Musaka

    (61)
    1 hour

    I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find, so basil can be substituted in its place.


    57 people made this

    Ingredients
    Serves: 4 

    • 5 tablespoons olive oil
    • 450g minced beef
    • 1 teaspoon ground paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 4 potatoes, peeled and cut into 1cm cubes
    • 180ml passata
    • 1 tablespoon chopped summer savoury (chubritsa)
    • 1 egg, lightly beaten
    • 200g yoghurt

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 170 C / Gas 3.
    2. Heat oil in a frying pan over medium heat. Cook mince until evenly brown. Season with paprika, cumin, salt and pepper. Stir in potatoes, and cook for 2 to 3 minutes. Stir in passata, and summer savoury. Add enough water to just barely cover. Reduce heat, and simmer 15 minutes.
    3. Pour meat mixture into 22x33cm / 9x13 in baking dish, and spread evenly. In a small bowl, mix together the egg and yoghurt; pour, and spread evenly over meat mixture.
    4. Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.

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    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (56)

    Mollysue3775
    1

    I am sorry. This isnt against you or the recipe. When I did the conversion on the passat it made it 12 tablespoons. Well I only put 6 because I was not sure if that was right. Mine did not come out like your picture. It was not bad but dry. I would like to try it again if we could go over the recipe to make sure the amount were right. Thanks for sharing.  -  08 Feb 2011

    GemmaSephton
    0

    Lovely receipe I did make my own version after adding more herbs as in tbsp but did a bigger portion size... I also added aubergine, courgette and onions to it with tinned tomatoes and pinch of nutmeg for the yougut sauce But the sauce is lovely  -  11 Apr 2013

    by
    32

    This was easy to make and taste was great! I have one question for the writer. After browning the ground beef you did not say wether to drain the grease from the pan. And after pouring in the water it was soup like. So when I poured the egg and yougrt on top, before I baked it, it sunk into the liquid. Was this the intention? I wanted to follow the recipe so I did not drain. Please respond.  -  14 May 2003  (Review from Allrecipes US | Canada)

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