Potato Moussaka Recipe - a traditional Bulgarian dish made with cubed potatoes, ground beef and pork, tomatoes, onion and seasoning.

Potato Moussaka




– 1 tbsp vegetable or olive oil – 1 lb ground meat — I used a mix of ground 85% lean beef and ground pork – 1/3 cup diced onion – 1 garlic clove — minced – 1/4 cup tomato sauce – 2 tbsp tomato paste – 1 tsp salt or more to taste – 1/4 tsp black pepper – 1 tsp summer savory — or chubritsa - Bulgarian/Balkan seasoning – 2 cups water – 2 lb potatoes — peeled and cut into 1/4-inch cubes – 1/4 cup diced carrots — optional, I usually don't use any – 1/4 tsp thyme — optional – 1/2 tsp dried mint For the Bechamel sauce: – 6 tbsp butter – 1/2 cup flour – 1/2 tsp salt – 2 cups milk – 3 egg yolks – 1/2 cup feta cheese — optional – 1/4 tsp ground nutmeg

16 servings

1 hr

Step 1

Preheat the oven to 375°F/190°C. Peel and slice potatoes into 1/4 inch rounds. Grease a 9x13 inch baking dish and layer half of the potato rounds in the dish.

Step 2

In a skillet, cook ground beef until browned. Add diced onions and grated carrots and cook until softened.

Step 3

Add tomato paste, salt, pepper, and paprika and cook for another 2-3 minutes. Spread half of the beef mixture over the layer of potatoes in the baking dish.

Step 4

Add another layer of potatoes on top of the beef mixture. In a bowl, whisk together yogurt, eggs, and flour until smooth. Spread half of the yogurt mixture over the potatoes.

Step 5

Add another layer of beef mixture and top with the remaining potatoes. Spread the remaining yogurt mixture on top of the potatoes. Sprinkle with grated cheese.

Step 6

Bake in the preheated oven for 45-50 minutes or until the potatoes are tender and the cheese is melted and golden brown. Let it cool for a few minutes before slicing and serving.