Romanian Potato Moussaka
Serves 1
Directions
- 1Boil the potatoes, preferably with their skins on, until fork tender. Let them cool, then peel and slice into rounds.
- 2Fry the diced bacon in a large skillet or saucepan over medium heat until the fat has rendered and the bacon is lightly browned.
- 3Add the ground meat and cook until browned, breaking it apart with a spoon as it cooks.
- 4Stir in the diced onions and cook until softened and translucent.
- 5Add the garlic, tomato paste, passata, parsley, thyme, chili flakes, salt, and black pepper. Mix well and bring to a gentle simmer.
- 6Cook the meat sauce over medium-low heat for about 45 minutes, stirring occasionally, until rich and thickened.
- 7In a separate bowl, whisk together the sour cream, eggs, and grated cheese until well combined.
- 8Line a baking dish with parchment paper. Arrange a layer of sliced potatoes on the bottom, followed by half of the meat sauce. Add another layer of potatoes, then the remaining meat sauce, and finish with a final layer of potatoes.
- 9Spread the sour cream mixture evenly over the top.
- 10Bake in a preheated oven at 170°C (340°F) for 45 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Ingredients
- 1 kg ground pork, ground beef, or a combination of both
- 50 g bacon, diced
- 2 onion, diced
- 4 garlic, minced or grated
- 400 ml passata or tomato juice
- 1 tsp tomato paste
- 1 bunch fresh parsley, finely chopped
- 4-5 sprigs fresh thyme
- 1/2 tsp chili flakes or hot paprika
- salt (optional)
- black pepper (optional)
- 10 potatoes, boiled and sliced
- 200 g grated cheese
- 300 g sour cream or thick plain yogurt
- 2 eggs
Equipment
skillet or saucepanspoonbowlbaking dishparchment paper
Tips
- Let the moussaka rest for 10-15 minutes before slicing.
- Serve warm with pickles, a fresh salad, or crusty bread.
- Leftovers reheat beautifully and are often even more flavorful the next day.
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