I learned this musaka 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 used in its place.
Ingredients
- 5 tablespoons olive oil
- 1 pound ground beef
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 potatoes , peeled and cut into 1/2-inch cubes
- 1 can tomato sauce , 6.5 ounce
- 1 tablespoon chopped summer savory , chubritsa
- 1 cup water , or as needed
- 0.67 cups yogurt
- 1 large egg , lightly beaten
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
-
2
Heat olive oil in a large skillet over medium heat. Cook and stir ground beef in hot oil until crumbly and evenly browned, 5 to 7 minutes. Season with paprika, cumin, salt, and pepper. Stir in potatoes and cook for 2 to 3 minutes. Stir in tomato sauce and summer savory. Pour in enough water to just barely cover. Reduce heat and simmer for 15 minutes.
-
3
Pour meat mixture into a 9x13-inch baking dish and spread evenly. Mix together yogurt and beaten egg in a small bowl; spread over meat mixture to cover.
-
4
Bake in the preheated oven until the top is golden brown, 30 to 40 minutes.
Nutrition Facts
Per serving
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