Bulgarian Moussaka with Potatoes

Preheat the oven to 200 °C (400 °F). Finely chop the onion, carrot and bell pepper, peel the potatoes and cut them into roughly 1 cm cubes.

Heat the oil in a large skillet. Add the onion, carrot and bell pepper and sauté for 4–5 minutes until softened.

Add the pork and beef mince and cook for 6–8 minutes, breaking up any lumps, until the meat is no longer pink. Season with paprika, savory, black pepper and salt.

Transfer the potatoes to a baking dish, add the meat mixture and crushed canned tomatoes, and stir to combine. Pour in enough water to partially cover the potatoes.

Cover the dish with foil and bake at 200 °C for about 50–60 minutes, until the potatoes are tender. Remove the foil and sprinkle with chopped parsley.

For the topping, whisk the eggs with the plain yogurt and flour until smooth, then season with salt.

Pour the topping evenly over the hot moussaka and return it to the oven for another 10–15 minutes, until the top sets and turns golden.

Let the moussaka rest for 10 minutes, cut into portions and serve with plain yogurt.