Bulgarian potato moussaka

Moussaka or musaka is a very popular traditional food in the entire Balkans area, though it  is primarily associated with Greek cuisine. This so-called potato moussaka has found its way to our kitchen from Bulgaria. 

This version doesn’t include eggplant, cheese or white sauce, which all are ingredients I perceive as parts of a real moussaka. Meat used in this moussaka isn’t lamb but just regular minced beef and pork.

To avoid all kinds of misunderstandings I titled this food “Bulgarian potato moussaka”. As one proverb says: “Name does not worsen a man, if the man won’t the name”. Just one very tasty food made of potatoes – among so many others.

Preparation is quite easy and quick. Time needed is mostly for cooking in the oven.

PORTION: 4 servings
TIME TO MAKE: about 1,5 hours


  • 200gr minced beef or beef/pork meat
  • 1 yellow onion
  • ½ dl meat broth
  • 6 medium sized potatoes
  • 70 gr tomato puré
  • 1 teaspoon of dried savory
  • salt, black pepper, paprika powder

Preheat the oven to 225°C (437°F)

Line a suitable sized oven tray with butter.

Peel potatoes and cut them into small cubes. Put in the tray.

Peel the onion and cut it finely. Cook with the minced meat on a pan. Season with salt, pepper, and paprika powder.

Mix the meat with potatoes in the tray. Add dried savory and toss well once more.

Cook the broth and mix with tomato puré. Pour on the potatoes.

Bake in the oven until the potatoes are evenly cooked and soft.

Tags: Bulgarian potato moussaka Bulgariancuisine

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