Bulgarian Moussaka

01Method

1. 1

   Place a large skillet over medium heat and brown the ground beef and pork together, breaking them up as they cook, about 5 to 10 minutes. Drain off the excess fat. Stir in half the olive oil along with the carrot, onion, celery, parsley stems, and tomatoes. Add the bell pepper and season with paprika, salt, black pepper, bay leaves, and cayenne. Let the vegetables soften for about 10 minutes.

2. 2

   While the meat mixture cooks, preheat the oven to 200 degrees C (400 degrees F).

3. 3

   Spread the meat mixture evenly into a large baking dish.

4. 4

   In the same skillet, warm the remaining olive oil and sauté the diced potatoes until they develop a light golden color, about 10 minutes. Add them to the baking dish and stir to combine with the meat.

5. 5

   Bake for 45 minutes. Remove from the oven and fold in the chopped parsley leaves.

6. 6

   In a bowl, whisk together the eggs, yogurt, flour, and baking soda until you have a smooth, spreadable topping. Pour the mixture evenly over the surface of the moussaka.

7. 7

   Return the dish to the oven and bake until the topping turns golden brown, about 15 more minutes.