Bulgarian Moussaka with Lamb
Main Dishes • Bulgarian
Description
Bulgarian Moussaka with Lamb
Ingredients
- Eggplants 5 lbs
- Onion 1 head
- Salt 2 teaspoons
- Vegetable Oil 2 tablespoons
- Rack of Lamb 30 oz
- Paprika 1 teaspoon
- Ground Black Pepper ¼ teaspoon
- Wheat Flour ¾ cup
- Tomatoes 4 pieces
- Egg white 4 pieces
- Yogurt powder 10 fl oz
Step-by-Step Guide
Step 1
Slice the eggplants into thin slices, sprinkle with salt on both sides, and let them sit for 1 hour.
Step 2
Meanwhile, finely chop the onion and sauté it in a well-heated pan with 2 tablespoons of vegetable oil until soft. Add the ground lamb, salt, paprika, and pepper. Brown the mixture and transfer the rendered fat and oil to another pan.
Step 3
Dredge the eggplants in flour and fry them on both sides in the well-heated fat, adding more oil if necessary.
Step 4
In a rectangular baking dish, layer the meat, then the browned eggplants, followed by a layer of thinly sliced tomatoes. Bake for about 1 hour at 355°F.
Step 5
Mix the yogurt and egg yolks, then add 0.5 cup of flour and mix well. Pour the mixture over the casserole and return it to the oven for another 15 minutes until a golden crust forms.
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