Bulgarian Pork and Potato Layered Casserole

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This Bulgarian-style layered casserole features seasoned ground pork nestled between tender slices of potato and finished with a tangy yogurt and egg topping that sets it apart from its Greek cousin. It is humble, hearty Balkan fare built on everyday ingredients and family-pleasing flavor. Best served warm with a green salad or a glass of crisp white wine.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 5 gFiber
• 6 gSugar
• 28 gProtein
• 520 mgSodium
• 1100 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 3500 mcgVitamin A

Ingredients

For the meat filling

• 2 tbsp sunflower oil
• 1 large yellow onion, finely chopped
• 1 lb (450 g) ground pork
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp tomato paste
• 1 tsp sweet paprika
• 1/2 tsp ground black pepper
• 1 tsp kosher salt
• 1/3 cup (80 ml) dry white wine
• 2 tbsp chopped fresh parsley

For the potato layers

• 2 lbs (900 g) russet potatoes, peeled and sliced 1/4-inch thick
• 2 medium carrots, peeled and sliced 1/8-inch thick
• 2 tbsp sunflower oil, for greasing
• 1/2 cup (120 ml) low-sodium beef broth

For the yogurt topping

• 1 cup (240 g) plain whole-milk yogurt
• 2 large eggs
• 1 tbsp all-purpose flour
• 1/4 tsp kosher salt
• 1 tbsp chopped fresh dill

Directions

1. Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish with sunflower oil.
2. Heat oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes, then stir in the bell pepper and cook 2 minutes more.
3. Add the ground pork and break it apart with a spoon. Cook until well browned, about 7 minutes. Stir in the garlic, tomato paste, paprika, salt, and pepper and cook 2 minutes until fragrant.
4. Pour in the white wine and simmer 5 minutes until the liquid reduces and the mixture thickens. Remove from heat and stir in the parsley.
5. Arrange half of the potato slices in an overlapping layer on the bottom of the dish and scatter the carrot slices evenly over them. Spread the meat mixture on top, then finish with the remaining potato slices in a neat overlapping pattern.
6. Pour the beef broth carefully around the edges of the dish (do not pour over the potatoes). Cover tightly with foil and bake for 40 minutes, until the potatoes are fork-tender.
7. Meanwhile, whisk the yogurt, eggs, flour, and salt together until completely smooth.
8. Remove the foil and pour the yogurt mixture evenly over the potatoes. Return to the oven, uncovered, and bake another 18 to 20 minutes until the topping is set and lightly golden.
9. Sprinkle with the fresh dill and let the casserole rest at room temperature for 10 minutes before slicing into squares to serve.

Cook’s Notes

• Use starchy russets or Yukon Golds so the potato slices hold their shape and absorb the juices without turning mushy.
• Do not skip the yogurt-and-egg topping — this is what makes the Bulgarian version distinctively tangy compared to Greek moussaka's béchamel.
• For deeper flavor, swap half the pork for ground beef or lamb, or add a pinch of cumin along with the paprika.
• Letting the casserole rest before slicing is essential so the yogurt layer firms up and the layers cut cleanly into squares.
• If your yogurt is thin, stir in an extra tablespoon of flour to help it set into a firmer top layer.

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