Classic Bulgarian Moussaka

Peel 1.5 kg Potatoes, wash them well, and cut them into small cubes. Peel ¹/₂ head Onions and chop it finely, then grate 50 gr Carrots or cut it into very small cubes.

Heat 3 tbsp Sunflower oil in a deep pan or pot and add the onion. Cook it for a few minutes until lightly golden and fragrant. Then add the carrot and sauté for a few more minutes until softened.

Add 500 gr Minced meat mixture and stir well to break it up into small pieces. Cook for about 5–6 minutes, until it changes color and starts to brown lightly.

Add 2 tsp Red pepper powder, 1 ¹/₂ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder, then add 50 gr Canned Diced Tomatoes. Stir everything well and let the mixture simmer for a few minutes so the flavors can combine.

Transfer the diced potatoes to a large baking tray, then add the meat and vegetable mixture on top. Stir gently so everything is evenly distributed. Pour in a little warm water, enough to cover the bottom, but no more than 1/3 of the potatoes.

Place the tray in a preheated oven at 180°C and bake for about 45–50 minutes, or until the potatoes are tender and the moussaka starts to brown lightly on top.

While the moussaka is baking, prepare the topping. Beat 2 pieces Eggs size L in a bowl, then add 400 gr Cow Yogurt 3.6%, 20 gr Flour, and a little salt. Mix well until smooth and lump-free.

When the potatoes are almost fully cooked, remove the tray from the oven and spread the topping evenly over the dish. Return the moussaka to the oven and bake for another 10–15 minutes, until the topping is set and turns a beautiful golden color.

After removing it from the oven, let the moussaka rest for 10–15 minutes so it can set and be sliced more easily into portions. Serve warm, optionally with a spoonful of yogurt on the side.