Musaka by Neli Stoyanova
  • Cooking Time: 60 min
  • Servings: 6
  • Preparation Time: 30 min
  • 400gr minced meat
  • 1 onion
  • 1 carrot
  • 5-6 potatoes
  • 1 small cup of sunflower or other oil
  • 2 eggs
  • 4 spoons of flour
  • 1 cup of yogurt
  • red pepper
  • black pepper
  • salt
  • savory (this is a spice which is used very often in bulgarian recipes; you can skip it if you don't have it)
  1. Put the oil, the chopped onion and the chopped carrot in a medium pot and stew for 5 minutes. Add the minced meat and press it with a fork or spoon to break up the meat. Add the chopped potatoes, the red and the black pepper, the salt and the savory and stir. Add 1 cup of water and cook for 10 minutes. Preheat the oven to 200C/180C. After 10 minutes, move everything form the pot into a roasting tray and add 1 cup of water. Cook until the potatoes get tender. Stir the yogurt and the eggs in a bowl and slowly add the flour while stirring until smooth. Pour it over the musaka and cook for 10 more minutes until it gets "golden". Congratulations, your musaka is now ready!
The musaka is a traditional dish in the Balkans. Above is the recipe for the musaka in Bulgaria. You can also eat musaka in Greece, but instead of potatoes, there will be aubergines. In Turkey, your musaka will have zucchini in it. The dish has different local variations but is common for most of the countries in the region. It could be used as a metaphor for all of us having our own cultural nuances, but still sharing a common history and origin.