Bake
Bulgarian Moussaka
Popular on Food52
13 Reviews
NXL
January 23, 2023
This dish is a little on the bland side for me, even though I added some hot pepper flakes. I enjoyed the tang of the yogurt topping.
Danna F.
September 12, 2022
I found the yogurt topping to be the most interesting part of the recipe. Will definitely make this again.
Eleanor G.
December 31, 2021
I LOVED this recipe! Ok, partly because I am so frigging sick of my own cooking and this was something I never would have come up with. I went off-course a couple of times-used antelope instead of beef because we have so much game in the freezer. Also, got tired of waiting for the potatoes to soften up and just put the skillet in the oven, which did the trick quite nicely. The dish ended up being like some kind of exotic frittata. And we scarfed up every bite. Thank you!
Sian D.
April 1, 2020
Has anyone ever managed to boil chunks of potato (and I'm talking 1cm wide, maybe 2cm long) in a thick sauce and had them soften within an hour? I gave up and microwaved my pre-meat sauce dish for 6 minutes but the tatoes still seemed quite firm. Fingers crossed the half hour in the oven will cook them through.
erin.bruner.7
January 29, 2020
I seasoned the veggies to taste, but by adding raw ground meat prior to baking the seasoning was diluted. Be sure to salt your veggies heavily or be mindful of adding extra seasoning with the raw meat. This dish was easy to prepare and probably a crowd pleaser for many families. For me it was just ok.
Sabine G.
January 3, 2020
Made this tonight and it was excellent! I loved how flavorful this was and a breeze to prepare. I followed this recipe to the t with the exception of using lamb instead of pork or beef- and an addition of sumac spice to the onion mixture. I loved the topping- it was perfect. Nice and light, but added nice color and flavor. Will be making this many more times!
Carlos C.
January 6, 2020
I'm so glad you liked it. The sumac and lamb are nice touches. I may need to try that.
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