Bulgarian Moussaka Recipe

Moussaka is beloved Balkan and Middle East dish. Its preparation depends on the region. In Bulgaria Moussaka is based on potatoes and ground meat. The meal is served warm and Bulgarians eat it very often simply because it’s super delicious and easy to cook. 

Moussaka is the perfect dish if you are in Bulgaria and want to experience traditional recipes along with banitsa, shopska salad and tarator. The yogurt and eggs layer on top gives the dish a unique taste which you can’t find anywhere else. The Greek Moussaka uses eggplant rather than potatoes. 

Here’s the Bulgarian Moussaka recipe:

2 lb (~1 kg) potatoes, cut in small cubes
1 lb (1/2 kg) ground meat
1 onion, chopped
2 cups milk
4 eggs
1/2 cup oil
2 tablespoons paprika
1 tablespoon salt
1 teaspoon crushed black pepper


Start with cooking the onion in a pan with 1/4 oil until golden brown. Then add the ground meat, the pepper, the paprika, and half the salt. Fry until meat gets brown and then remove the pan from the heat.


Mix well with the potatoes and the other 1/2 tablespoon of salt. Add the mixture in a casserole pan with the rest of the oil. Bake in oven for about 40 minutes on 425 F (~220 C). 

In the meantime mix the milk and the eggs separately and pour on top  of the meal for the last 10  minutes in the oven untill it turns brownish.


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Written by

Travel blogger and tourism graduate from Bulgaria, working in the field of Digital Marketing and PR for travel brands.

Latest comments
  • That looks so good! Thank you for sharing – I am going to have to try that. 🙂

  • Hey there. Looks really good. Have tried just now, I hope that it will be great!
    By the way my milk/egg mixture does not look so thick.

  • 1/4 cup of salt? Maybe 1/4 teaspoon?

  • Thank you for this article and lovely recipe!

  • I do it differently and it is out of this world:
    Bake the potatoes in the oven with couple of spoons of oil while you are browning the mince (i also use half pork half beef mince) When the mince is ready add 1 carrot diced on half the size of the potatoes cubes, you can also add half acapsicum diced the same and then mix with the potatoes. Add cumin and thyme to taste,1 tin diced tomatoes and a handful of raisins. Stir together and add 1-2 cups of water. Bake until the water is reduced to just a bit at the bottom. The top layer is prepared with flour. Mix the flour with 2-3 spoons of oil on medium on the stove and add 2-3 cups of milk and stir until you get nice thick consistency (like cake butter) Take away from the heat and 4 eggs and mix well Add a pinch of ground nutmeg and poor on top of the ready musaka and bake untill top golden an risen. You can add a sprinkle of grated mozarela or tasty chees (no parmesan) and leave a few extra minutes until the cheese melts and get the golden color Bon a petite! 👌

  • Yesterday I made maria’s recipe but I added chopped carrot and cabbage with the potatoes – delicious. It was so easy. I will make it again trying violeta’s variation. Many thanks for sharing these recipes.


  • i see red stuff, could it be capsicum or tomato in there??

  • Hey Maria,
    I liked reading your Moussaka recipe! It’s easy to follow and your pictures are making me hungry 🙂 I’ve decided to link your post with my post, you can find it here: https://michaeltindale.co.uk/2019/02/01/bulgaria/

    I hope that is okay? 🙂