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Moussaka Bulgarian dish technological card. Incredibly delicious Bulgarian eggplant moussaka

We present you a recipe for delicious, satisfying and incredible healthy dish... It is prepared from simple and affordable products. And it turns out incredibly tasty. Moussaka will fit perfectly into your daily menu. Can act as independent dish or be a side dish for meat or fish.

Necessary products

  • 3 eggplants
  • 2 bell peppers
  • 3 potatoes
  • 4 tomatoes
  • 3 cloves of garlic
  • vegetable oil
  • 50 grams of cheese
  • salt pepper
  • 2 chicken eggs

Let's start cooking

  1. We wash the eggplants, remove the tails and cut into rings. We put them in a bowl, cover with salt and leave for 10 minutes. Then we rinse them under running water, dry them and fry them on vegetable oil... Cool the finished eggplants.
  2. Rinse the potatoes and put them in a saucepan. Fill with water, add salt and cook until tender. Cool the boiled potatoes, peel and cut into rings.
  3. Cut the tomatoes into slices. Remove the seeds from the bell pepper, very carefully, and cut into rings.
  4. Take a round baking dish and coat with oil. Then we start to shape the moussaka. We spread the vegetables in a circle in this order: eggplant, potatoes, tomato, bell pepper, and so on until the outer circle is filled. Then we lay out the second circle and the third.
  5. Chop the garlic.
  6. Salt the prepared moussaka and sprinkle with garlic, and then sprinkle with vegetable oil.
  7. Drive the eggs into a bowl and shake them a little, then pour them into the moussaka. Sprinkle everything with grated cheese on top.
  8. We put the workpiece in the oven, preheated to 190 degrees, for 35-40 minutes. And then we take it out of the oven and serve it to the table.

Try also You can prepare them according to the recipe from our website.

The national cuisine of Bulgaria was formed under the influence of both Byzantine (Greek) Orthodox and Muslim traditions. The main feature of the Bulgarian Orthodox cuisine (the cuisine of the Slavs brutally robbed by the Turks for centuries) is a developed vegetarian table - most often it is a variety of soups (stews) - from vegetables, mushrooms, cereals; they can be hot or cold.

One of the famous Bulgarian dishes is a thick soup - chorba. Chorba is prepared from a wide variety of products: vegetables, mushrooms, fish, poultry, meat; Chorba made from beans is especially popular.

Despite the abundance of vegetables and salads, meat (mainly pork and lamb) occupies Bulgarian cuisine special place. Bulgarians prefer to either stew the meat or roast it on a spit or wire rack over hot coals. In any local restaurant you can see a special stove, similar to a fireplace with a grate, called a skara, on which minced meat dishes are fried.

Moussaka, borrowed from the Greeks, is a colorful dish - vegetable casserole with minced meat or cheese.

Lots of Bulgarian meat dishes have won fame all over the world: gyuvech - meat stewed with vegetables, kebabchet - pieces of pork or lamb, fried on a spit or fried in boiling oil, plakia - fish or poultry marinated, yahnia - meat cut into small pieces, poultry or game with a rich sauce with the addition of a large amount of onions and other vegetables.

Yahnia from beef

Ingredients:

Beef-800g, vegetable oil-40g, onion-120g, wheat flour-20g, red wine-80g, tomato puree-20g, green onion-60g,

garlic-10g, ground red pepper- 0.5 g, black peppercorns- 0.5 g, bay leaf- 1 g, salt- 5 g, parsley- 10 g

Cooking technology:

Cut the beef into small pieces, lightly fry in oil (t = 160-180 ̊C), season with salt, add chopped onions, fry for a few more minutes, then add flour and mix well. After that, pepper the meat, pour in the wine and so much hot water so that the liquid covers the meat. Add black peppercorns, bay leaf, salt and simmer over low heat until the meat is tender (40 minutes, t 98-100 ̊C).

Once the meat is tender, add the tomato puree, finely chopped green onions, chopped garlic and cook the meat over low heat (t = 100-110 ̊C).

Serve yagna with fresh vegetable salad, sprinkled with chopped herbs.

Summer Gyuvech

Ingredients:

Sweet pepper-200g, vegetable oil-30g, chicken egg -40g, feta cheese-50g, milk-100g, salt-5g, ground black pepper-1g, parsley-10g.

Cooking technology:

Rinse sweet peppers and remove seeds. Cut into cubes (1x1cm), season with salt and sauté until soft (10 min, t = 130 ̊C). Add chopped cheese and herbs, milk, ground pepper, salt to the beaten egg. Combine the resulting mass with bell peppers and mix. Put the mass in a greased form and bake until golden brown (20-30 minutes, t = 180-200 ̊C).

Serve in the same form, or spread out in portions and sprinkled with herbs.

Lamb with beans

Ingredients:

Young mutton - 400 g, fresh beans - 300 g, butter - 50 g, wheat flour - 15 g, sour milk - 300 g, ground red pepper - 1 g,

salt-5 g, green onion -7 g, parsley and dill-15 g.

Cooking technology:

Fry portions of mutton together with beans in oil (10 minutes, t = 160-180 ̊C), add onion, salt and pepper, chopped into small cubes. Pour in hot water and close the lid. Simmer over low heat until beans and meat are fully cooked (40-45 minutes, t = 100-110 ̊C).

Then add browned flour, diluted with a part of slightly chilled broth (t = 50 ̊C), formed during stewing. Mix well and warm up (t = 70-80 ̊C).

Serve with sour milk, sprinkle with chopped herbs.

Step 1: Prepare the potatoes.

Rinse the potatoes and peel them off with a special knife. Also clean from fine sand that could remain after peeling off the peel, to do this, rinse with water again. Then chop the potatoes into large or medium-sized pieces. Place the chopped root vegetable on a paper towel to absorb excess moisture. Fry the potatoes so dried in a pan with a little salt and vegetable oil. You need to fry until a golden crust forms, at which time you can start preparing other ingredients.

Step 2: Prepare the tomatoes.



Rinse the tomatoes thoroughly under a running stream. warm water and using a knife, take out the place where the ponytail used to be. Cut the tomatoes into cubes.

Step 3: Prepare the carrots.


Peel and rinse carrots in the same way as potatoes. After peeling, grate the bright orange root vegetable using a medium to large grater.

Step 4: Prepare the onion.



Peel the onion and chop it into small pieces. It is best to do this soaked in cold water with a knife.

Step 5: Prepare the minced meat.



Heat a small amount of vegetable oil in a frying pan and lightly fry the onion in it, it should become a little softer and more transparent. Add to the bow chopped meat, tomatoes and carrots. Season with salt and pepper to taste and sauté over low heat until the minced meat is slightly brown. This will take about 10-15 minutes... It is best to cover the pan with a lid.

Step 6: Prepare the filling.



First, prepare a baking dish by greasing it with vegetable oil, then start laying out the moussaka filling. You can do this in layers, for this first lay out half of the fried potatoes, then the minced meat with vegetables, and then the potatoes again. Or you just mix everything and put on a baking sheet. It all depends on your wishes and preferences.
Pour a baking sheet with a filling with one glass of water and send to preheated until 200 degrees oven on 30-35 minutes.

Step 7: Preparing the fill.



In a separate bowl, combine plain yogurt, baking soda and flour, add eggs and beat with a mixer.

Step 8: bake the moussaka.



When the time comes, open the oven and carefully, using oven mitts, take out the baking sheet with the filling and fill everything with the prepared mixture. Send your moussaka to bake on 15-20 minutes until golden brown. After that, the dish will be ready and ready to serve!

Step 9: Serve the Bulgarian moussaka.



Bulgarian moussaka should be cut into small portions and served on a flat dish, garnished with yogurt or sour cream. And of course, the moussaka will be a welcome guest even on festive table... Enjoy yourself and treat others so delicious and unusual dish from common products.
Bon Appetit!

Moussaka is not prepared in small portions for one person, but only in large portions, taking up the entire form.

In some recipes, grated cheese is added to the filling.

You can also add garlic and hot peppers to this dish.

Bulgarian moussaka different from traditional Greek: if an obligatory ingredient Greek dishes are eggplants, the Bulgarian moussaka can be cooked with or without them. We present you with both cooking options.

Bulgarian moussaka without eggplant

Real Bulgarian moussakapreparing necessarily with tomatoes and bell pepper, but in this recipe we replaced them with bulgarian sauce, which is prepared based on these vegetables. If you want to make "authentic" moussaka, use a mixture of finely chopped and oil-fried bell peppers and tomatoes instead of sauce.

Ingredients:

    1/3 tbsp. olive oil;

    0.5 kg of minced beef;

    1 tsp. spices: ground cumin, paprika, black pepper;

    1 tbsp. l. ground or chopped thyme (if there is no thyme, you can replace it with basil);

    1 tsp salt;

    medium-sized potatoes (4 pcs.);

    1 egg;

    150 ml Bulgarian tomato sauce(you can take regular ketchup);

    1 tbsp. natural yoghurt without additives.

Preparation

We begin to prepare moussaka: cut the potatoes into small cubes, beat the egg slightly in a glass and mix with yogurt. We turn on the oven to warm up to 170 ° С... While it is warming up, heat in a frying pan olive oil and fry in him ground meat. Add spices and salt to it. When brown, add potatoes to the minced meat and fry, after 5 minutes add ketchup and thyme there. Fill with water so that the minced meat is almost completely covered with it, reduce the heat and extinguish minutes 15. Then put all the minced meat in a baking dish and evenly fill with whipped yogurt and egg.

Moussaka is also baked for 30-40 minutes.

Bulgarian moussaka with eggplant

Ingredients:

    3 medium eggplants;

    medium-sized potatoes (3 pcs.);

    2 large bell peppers;

    4 medium tomatoes;

    2-3 cloves of garlic;

    vegetable (preferably olive) oil;

    50 g solid grated cheese;

    2 eggs;

    salt to taste.

Preparation

Bulgarian moussaka with eggplant is common in the south of the country, closer to Greece. In other regions of Bulgaria, eggplants are not put in moussaka. Our recipe assumes the presence of eggplant.

We take the eggplants, wash them, cut off the tails, but do not peel them; cut them into slices and fry in a frying pan in vegetable oil. While the eggplants are fried, boil the potatoes in their uniforms. There are no potatoes, but the Balkan (Bulgarian, Romanian) recipe for this dish is not complete without it. When the potatoes are cooked until tender, peel them and cut them into slices. Then we take up the peppers and tomatoes - we also cut them into slices.

Now we take a round shape for the oven, grease it well with oil and begin to lay the moussaka. We put the circles in a kind of "caterpillar" - tightly to each other in circles, like beads, in turn we put rings of eggplant, potatoes, tomato, pepper. So we make several circles so that the whole form is filled with vegetables.

Now salt the moussaka, sprinkle with finely chopped garlic (not crushed!), Fill with eggs beaten in a separate bowl and sprinkle with cheese on top. Moussaka is baked in the oven for about half an hour at a temperature of 180-200 ° C and served hot. Before serving, the dish is cut into sectors. You can apply to him sour cream sauce or curdled milk sauce with herbs and garlic.

Bon Appetit!

Here she is our beauty - Bulgarian moussaka. Looks great on the table.
This is a very satisfying stand-alone dish. You can serve it with a sauce based on sour milk, garlic and herbs. It will be very spicy. Or just a glass of good red wine.

Products:

1. Eggplant - 3 pcs (medium)
2. Potatoes - 3 pieces
3. Bulgarian pepper - 2 pieces
4. Tomatoes - 4 pieces
5. Garlic - 2-3 cloves
6. Vegetable oil for frying
7. Cheese - 50 gr
8. Chicken eggs - 2 pieces
9. Salt to taste

How to make Bulgarian moussaka:
1. Wash eggplants, cut off the tail, cut into circles and fry in vegetable oil. We put them in a slide.
This is the hardest job in moussaka. The eggplant may burn when seared. Eggplant should not be fried too much, so that they are crusty, but soft.

2. Simultaneously boiled potatoes in their uniforms. Cook it until fully cooked. The potatoes were peeled and cut into slices too.

3. Bell pepper clean (removing the core) and cut into circles. Better to take red. He will good decoration moussaki. Do not take a very large pepper, it will stick out from the overall composition.

4. We also turn tomatoes into circles.

5. When all the vegetables are ready, begin to stack the moussaka. A round shape is best for styling. Moussaka looks more beautiful in it. We take a piece of eggplant and put potatoes next to it….
Next, we report a tomato and a circle of pepper. If your pepper or tomato is very large. Cut or cut in half. The main thing is to fit tightly.
When the outer circle is complete, proceed to the inner moussaka circle.

6. All vegetables are now laid out. Salt the musaka. Sprinkle with chunks of garlic. Add a little vegetable oil (1 tablespoon will be enough).

7.Fill with beaten eggs.

8. Sprinkle grated cheese on top. And we send it to the oven.

9. The temperature in the oven is 180-200 degrees. And the moussaka is baked for 30-40 minutes until a beautiful crust.

Our moussaka is ready. This eggplant dish is very easy to divide into sectors. We spread in portions on plates and serve.