750 grams minced beef
1,25 kg potatoes
300 millilitres of yoghurt
2 table-spoons of flour
1 handful of chopped parsley
1 tea-spoon of paprika powder
1/2 tea-spoon of cumin powder
1/2 tea-spoon of savory (NO and DK = Sar, DE = Bohnenkraut)
Making Bulgarian Musaka (Мусака)
Set the oven to 200 degrees Celsius Chop the onions and the tomatoes into small pieces and cut the peeled potatoes into 1 centimeter thick dices. Fry minced beef and onions in a bit of oil until it the mince has become browned and transfer the lot into a large oven dish. Add spices, parsley, plenty of salt and pepper, chopped tomatoes and diced potatoes. Mix it all up and add about 300 millilitres of water. Leave to cook for 45 minutes in the pre-heated oven.
While the Musaka is cooking in the oven, you can make the top layer. Whisk the eggs, flour and yoghurt together with a bit of salt until it becomes a smooth paste. When the 45 minutes are up and most of the water has disappeared from the dish, take the Musaka out and add the top layer to the dish. Put the dish back into the oven for another half hour or until the top has browned nicely. Serve with some more yoghurt and enjoy!