Reviewed: May 20, 2012

This was really good and healthy. I browned 4% fat ground beef then added the spices (I sub'd dried oregano, thyme and parsley for the savory) and some garlic. I put the beef in a bowl and added the potatoes and one diced eggplant to the pan with some stock. I cooked the potatoes and eggplant until tender. I added the beef mixture back into the pan with the potatoes and eggplant, and added a diced tomato and tomato sauce. I heated through then put in in an 8x10 glass dish that I sprayed with Pam. I cooked for 20 minutes at 325 then added the fat free yogurt/egg mixture on top and cooked until set, about 30 more minutes.

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Reviewer:

nativeSDgirl

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Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Feb. 1, 2012

My husband is Bulgarian, and I have had such a hard time finding recipes for traditional Bulgarian dishes to cook at home. This recipe was fantastic. His words were, "it's just like my grandmother makes it." I doubled the spices and used 60% ground pork, 40 % ground beef upon his suggestion. I also used a lot more yogurt than it calls for because he likes a thick fluffy top. I think it was a little over 2 c greek yogurt and 3 or 4 eggs with some salt for flavor. He LOVES it! If anyone has recipes for banitsa, kyufte, or kebabche, please share!!

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Reviewer:

spavlova

Reviewed: Jan. 27, 2012

This is a great recipe! I make only couple of changes to it though... I brown the beef with a chopped onion and I do not drain the fat. I will add the tomato sauce, seasoning( the best one is thyme) and let the meat cool off. I add an egg to the mixture just to keep it together and not look like spaghetti meat. I boil the potatoes and mash them up. In greased pan I pour half of the mashed potatoes, spread the meat( all of it) and the spread the remaining mashed potatoes. I use water enough to cover everything and bake at 325 for 35-40 minutes, and the i use 3-4 beaten eggs to pour over. Bake until the eggs looked cooked and serve with sour cream and chopped green onions for taste. Enjoy it!!

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Reviewer:

diana

Reviewed: Apr. 8, 2011

I am Bulgarian and the dish is almost spot on. Traditionally we use pork instead of beef. In the states I use half pork and half beef, draining the fat after browning. Also, a very crucial step is that the yogurt/egg/ mixture should be added to the top about 10 minutes before the dish is done cooking, not at the beginning.

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Reviewer:

jmerar

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 29, 2011

There are a few things that are omitted from the recipe. The egg, flour, yogurt and cilantro mixture that you put on top comes in at the end. You first cook the other ingredients until most of the water has evaporated (reduction) and then when the potatoes are brown and can easily be cut into with a knife, you pour the "hat" of yogurt, milk and flour which then solidifies the meat and potatoes and gives the whole dish a lasagna-like square look. When the egg mixture gets light brown is when the dish is ready to chill and serve. Meat could be substituted, Bulgarians like to do it with a 50/50 mix of veal/pork or lamb/pork.

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Reviewer:

cookiecutter

Reviewed: Sep. 9, 2010

This was so easy. I doubled the spices and used garden basil as suggested by the submitter. What an easy bechamel sauce to make! I was looking for a musaka recipe to make that used potatoes instead of eggplant and this fit the bill.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: May 4, 2010

I really like this dish - so simple, quick to throw together, and very satisfying. At the advice of other reviewers I cut the olive oil to 2T. I used very lean beef and didn't drain, the final product was not too greasy.

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Reviewer:

Zsuzsi

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 19, 2010

I added green beans because we like to have lots of veggies with our meal. I also baked it on 400F otherwise it would have taken for over two hours to get dinner ready. Thanks for the recipe.

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Reviewer:

gyumolcsleves

Reviewed: Apr. 4, 2010

Very flavorful! I doubled the amount of paprika and kept all other ingredients at about the recommended amounts. Since I didn't have summer savory, I substituted with thyme + sage. Instructions worked out great, although I did saute my ground turkey with some minced garlic. Dish would be better with eggplant. I also served this with lowfat plain yogurt on the side, and the combo of hot and cold temperatures and savory with sour was very, very good and very tantalizing even though it was so healthy! The two of us gobbled half the dish in one night.

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