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    You are in: Home / Recipes / Bulgarian Moussaka Recipe
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    Bulgarian Moussaka

    Bulgarian Moussaka. Photo by Mami J

    1/2 Photos of Bulgarian Moussaka

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    0 mins

    1 hrs

    zori's Note:

    The difference between the Bulgarian and Greek moussaka is that there are no eggplants in the Bulgarian one.

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    Ingredients:

    Servings:

    Units: US | Metric

    About 4 servings

    Directions:

    1. 1
      Heat 2 tbsp of olive oil in a saucepan. Add the ground beef, the onion, the tomatoes, salt, black paper, oregano. Cover and cook on low heat, stirring occasionally until the liquids from the tomatoes are almost evaporated and the mixture become dry.
    2. 2
      Preheat oven to 375°F Spray the bottom of a square baking pan. Arrange 2 sliced potatoes on the bottom of the pan, sprinkle with salt and black paper, cover with ground beef mixture and cover with the remaining potato slices. Sprinkle with salt and black paper. Add 1/2 cup white wine and 1/2 cup water. The liquid must almost cover the last level of potato slices. Pour into the preheated oven and bake about 45 minutes or until the liquid is evaporated. If the potatoes start to burn too much and the liquid is not evaporated yet, cover with baking paper.
    3. 3
      Meanwhile, in a small mixing bowl beat eggs, add milk and the flour. Add salt, black paper, fresh parsley or dry oregano. Pour over the already dried moussaka. Bake 5 more minutes or until the top is golden brown and crispy. Serve warm.

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    Ratings & Reviews:

    • on March 29, 2011

      55

      Made half the recipe. Since I am not a big fan of eggplant, I must say this is the best moussaka I've ever had! Thanks for posting zori. Made for Pick A Chef Spring 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2009

      45

      I made 1/2 of this to serve two small kids and myself. I liked how simple it was to make. My kids really loved the crispy topping, but hardly ate the rest. I did make a mistake- I thought that I'd cheat a bit and used parboiled potatoes--not a good idea since it didn't really lessen the cooking time and the potato slices shrunk at the top, that's what I get for trying to shortcut. Anyway, thank you for posting. Made for Spring '09 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bulgarian Moussaka

    Serving Size: 1 (608 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 506.6
     
    Calories from Fat 98
    19%
    Total Fat 10.9 g
    16%
    Saturated Fat 4.1 g
    20%
    Cholesterol 129.1 mg
    43%
    Sodium 104.4 mg
    4%
    Total Carbohydrate 75.8 g
    25%
    Dietary Fiber 9.3 g
    37%
    Sugars 5.6 g
    22%
    Protein 21.9 g
    43%

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