Entree: Bulgaria – Central Culinary Region – Шопска мусака ➤ Shopska musaka (Traditional Bulgarian baked casserole of layered potatoes and minced meat topped with yogurt and egg)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) potatoes, peeled and sliced 1/4 in (6 mm) thick
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) sweet paprika
- 1 tsp (1 g) dried savory or thyme
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 oz (115 g) sirene or feta-style white brine cheese, crumbled
- 1 1/2 cups (360 g) plain full-fat yogurt
- 2 large eggs
- 2 tbsp (28 g) butter, cut into small knobs

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
2. In a large skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 30 seconds.
3. Add the ground pork, breaking it up with a spoon, and cook until browned and cooked through, about 7–8 minutes. Stir in crushed tomatoes, tomato paste, sweet paprika, dried savory or thyme, and season with salt and pepper. Simmer gently 8–10 minutes to meld flavors; remove from heat.
4. Arrange half of the potato slices in an even layer in the prepared dish, seasoning lightly with salt and pepper. Spoon the meat mixture evenly over the potatoes. Sprinkle half of the crumbled sirene cheese over the meat. Top with the remaining potato slices in an even layer.
5. In a bowl, whisk the plain yogurt with the eggs until smooth and season with a pinch of salt and pepper. Pour the yogurt-and-egg mixture evenly over the layered potatoes and meat. Dot the surface with the knobs of butter and sprinkle remaining sirene on top.
6. Bake in the preheated oven until the topping is set and the top is golden, 45–55 minutes. Let rest 10 minutes before cutting into squares and serving.