatoes. Bring the mixture to a gentle simmer. Cover the pot with a lid and simmer for about 20 minutes, or until the potatoes are almost cooked through.
⏱️ 20 min
- 7
Transfer the musaka mixture from the pot into a baking dish. Place it in the preheated oven and bake for around 40 minutes, or until some of the liquid has evaporated and the top begins to crisp.
⏱️ 40 min•🌡️ 170
- 8
While the musaka is baking, prepare the yogurt topping (zalivka). In a measuring jug or bowl, combine 400 g of Bulgarian yogurt, 1 egg, 2 tablespoons of flour, 1 teaspoon of baking soda, and a pinch of salt. Whisk all the ingredients together quickly. The baking soda will react with the acidity in the yogurt, making the mixture fluffy and causing it to grow, so work fast.
⏱️ 3 min
- 9
Carefully remove the musaka from the oven. Pour the fluffy zalivka evenly over the musaka in the baking dish. Return the dish to the oven and bake for another 10–15 minutes, or until the topping is golden brown and fluffy.
⏱️ 15 min•🌡️ 170
- 10
Serve the musaka warm with an extra spoon of yogurt for the authentic Bulgarian experience.
⏱️ 1 min
Kitchen Tools
Bulgarian Musaka (Мусака)
- 1 kg potatoes, peeled & diced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 500 g minced meat
- 200 g peeled tomatoes, mashed
- 1 tablespoon tomato paste, or 2 tablespoons
- as needed paprika powder, smoked or sweet
- as needed chubritsa, (savoury herb)
- as needed salt
- as needed black pepper
- 1 tablespoon neutral oil, or 2 tablespoons
- as needed water, enough to just cover the potatoes
For the zalivka (Bulgarian yoghurt topping)
- 400 g Bulgarian yoghurt
- 1 egg
- 2 tablespoons flour
- 1 teaspoon baking soda
- as needed salt
Instructions
- 1
Preheat your oven to 170°C (fan). Peel and finely chop 1 onion and 1 carrot. Peel and dice 1 kg of potatoes into bite-sized pieces. Mash 200 g of peeled tomatoes.
⏱️ 10 min•🌡️ 170 - 2
Heat 1-2 tablespoons of neutral oil in a large pot over medium heat. Add the finely chopped onion and carrot and fry them until they are soft, about 5-7 minutes.
⏱️ 7 min - 3
Add 500 g of minced meat to the pot with the softened vegetables. Cook, breaking up the meat with a spoon, until it is browned, about 8-10 minutes.
⏱️ 9 min - 4
Stir in 1-2 tablespoons of tomato paste, paprika powder (smoked or sweet), chubritsa (savoury herb), salt, and black pepper. Cook for 2-3 minutes, allowing the tomato paste and spices to release their flavor.
⏱️ 3 min - 5
Add the mashed tomatoes to the pot, followed by the diced potatoes. Stir everything together to combine.
⏱️ 2 min - 6
Add enough water to the pot to just cover the potatoes. Bring the mixture to a gentle simmer. Cover the pot with a lid and simmer for about 20 minutes, or until the potatoes are almost cooked through.
⏱️ 20 min - 7
Transfer the musaka mixture from the pot into a baking dish. Place it in the preheated oven and bake for around 40 minutes, or until some of the liquid has evaporated and the top begins to crisp.
⏱️ 40 min•🌡️ 170 - 8
While the musaka is baking, prepare the yogurt topping (zalivka). In a measuring jug or bowl, combine 400 g of Bulgarian yogurt, 1 egg, 2 tablespoons of flour, 1 teaspoon of baking soda, and a pinch of salt. Whisk all the ingredients together quickly. The baking soda will react with the acidity in the yogurt, making the mixture fluffy and causing it to grow, so work fast.
⏱️ 3 min - 9
Carefully remove the musaka from the oven. Pour the fluffy zalivka evenly over the musaka in the baking dish. Return the dish to the oven and bake for another 10–15 minutes, or until the topping is golden brown and fluffy.
⏱️ 15 min•🌡️ 170 - 10
Serve the musaka warm with an extra spoon of yogurt for the authentic Bulgarian experience.
⏱️ 1 min