One of Beau's Bulgarian colleagues at U of R shared his mother's Mousaka recipe with us. It was a tricky translation as she doesn't speak much English, but I'll be experimenting with it to get it right!
Musaka
Ingredients
1 kilo kaima (ground pork & beef)
5-6 potatoes
1 onion
2 tablespoons tomato sauce
3 tablespoons oil
1 tablespoon red pepper
1 tablespoon parsley
1 tablespoon cumin seeds
pinch of black pepper
salt to taste
Ingredients for topping
1 egg
1-2 tablespoons yogurt
2 tablespoons milk
1 tablespoon flour
pinch of salt
Directions
Cut the onion and potatoes separately into small cubes. Stew the onion with the oil and a bit of water at medium temperature. Add the potatoe cubes, tomato sauce and red pepper to the onion and stew, stirring for 5-7 minutes.
Turn burner off, leaving the pot on the burner. Add the kaima (meat) and stir. Add the parsley, black pepper and salt and stir. Add one big tea cup of water.
Put into baking dish and bake at 350F. Check periodically to see if it is done. When it is done, prepare the topping.
Break the egg and add some yogurt, flour, milk and salt. Put this mixture onto the baked musaka and use a spoon to cover the whole thing. Bake again until the topping is nicely baked.
Cut into slices and serve with a side of yogurt, if desired.
Bon appetit!
