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My review
Musaka
Lisa
"I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in its place."
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Ingredients
1 h servings 728Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil in a skillet over medium heat. Cook ground beef until evenly brown. Season with paprika, cumin, salt, and pepper. Stir in potatoes, and cook for 2 to 3 minutes. Stir in tomato sauce, and summer savory. Add enough water to just barely cover. Reduce heat, and simmer 15 minutes.
- Pour meat mixture into 9x13 inch baking dish, and spread evenly. In a small bowl, mix together the egg and yogurt; pour, and spread evenly over meat mixture.
- Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 5055 Ratings
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Most helpful positive review
5/14/2003
This was easy to make and taste was great! I have one question for the writer. After browning the ground beef you did not say wether to drain the grease from the pan. And after pouring in the...
Most helpful critical review
5/16/2003
Personally I'd never even heard of Musaka, so didn't know what it was supposed to look like or taste like but the ingrediants sounded intreging. (OK, so I'm easily amused) I didn't realize til...
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5/14/2003
This was easy to make and taste was great! I have one question for the writer. After browning the ground beef you did not say wether to drain the grease from the pan. And after pouring in the...
3/15/2006
Altered this a bit based on reviews. Used fine herbs in place of chubritsa. Omitted the EVOO all together...just browned my meat, potatoes, and onions and drained off what little grease there ...
4/8/2011
I am Bulgarian and the dish is almost spot on. Traditionally we use pork instead of beef. In the states I use half pork and half beef, draining the fat after browning. Also, a very crucial step ...
5/14/2003
I used beef broth instead of water and it was quite scrumptious. The entire family enjoyed it.
5/20/2004
I served this recipe to a group of Turks and Bulgarians. I didn't tell them what I was making and I am American, so when one of them took a bite and said "Oh my god! You made Mmusaka!" I could ...
9/3/2006
This is the traditional BULGARIAN musaka. The only difference, I find is that this recipe uses ground beef. Bulgarians usually prepare the dish with ground pork. The Greek version usually has eg...
5/14/2003
My husband absolutely loves this dish. Its robust flavor and simple ingredients make it a must-have for my recipe box.
5/16/2003
Personally I'd never even heard of Musaka, so didn't know what it was supposed to look like or taste like but the ingrediants sounded intreging. (OK, so I'm easily amused) I didn't realize til...