The strawberry shortcake flavors are all available as cupcakes! preparation the day before a party might make it even simpler. Cupcakes that have been assembled and are ready to serve can be kept in the refrigerator for up to an hour.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¾ pound ground beef (85% lean)
- ¾ pound ground pork
- ½ cup olive oil, divided
- 1 large carrot, finely chopped
- ½ yellow onion, finely chopped
- 2 stalks celery, finely chopped
- ¼ bunch fresh parsley, stems and leaves chopped separately
- 1 (14.5 ounce) can diced tomatoes
- 1 red bell pepper, finely chopped
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- ½ teaspoon cayenne pepper
- 6 russet potatoes, peeled and cut into 1/2-inch dice
- 2 eggs
- 2 cups plain yogurt
- ¼ cup all-purpose flour
- 1 teaspoon baking soda
Instructions
- Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Transfer meat mixture to a large baking pan.
- Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
- Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
- Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
- Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 4 g |
| Sodium | 829 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
My sister and I made this recipe and we loved it! We’ve been to Bulgaria several times and we thought this recipe tasted pretty authentic! We made shopska salad to go on the side.
Great recipe. Try Greek yogurt for more authentic flavor
I used gluten-free flour and it was super yummy! I baked it 30 minutes and it wasn’t fully baked, but it was oooey goooey good!
Daughter made it because she had to take a Bulgarian food for a school project. Now it’s part of our family dinner rotation! Delicious
This was great. Instead of 3/4ths of beef and pork, i just went with an even 1 lb of each. Tasty.
Very nice
Yum! The house smelled wonderful while this was cooking. Filling is so yummy. I reduced the amount of oil by skipping the step of adding oil to cooked meat