Romanian Potato Moussaka

Serves 1
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Directions

  1. 1Boil the potatoes, preferably with their skins on, until fork tender. Let them cool, then peel and slice into rounds.
  2. 2Fry the diced bacon in a large skillet or saucepan over medium heat until the fat has rendered and the bacon is lightly browned.
  3. 3Add the ground meat and cook until browned, breaking it apart with a spoon as it cooks.
  4. 4Stir in the diced onions and cook until softened and translucent.
  5. 5Add the garlic, tomato paste, passata, parsley, thyme, chili flakes, salt, and black pepper. Mix well and bring to a gentle simmer.
  6. 6Cook the meat sauce over medium-low heat for about 45 minutes, stirring occasionally, until rich and thickened.
  7. 7In a separate bowl, whisk together the sour cream, eggs, and grated cheese until well combined.
  8. 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.
  9. 9Spread the sour cream mixture evenly over the top.
  10. 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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