The quantity is big, for at least 8 servings;

I use a deep round tray – 30 cm diam.

Every Bulgarian housewife has her own recipe for moussaka. Being quite common dish on the Balkans, in the Balkan restaurants in Europe I have seen prices per serving that exceed at least 10 times those in Bulgaria, for example – real luxury! Friends abroad have asked me for a recipe and here’s my very easy and quick version.


2 kg potatoes, cut into cubes

1 onion, finely chopped

1 carrot. cut into cubes

2 peppers, finely chopped

500 g pork mince

sunflower oil to taste

1 cup tomato puree

2 tbsps. savory

1 tbsp salt

black pepper to taste

red paprika to taste (smoked)

3 pcs. bay leaf

nutmeg to taste

cumin to taste

parsley to taste, chopped

for the top layer/custard:

1/2 cup water

2 cups Greek yoghurt

4 eggs

salt to taste

4 tbsps. flour

2 pinches of baking soda

All the products for the top layer I mix into a homogeneous mushy mixture.


In a tray, I arrange the following layers:

  • Half of the potatoes (to cover the bottom well);
  • On them, I spread half of the mince on small pieces;
  • I cover with a second layer of potatoes;
  • I spread the rest of the mince onto it;
  • Next comes a layer of chopped peppers, onions, carrot and spices. Add the sunflower oil and the tomato puree. I add water to cover a little over 1/2 of the content. Keep in mind that vegetables drain water during baking.

Bake in preheated oven at 200ºC. Stir periodically. When the water is almost over and the vegetables are softened, I spread the whole custard mixture over the whole surface (I try that it is evenly distributed). When it starts tightening and golden, the dish is ready.

When serving, cut it in squares and sprinkle with fresh parsley (a spoon or two of Greek yoghurt may be added, optionally).

A tip:

For a vegan version, replace the minced meat with soy crumbs and do not add a top layer.