Guide to SKOPJE

Cauliflower moussaka

In this part of the world the term moussaka refers to a variety of recipes. It is a dish that brings us together, a dish we can find anywhere we go. It may come in a variety of ingredients and tastes, but it is always in the winning combination of layers of meat and vegetables. Well, meat is not always mandatory, though. Balkan people have been so skillful and innovative in food experiments that they have made vegetarian versions of moussaka. Combinations vary, but the name remains the same. The following is a recipe for cauliflower moussaka.

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– 1 cauliflower

– 500 gr minced meat

– 1 onion

– 0.3 l yoghurt

– 2 eggs

– salt, oil, dried parsley

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You need to prepare the meat and vegetables for their “meeting”. Chop the onion and fry it in a little oil, then add the meat. It takes about 5 minutes to fry the meat.

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Break the cauliflower florets and put it in boiling water until softened. Now is the time to join them together, which is a standard procedure. Coat the pan with oil, then start putting layers of cauliflower and meat, and then pour a little cold water on top. Bake in a covered pan at 200 degrees for about 45 minutes to an hour. In the meantime, beat the eggs and the yoghurt together. Standard moussaka in Macedonia is made with potatoes and we pour sour milk on top, but the cauliflower version goes better with yoghurt because it gives a stronger and richer flavour.

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A few minutes before it is ready, take the moussaka out of the oven and pour this mixture on top. Let it bake in an open pan until light brown. In the end, you get a delicious meal which is considered a lighter version of a classic moussaka recipe. It doesn’t even take long to prepare. Everything can be done in just an hour or an hour and a half. Anyway, it is always better to start cooking before you get really hungry. Bon appetit!

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Author and chef: Goce Trpkovski