Entree: Bulgaria – Southern Culinary Region – Шопска мусака ➤ Shopska musaka (Baked Bulgarian casserole of layered potatoes and sautéed summer vegetables topped with yogurt and white brine cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) potatoes, peeled and sliced 1/4 inch (6 mm) thick
- 3 tbsp (45 ml) sunflower oil or vegetable oil
- 1 large onion, finely chopped — about 6 oz (170 g)
- 2 red bell peppers, diced — about 10 oz (280 g)
- 3 medium tomatoes, chopped — about 12 oz (340 g)
- 2 cloves garlic, minced — about 8 g
- 1 tsp (4 g) sweet paprika
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 3 large eggs (approx. 150 g)
- 1 1/4 cups (300 ml) plain yogurt (preferably full-fat)
- 8 oz (225 g) Bulgarian sirene or feta cheese, crumbled
- 2 tbsp (8 g) fresh parsley, chopped for garnish
- 2 tbsp (30 ml) oil or melted butter for brushing the baking dish

Instructions

1. Preheat the oven to 375°F (190°C). Lightly brush a 9x13-inch (23x33 cm) baking dish with oil or melted butter.
2. Parboil the potato slices in salted boiling water for 5 minutes until just tender but not falling apart; drain and pat dry.
3. Heat 3 tbsp (45 ml) oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Add diced peppers and cook until softened, another 5 minutes.
4. Add minced garlic, chopped tomatoes, paprika, salt, and pepper to the skillet; simmer until tomatoes break down and mixture is fairly dry, about 6–8 minutes. Remove from heat.
5. Arrange a single layer of potato slices in the bottom of the prepared dish. Spread half of the sautéed vegetable mixture over the potatoes. Repeat with a second layer of potatoes and the remaining vegetable mixture; finish with a final single layer of potatoes.
6. In a bowl, whisk together eggs and yogurt until smooth; season lightly with salt and pepper. Pour the egg-yogurt mixture evenly over the layered potatoes and vegetables.
7. Sprinkle half of the crumbled sirene cheese over the top. Bake uncovered for 35–45 minutes, until the custard is set and the top is lightly golden.
8. Remove from oven, sprinkle with remaining sirene and chopped parsley, and let rest for 10 minutes before serving. Serve warm or at room temperature with a simple salad.