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Moussaka by chef Nikola Simeonov

Bon Apetite With Bulgarea - Bulgarian Milk Products

Bulgarea - Hero BG

Way Of Cooking

Moussaka! Bulgarian, traditional, delicious - exactly as it should be - with real Bulgarian yogurt from Bulgarea.

First, fry the onion and carrots, then add the minced meat. It doesn't need to catch color, but it should be broken up nicely into crumbs. Add the tomatoes, spices and a little water. Let it boil for 15 minutes. Peel the potatoes and wash them. We cut them and put them directly in the tray without soaking them in water. We don't want to wash away the starch. Pour in the minced meat and add enough water to cover the potatoes. We bake for 15 minutes with foil, then we go to catch a color and the liquid to boil. During this time, we beat everything for the stuffing. I use a little less skimmed milk so it doesn't get too thick and heavy. I don't use a lot of flour either. No one likes a thick, dry, floury topping. Pour over the moussaka and bake until golden. We serve with Bulgarea's high-fat 4.5% yogurt.


  • 500g minced meat
  • 2.5 kg potatoes
  • 2 carrots
  • 2 onions
  • 500g diced tomatoes
  • cumin
  • black pepper
  • salt
  • Bulgarian yogurt 4.5% for serving
  • *For the topping: 1 Bulgarian yogurt 3.6%
  • 3 eggs
  • 3 tbsp flour
  • Salt
Bulgarea - White Wave - Bulgarian Milk Products
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White Wave - Bulgarea

Strained yogurt with 10% fat content

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Yogurt with 4,5% fat

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