Bulgarian moussaka with lamb
8 servings
30 minutes
Bulgarian moussaka with lamb is a dish that embodies the rich traditions of Balkan cuisine. It is a layered casserole where juicy meat harmoniously combines with soft eggplants and ripe tomatoes, topped with a delicate yogurt sauce that adds a subtle tang and airy texture. Moussaka originated in the Balkans and has become one of the most recognizable dishes in the region over time. Its unique flavor unfolds in every layer: rich lamb with aromatic paprika, tender fried eggplants, and caramelized tomatoes create a rich bouquet. Perfect for a cozy family dinner or gathering, moussaka warms the heart and provides a sense of home comfort.
1
Slice the eggplants into thin pieces, brush both sides with salt, and let them sit for 1 hour.
- Eggplant: 1.2 kg
- Salt: 2 teaspoons
2
Meanwhile, finely chop the onion and sauté in a well-heated pan with 2 tablespoons of vegetable oil until soft. Add the minced meat, salt, paprika, and pepper. Brown it and pour the rendered fat and oil into another pan.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Ground lamb: 900 g
- Salt: 2 teaspoons
- Paprika: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
3
Coat the eggplants in flour and fry on both sides in well-heated fat, adding more oil if necessary.
- Eggplant: 1.2 kg
- Wheat flour: 0.8 glass
- Vegetable oil: 2 tablespoons
4
Layer meat in a rectangular dish, then add browned eggplants, and then a layer of thinly sliced tomatoes. Bake for about 1 hour at 180 degrees.
- Ground lamb: 900 g
- Eggplant: 1.2 kg
- Tomatoes: 4 pieces
5
Mix yogurt and egg yolks, then add 0.5 cup of flour and mix well. Pour the mixture over the casserole and bake for another 15 minutes until golden brown.
- Yoghurt: 300 ml
- Egg yolk: 4 pieces
- Wheat flour: 0.8 glass
