Moussaka (Мусака) Recipe

Lastest Updated April 19, 2024
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Moussaka is a traditional Bulgarian dish loved by many. This enticing casserole, my go-to dish for festive gatherings, is a combination of diced potatoes, succulent ground meat, ripe tomatoes, and a symphony of spices.

What crowns this dish is a lavish layer of creamy sauce, oven-baked to golden-brown perfection. Pair Moussaka with a crisp salad or a dollop of cool yogurt – the perfect companions for this comfort-food superstar.

With each bite, you’ll taste the harmonious blend of traditional Bulgarian flavors, a true testament to the country’s culinary heritage.

Ready to whip up this hearty crowd-pleaser at home? Follow along as I guide you through a simple and rewarding Moussaka recipe, capturing the soul of Bulgarian gastronomy in each delicious layer.


What Is Bulgarian Moussaka?

Moussaka is an esteemed culinary classic across the Balkan region and the Middle East, with each area lending its unique spin to the recipe. However, in Bulgaria, Moussaka has its roots entrenched in a comforting medley of potatoes and ground meat.

Bulgarian Moussaka is a culinary symbol of traditional Bulgarian cooking and sits proudly alongside other classics like banitsa, shopska salad, and tarator. So, when you dig into Bulgarian Moussaka, you’re savoring not just a dish, but an experience steeped in Bulgarian tradition and culinary innovation.

Bulgarian Moussaka Vs. Greek Moussaka


The unique appeal of Bulgarian Moussaka lies in its topping – a layer of yogurt and eggs, which bestows an unmatched, tangy flavor profile you can’t find elsewhere. In Greek culinary tradition, on the other hand, Moussaka uses eggplant instead of potatoes.

Another defining feature that sets Bulgarian Moussaka apart is its enchanting sauce. While Greek Moussaka is celebrated for its creamy bechamel sauce, the Bulgarian version swaps that with a tangy yogurt-based sauce, giving it a unique, mouthwatering charm that’s utterly Bulgarian.


Moussaka Tools
  • Medium-sized Baking Tray: Your arena for baking that golden-brown Moussaka masterpiece.
  • Cutting Board: For chopping, dicing, and preparing your ingredients.
  • Sharp Knife: A necessity for achieving those finely cut pieces of onion, potato, and tomato.
  • Potato Peeler: This handy tool will ensure your potatoes are ready for precision slicing.
  • Stovetop Pan (medium or large): The cooking hub where the magic happens. You’ll stew your minced meat, onions, and spices to flavor-packed perfection.
  • Kitchen Turner: Your stirring companion, blending everything evenly cooked and deliciously.
  • Medium-sized Bowl: Your mixing station for the creamy, pour-over egg-milk mixture that adds the finishing touch to your Moussaka.
  • Whisk: The key to a smooth, well-blended sauce that will make your dish stand out.


  • Potatoes: My pick is a firm variety that retains shape and does not fall apart during cooking. Dice them up small for that classic Moussaka texture.
  • Minced meat: I always lean towards pork, it brings a certain authenticity that’s hard to beat. If you’re feeling adventurous, mixing in a bit of beef gives a wonderful depth of flavor. And if you’re mincing your own, a bit of pork shoulder and a smidge of pork breast can add a desirable richness.
  • Tomatoes: Never underestimate these beauties. I find two medium-sized tomatoes, diced just right, bring a burst of juicy sweetness that beautifully complements the hearty meat and potatoes.
  • Onion: A hearty brown onion is my go-to. Once peeled and chopped, it forms the savory backbone of the dish.
  • Spices: This is where the magic really happens. A sprinkle of salt, a dash of ground black pepper, a generous pinch of paprika, and some dry savory. It’s this medley that turns your Moussaka from a meal to an experience.
  • Dried Savory (Summer Savory): It is a main spice in many Bulgarian dishes. Savory is an annual plant grown in the garden and picked and dried when it flowers. The dried petals and flowers are plucked from the stem and used as a spice for various dishes.

If you want the taste to be authentic, it is best to use this spice, but if there is no shop for Bulgarian products near you, you can replace it with dry oregano and a little dry thyme;

  • Oil: I used olive oil in this recipe, but sunflower oil is also suitable.
  • Water: Have about 1 cup of hot water on hand to help bring all these flavors together.

For the Topping:

  • Bulgarian yogurt: For an authentic taste of the moussaka, use Bulgarian yogurt, which has a specific taste and consistency, because bacteria that thrive only at this latitude are involved in the fermentation.

If you can’t find such yogurt, the closest in taste is Greek yogurt, you can replace it with it, the other option is to replace it with plain yogurt.

  • Eggs: Fresh, medium, or large-sized eggs – I’ve found both work wonders in creating that silky, smooth topping.
  • Flour: A handful of all-purpose flour is all it takes to bring it together for that final, oven-baked flourish.


Step 1: Prep Your Potatoes

First, peel and dice the potatoes using your trusty sharp knife. Keep them aside for the grand assembly later.

Moussaka Step 1 Prep Your Potatoes

Step 2: Start The Sauté

Time to fire up your stovetop pan! Drizzle in 2/3 of your oil, and let it heat on a medium flame. Toss in the finely chopped onions and let them sizzle for about 2-3 minutes until they release their irresistible aroma.

Moussaka Step 2 Start the Saute

Step 3: Bring In The Meat

Next, add the mince to your pan. Use your kitchen turner to break it up and stir it around as it cooks. In about 5-7 minutes, you’ll see the mince changing color – that’s your cue to move to the next step.

Moussaka Step 3 Bring in the Meat

Step 4: Spice It Up

Sprinkle in the salt, ground black pepper, paprika, and dried savory. Give everything a good stir and let it cook for about 5 more minutes.

Moussaka Step 4 Spice it Up

Step 5: Tomato Time

Chop your tomatoes finely and add half of them to the pan. Stir well and let the mix cook for another 5 minutes, allowing the flavors to meld together.

Moussaka Step 5 Tomato Time

Step 6: Preheat And Assemble

Crank up your oven to 200°C (about 390°F) for preheating. Now, it’s assembly time! In your baking tray, combine the rest of the oil, the remaining tomatoes, the diced potatoes, and your beautifully cooked minced meat. Stir everything well.

Moussaka Step 6 Preheat and Assemble
Moussaka Step 6 Preheat and Assemble1

Step 7: Let It Bake

Pour a cup of hot water over your mix, stir it again, and then it’s ready for the oven. Bake for about 1 hour and 30 minutes, or until the potatoes start to turn a lovely golden brown.

Moussaka Step 7 Let it Bake

Step 8: The Creamy Finale

While your Moussaka is baking, let’s prepare the topping. In a bowl, combine the eggs, yogurt, and flour. Feel free to add a pinch or two of salt.

Moussaka Step 8 the Creamy Finale
Moussaka Step 8 the Creamy Finale1

Once your Moussaka is baked, take it out of the oven, and pour this creamy topping all over. Return it to the oven for another 30 minutes or until golden brown on top.

Moussaka Step 8 the Creamy Finale2
Moussaka Step 8 the Creamy Finale3

Step 9: Cool And Serve

Once out of the oven, let your masterpiece cool for about 10-15 minutes. A couple of dollops of yogurt and a sprinkle of chopped parsley make the perfect garnish for your homemade Bulgarian Moussaka. Enjoy!

Moussaka Step 9 Cool and Serve

Tips And Servings

  • I absolutely love savoring it with a generous tablespoon of yogurt on top. It adds a refreshing tang that complements the robust flavors perfectly.
  • Pair it with other Bulgarian classics like banitsa, shopska salad, and tarator for a fully immersive culinary journey. It’s like a passport to the heart of Bulgaria on a plate.
  • One of my favorite tricks to impart extra depth to this dish is to throw in a couple of bay leaves. The delicate, slightly floral aroma of the bay leaves marries beautifully with the other ingredients, elevating them to new heights.
  • Ideal for a family dinner, this dish is a perfect way to bring everyone together. It’s hearty, satisfying, and laden with love in every bite.
  • I love how versatile this dish is regarding serving temperatures. Whether you prefer it piping hot, right off the stove, or at room temperature, it never loses its charm.
  • Here’s a handy tip: You can assemble this dish a day before baking. This saves time and allows the flavors to blend overnight, enhancing the overall taste. Ideal for efficient meal planning!

How To Store And Reheat


How To Store Moussaka

If not all consumed, leftovers can be stored in the refrigerator for about 3 to 5 days. Regardless of the variant, Moussaka can be frozen, whether it’s baked or unbaked.

How To Reheat Moussaka

  • Thawing: It’s vital to thaw the moussaka before reheating. Ideally, leave the portion you wish to eat in the fridge overnight. If needed on the same day, allow as much time as possible to thaw in the fridge.
  • Reheating: Never reheat moussaka that hasn’t been thawed. Once properly thawed, heat it in the oven or let it reach room temperature out of the fridge before serving.

Other Bulgarian Dishes To Try

  • Banitsa: A Bulgarian pie delicacy filled with cheese, yogurt, and eggs, traditionally baked and served for breakfast. It’s a delightful start to the day or a tasty snack anytime.
  • Shopska Salad: Another Bulgarian classic, this salad combines fresh tomatoes, cucumbers, onions, peppers, and parsley, topped with a generous helping of Bulgarian white cheese. It’s refreshing and pairs beautifully with any main dish.
  • Tarator: This traditional Bulgarian cold soup is ideal for hot summer days. Made with yogurt, cucumbers, dill, garlic, and walnuts, it’s a refreshing palate cleanser or light meal.
  • Sarmi: Often referred to as stuffed cabbage by many, in Bulgaria, this substantial, one-pot delight is recognized as Sarmi. Regardless of the name it goes by, this savory dish is perfect for satisfying the hunger of an entire family.


Moussaka is a baked dish made with lamb and eggplant throughout the Balkans and Middle East, but it is principally linked to Greece and Turkey.

Moussaka and similar dishes often enhance flavor when consumed on a subsequent day. Therefore, it is practical to prepare moussaka in large quantities and reserve some for future consumption.

Even though moussaka can be prepared without this specific herb, I prefer adding a traditional Bulgarian spice known as Summer Savory or Chubritsa.

Options for meat include ground beef, ground pork, a combination of ground beef and pork, or ground lamb.

The Unifying Power of Food: Bulgarian Moussaka

Bulgarian Moussaka truly captures the spirit of Bulgarian cuisine: hearty, comforting, and flavorful. This dish offers a delicious insight into a culture brimming with culinary richness. I encourage you to put your culinary skills to the test and recreate this delicacy.

Don’t forget to share your version online and spark a conversation in the comments section. Enjoyed this piece? Show your appreciation with a like, a share, and subscribing for more. Here’s to uniting through the universal love of food. Happy cooking!


Moussaka (Мусака) – Potato Dish with Ground Meat

Moussaka represents Bulgarian cuisine’s flavorful legacy. Dive into its savory richness and savor a piece of Bulgarian culinary heritage at home!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Bulgarian
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6 Servings
Calories: 596kcal


  • 2.2 pounds of potatoes
  • 1.1 pounds of minced pork
  • 2 brown onions finely chopped
  • 2 medium tomatoes
  • 100 ml of oil
  • 1 cup of hot water
  • 1 teaspoon of salt
  • 1 teaspoon of savory
  • 1 teaspoon of paprika
  • 0.5 teaspoon of ground black pepper

For topping:

  • 2 eggs
  • 400 ml of yogurt
  • 5 tablespoons of flour


  • Start by peeling and cubing the potatoes.
    Moussaka Step 1 Prep Your Potatoes
  • Heat up 2/3 of your oil in a pan on medium heat. Sauté the finely chopped onion for about 2-3 minutes until fragrant.
    Moussaka Step 2 Start the Saute
  • Add the minced pork to the pan, breaking it up with a kitchen turner as it cooks. Cook it for 5-7 minutes until it changes color, stirring occasionally.
    Moussaka Step 3 Bring in the Meat
  • Add the salt, ground black pepper, paprika, and dried savory and mix. Continue to cook for about 5 minutes, stirring occasionally.
    Moussaka Step 4 Spice it Up
  • Finely chop the tomatoes and add half to the mince in the stovetop pan. Stir well and continue to cook for another 5 minutes.
    Moussaka Step 5 Tomato Time
  • Preheat the oven to 200°C (390°F). Pour the rest of the oil, the rest of the chopped tomatoes, the finely chopped potatoes, and the cooked minced meat from the stovetop pan into the baking tray. Mix them well.
    Moussaka Step 6 Preheat and Assemble1
  • Pour in one cup of hot water over the top. Stir and bake for about 1 hour 30 minutes or until the potatoes brown.
    Moussaka Step 7 Let it Bake
  • Meanwhile, prepare the topping. Mix eggs, yogurt, and flour in a bowl. Season with a pinch or two of salt.
    Moussaka Step 8 the Creamy Finale
  • After initial baking, pour the topping on the moussaka, spreading well to cover the whole moussaka. Bake for another 30 minutes or until golden brown.
    Moussaka Step 8 the Creamy Finale3
  • Let the moussaka cool for 10-15 minutes. Then serve with yogurt and chopped parsley.
    Moussaka Step 9 Cool and Serve



  • The total time is for making 6 servings.
  • Enjoy this dish with a dollop of yogurt for a tangy twist.
  • Pair it with Bulgarian classics like banitsa, shopska salad, and tarator for a cultural food experience.
  • Add bay leaves for an extra aromatic depth.
  • It’s perfect for family dinners, offering a hearty, satisfying meal.
  • It’s versatile in serving temperatures, and pre-assembling it a day ahead saves time and boosts flavor.


Calories: 596kcal | Carbohydrates: 42g | Protein: 23g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 503mg | Potassium: 1233mg | Fiber: 5g | Sugar: 7g | Vitamin A: 664IU | Vitamin C: 42mg | Calcium: 140mg | Iron: 3mg
Mia Dimitrova

Mia Dimitrova

Content Writer


Home Cooking, Meal Planning, Food Styling, Food Photography, Culinary Storytelling, Cooking-video Maker, European Food Content Creator, Bulgarian Food Evaluation Expert


Sofia University “St. Kliment Ohridski”

  • Program: Bachelor of Fine Arts in Photography
  • Focus: Captured the soul of Bulgarian and European dishes, emphasizing the interrelation between visual appeal and culinary history.
    Completed a thesis titled “Bulgaria on a Plate: A Photographic Journey through our Gastronomic Legacy.”

European Culinary Arts Academy

  • Program: Certified Course in Food Styling
  • Focus: Gained expertise in presenting dishes from Bulgaria and beyond, understanding the intricacies of European culinary aesthetics.

Maria Dimitrova, or Mia, is a Contributing Writer from Sofia, Bulgaria. Her work beautifully intertwines the rich flavors of Bulgarian and European dishes with their visual storytelling, capturing the soul of each cuisine. Through engaging content and stunning photography, Maria explores the intricate relationship between food’s aesthetic appeal and cultural history.

Specializing in home cooking, food styling, and photography, she brings European culinary traditions to life, offering a unique glimpse into Bulgaria’s gastronomic heritage. Maria’s expertise highlights her deep appreciation for culinary art and invites her audience to embark on a flavorful journey through Europe’s diverse food landscape.

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