If you love comforting dishes packed with flavor, this Romanian Potato Moussaka will win you over. It has layers of tender potatoes, juicy ground meat, and a rich tomato sauce baked to perfection. It’s the kind of meal that brings everyone to the table. My version is a household favorite. It offers warmth and comfort, just like a good moussaka should.
Let’s discuss what makes this dish special and how you can easily recreate it at home.
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What Is Moussaka?
Moussaka is a layered casserole traditionally found in the Balkans and the Middle East, with each region adding its own unique twist. The Greek version is perhaps the most well-known. It features layers of eggplant, ground meat, and béchamel sauce. However, other countries, including Turkey, Bulgaria, and Romania, have their own versions using potatoes, zucchini, or other vegetables instead of eggplant.
What Is Romanian Moussaka?
In Romania, moussaka typically revolves around potatoes as the base. It creates a hearty and filling dish. While eggplant versions exist, the potato variety is by far the most common. The dish layers cooked or raw potato slices with ground meat, onions, and tomato sauce before baking everything until golden and bubbling.
Unlike the Greek version, there’s no béchamel sauce here. The result is simpler and so satisfying, the kind of meal that feels like a warm hug on a chilly evening.
Ingredients Needed
Here’s a breakdown of the key ingredients and potential substitutions to fit your taste or pantry:
- Potatoes: The base of the dish, potatoes add that satisfying, starchy element. Use starchy varieties like Russet or Yukon Gold for the best texture.
- Ground Meat: Traditionally, ground beef, pork, or a mixture of the two is used. Pork adds richness and fat, while beef balances the flavor. Ground chicken, turkey, or lamb can work if you prefer leaner or different flavors.
- Salt, Pepper, Paprika: are essential seasonings. Paprika adds a warm, smoky note. Depending on your preference, use sweet or hot paprika.
- Onions: Onions add a base of sweetness and depth to the ground meat
- Tomato-Diced or Paste: This binds the dish with its tangy, rich flavor. If you prefer, you can dilute tomato paste with some water. Crushed tomatoes or canned diced tomatoes can also be used.
- Eggs: Eggs help set the layers and add richness to the overall texture.
- Cheddar Cheese: Shredded cheddar is added for its melty, rich texture and sharp flavor. It forms a golden crust on top. Feta, Parmesan, or even mozzarella can be used for a different twist.
- Sour Cream: Adds richness to the top layer.
- Oil or Butter: This is used for sautéing the onions and garlic. Olive oil is common, but you can also use sunflower oil (a staple in Romanian cooking) or butter for extra flavor.
- All-Purpose Flour or bread crumbs: to cover the bottom of the baking dish.
How to Make Romanian Potato Moussaka
Step 1. Preheat the Oven.
Step 2. Boil the Potatoes: Wash the potatoes thoroughly using a kitchen brush. In a large pot, add the potatoes and enough water to cover them. Boil the potatoes until they are fork-tender.
Once done, drain the water and let the potatoes cool before peeling and slicing them into thin rounds.
Step 3. Cook the Meat Mixture: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the ground meat and cook until it begins to brown. Stir in the chopped onion, salt, pepper, and paprika. Continue cooking until the onion is soft and the meat is fully browned.
Add the diced or crushed tomatoes and mix well. Simmer on medium heat for a few minutes until the liquid reduces and the sauce thickens.
Step 4. Prepare the Baking Dish: Grease an 8x8-inch casserole dish with one teaspoon of butter. Sprinkle the bottom with one tablespoon of flour or bread crumbs to prevent sticking.
Step 5. Assemble the Layers: Layer the bottom of the dish with sliced potatoes, followed by half of the meat mixture. Repeat the layers, finishing with a top layer of potatoes.
Step 6. Prepare the Topping: In a bowl, beat the eggs and mix them with sour cream and shredded cheddar cheese. Add a pinch of salt to taste. Pour this mixture evenly over the top layer of potatoes.
Step 7. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 1 hour or until the top is golden brown. Remove the foil during the last 10-15 minutes to allow the top to brown nicely.
Step 8. Cool and Serve: Let the moussaka rest for 10-15 minutes before cutting it into squares. Serve warm, topped with a dollop of sour cream if desired and crusty bread.
The layers of potatoes, flavorful ground meat, cheese, and sour cream on top make this dish a truly comforting food to enjoy any time of the year. With a glass of wine. Red. Or white. Or whatever you like.
Expert Tips
- Parboil the potatoes: If you’re short on time, parboiling the potatoes for 5-7 minutes can speed up the baking process.
- Don’t skip the resting period: Let the moussaka rest for 10-15 minutes before serving. This allows the layers to set and makes slicing easier.
- Season generously: Since potatoes can be bland, ensure you season each layer well.
How to Serve
This potato moussaka works for a Sunday meal or special occasions when you entertain.
It goes well warm, with a side of sour cream, a green salad, or pickled vegetables for a classic Romanian touch.
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📖 Recipe
Easy Romanian Potato Moussaka
Ingredients
- 8-9 boiled medium potatoes with the skin on
- 1 ½ pound ground beef or pork or a mixture of it
- 1 medium onion chopped finely
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon paprika
- 1 can 14.5oz diced tomatoes or tomato paste
- 2 tablespoons vegetable oil for sautéing the meat
- 1 cup shredded Cheddar cheese
- 1 cup sour cream
- 2 eggs
- 1 teaspoon butter
- 1 tablespoon flour or bread crumbs to cover the bottom of the baking tray
Instructions
- Preheat the oven to 350F.
- Wash the skin of potatoes really well using a kitchen brush.
- In a big pot, place the potatoes and enough water to cover them. Boil the potatoes until tender(or a fork goes through them).
- When the potatoes are boiled, remove the pot from the stove, drain the water, and set the potatoes aside to cool.
- While the potatoes are cooling, brown the ground meat in a pan with 2 tablespoons of vegetable oil.
- Add chopped onion, salt, pepper, and paprika mix well, and continue to brown the meat and the onions together.
- When the meat is ready, add the crushed/diced tomatoes or the can of tomato sauce.
- Mix well and cook on medium heat for few minutes until the liquid is reduced and the sauce is formed.
- Peel and slice the potatoes into ¼-inch slices.
- Butter and flour/bread crumbs an 8x8 inches baking dish.
- Cover the bottom of the pan with potato slices. Add a layer of meat mixture.
- Add another layer of sliced potatoes and another layer of meat, and repeat until you have used up all the ingredients. The top layer should be potatoes.
- Beat the eggs, mix them with sour cream and cheese. Add a little bit of salt to your taste. Pour this mixture over the last layer of potatoes.
- Bake in the oven at 350F for about an hour or until golden brown on top.
- Cut in squares and serve warm topped with sour cream.
Dee F. says
I'm going to use a large bag of frozen hash browns to make this instead of peeling and cutting all those potatoes.
James says
Tried this recipe and it worked perfectly. My Romanian girlfriend from Bucuresti confirmed it as authentic too
The Bossy Kitchen says
Thank you for your comment, James! I am happy you liked the recipe!It is indeed a good one!