55 mins

    I learned this from my Bulgarian mother in law though it's probably Turkish in origin. It's a tasty twist on meat and potatoes.

    55 people made this

    Serves: 4 

    • 100ml (5 tablespoons) olive oil
    • 500g beef mince
    • 1 teaspoon ground paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 4 potatoes, peeled and cut into 2cm cubes
    • ½, 400g or similar weight tomato puree
    • 1 tablespoon chopped Italian basil leaves
    • 1 egg, lightly beaten
    • 150ml (2/3rd cup) natural yoghurt

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 160 C.
    2. Heat oil in a frypan over medium heat. Cook the mince until evenly browned. Add the paprika, cumin, salt, and pepper. Stir in potatoes and cook for 2 to 3 minutes.
    3. Stir in the tomatoes and basil. Add enough water to just barely cover. Reduce heat, and simmer uncovered 15 minutes.
    4. Pour mince mixture into 20x30cm baking dish. In a small bowl, mix together the egg and yoghurt. Pour, and spread evenly over meat mixture.
    5. Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.

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    Reviews in English (58)


    This was easy to make and taste was great! I have one question for the writer. After browning the ground beef you did not say wether to drain the grease from the pan. And after pouring in the water it was soup like. So when I poured the egg and yougrt on top, before I baked it, it sunk into the liquid. Was this the intention? I wanted to follow the recipe so I did not drain. Please respond.  -  14 May 2003  (Review from Allrecipes US | Canada)


    Altered this a bit based on reviews. Used fine herbs in place of chubritsa. Omitted the EVOO all together...just browned my meat, potatoes, and onions and drained off what little grease there was. Added a 14.5 can of diced tomatoes in sauce, doubled the other spices and added 2 more chopped tomatoes and let this simmer to help with the 'raw' potato issue. Omitted the water altogether. I also added eggplant. Salted the eggplant first and placed in a colander w/weight on top to squeeze out that bitter juice. Rinsed off and sauteed in EVOO and layered the meat/potato mixture and eggplant. It was amazing how much this smelled like gyro meat while it was cooking and also tasted a bit like it too. Loved the easy yogurt sauce in place of the harder to make Bechamel. Sprinkled the top of the yogurt sauce w/a little nutmeg to make it more like a traditional Bechamel sauce found on Moussaka. Covered at first then the last ten minutes took the lid off. The potatoes were completely done. Also only used 2 potatoes and 1 larger eggplant.  -  15 Mar 2006  (Review from Allrecipes US | Canada)


    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.  -  08 Apr 2011  (Review from Allrecipes US | Canada)