This is my version of a moussaka. It’s a lighter dish than traditional moussaka, as I use more vegetables and less potatoes and mince.
It’s is a definite East meets West dish, somewhere in the middle between Sheppard’s Pie and Moussaka. The additions of Worcester and Tabasco Sauce, cloves, celery and swede are inherited form British cuisine, whilst the savory, parsley and topping sauce are part of the traditional Bulgarian recipe.
Ingredients for 4 people
- 400 g minced beef
- 2 garlic cloves
- 1 onion
- 2 carrots
- 1/2 swede ( can substitute with more carrots and celery)
- 2 celery sticks
- 1 tbsp of vegetable oil
- 1 tsp of paprika
- pinch of cloves
- pinch of cumin
- 1 tsp of Worcester Sauce
- Few drops of Tabasco Sauce (optional)
- 1/2 tsp of savory (or oregano)
- salt and pepper to taste
- 2 large potatoes
- small bunch of flat leaf parsley
- 1 egg
- 1 cup of yoghurt
- 1 tbsp of self-rising flour
Put the oven on 180 C. Chop up the carrots, swede, onion, garlic and celery finely(or mince into a food processor).Peel and cut the potatoes into small cubes and cover with water so they don’t go dark.
Brown off the mince in 1 tbsp of oil for 5 minutes.Add the cloves, cumin, paprika Worcester sauce and Tabasco sauce (if using) and cook for another minute.
Add the chopped vegetables (apart from the potatoes) and gently cook for 10-15 minutes. Meanwhile chop up the parsley. Add the savory (oregano), half of the chopped parsley, salt and pepper to taste and remove from the heat.
Pour the cooked mince and vegetables; and the potatoes in a baking tray, mix and pack down tightly. Make sure you leave about 1/2 inch on top for the sauce later. Cover with kitchen foil and cook in medium oven for 1 hour or until the potatoes are soft.
Mix the egg, yoghurt and flour and a little of the chopped parsley and pour on top of the moussaka. Bake for 20 minutes or until golden on top. Serve with sprinkled parsley on top. It’s also great with yoghurt on the side.
I hope you enjoy my recipe, please let me know what you think!