Musaka

Ingredients

Base

• 1.2 kgpotatoes, peeled and cubed
• 600 gminced pork, or pork and beef

Pot

• 3 tbspoil or lard
• 2onions, chopped
• 3 clovesgarlic
• 2tomatoes, grated
• 1 tbsptomato purée
• 1 tbspsweet paprika
• 1 tspdried savory, chubritsa
• 1 tspground cumin
• salt and black pepper

Also

• 300 mlwater or stock
• 1carrot, diced, optional

Topping

• 400 gplain yoghurt
• 3eggs
• 2 tbspplain flour
• ½ tspsalt

To serve

• more yoghurt
• a shopska salad

Directions

1. Cut the potatoes into cubes of about 2 cm rather than slicing them. Fry the onions in the fat over a medium heat until soft and golden, about 8 minutes.
2. Add the mince and cook it hard, breaking it up, until it browns and the liquid has gone. Cook the mince until it is properly browned and dry rather than merely grey.
3. Add the garlic, paprika, cumin and savory and fry 30 seconds off the heat. Paprika burns fast, so take the pan off the flame while you stir it in. Add the grated tomato and purée and cook 5 minutes. Stir the raw potato cubes through the meat mixture and season generously.
4. Tip everything into a baking dish and pour in the water, which should come about two-thirds up. The potatoes cook in the oven in that liquid rather than being boiled first, and they take on the meat and paprika as they go.
5. Cover with foil and bake at 190°C (375°F) for 45 minutes. Take the foil off and check the potatoes are tender and most of the liquid has gone. The dish must be nearly dry before the topping goes on.
6. Whisk the yoghurt, eggs, flour and salt together into a smooth batter. Pour the topping evenly over the surface. Return it uncovered to the oven for 20 to 25 minutes, until the top is set and golden in patches. Do not overbake it, or the topping goes dry and cracks apart.
7. Rest it 15 minutes before cutting, so it holds together on the plate. Serve warm with extra yoghurt and a shopska salad.

Technique

• Bulgarian yoghurt is thick and sharp, and a thin yoghurt needs draining first.
• It reheats well and many prefer it the next day.
• Some households add a little feta to the topping.

Substitutions

• Thick Greek yoghurt, drained if watery.
• Any minced meat, or a mix.

Variations

• With aubergine as well as potato.
• Vegetarian, with mushrooms and rice.
• With courgette in summer.

History

The Bulgarian version is made with potatoes rather than aubergine and finished with a yoghurt-and-egg topping.

Frequently asked questions

What is Musaka?

Musaka is a main from Bulgaria: potato and mince bake under yogurt-egg topping. The Bulgarian version is made with potatoes rather than aubergine and finished with a yoghurt-and-egg topping.

How long does Musaka take to make?

Musaka takes 30 min of preparation and 1 hr 15 min of cooking. The recipe makes 8 servings. It is rated easy to make.

What can I substitute in Musaka?

Yes, within limits. Thick Greek yoghurt, drained if watery. Any minced meat, or a mix.

What is the most important thing to get right in Musaka?

Cut the potatoes into cubes of about 2 cm rather than slicing them. Fry the onions in the fat over a medium heat until soft and golden, about 8 minutes.