Moussaka, but make it Bulgarian.
Preparation of the Bulgarian version in particular is appealing for many reasons. I don’t like cooking slices of eggplant, and the thick béchamel that crowns Greek moussaka can be, at least for me, too rich. Besides scrapping the eggplant, Bulgarian moussaka combines raw ground beef or pork with diced potatoes and a spiced tomato sauce, and the mixture is baked almost like a meatloaf or a shepherd's pie.
In my research, I found that many recipes call for mushroom-flavored bouillon cube, which is commonly used in Eastern European cooking. Instead, I call for finely minced mushrooms to provide that umami flavor. The end result is a hearty one-dish meal you can whip up on a weeknight. This dish can also be assembled a day in advance before baking, which makes everything even more manageable.
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