Musaka

Musaka is a traditional dish in several Balkan countries. The Greek version of musaka (Moussaka) is made with eggplant while many other regions use potatoes. They are sliced and layered with ground beef or pork, then covered in a yogurt egg sauce before baking. It is very easy to assemble and makes quite a bit; plenty of leftovers for a family of four. The Musaka can be assembled up to two days ahead of time before baking. Just add the yogurt sauce right before it goes in the oven. If you add the sauce earlier, it may separate a bit, and won’t look as good.

Preparation Time: 30 minutes

Cook Time: 75 minutes

Ingredients

1/4 cup (60 ml) olive oil

4 pounds (1,8 kg) russet potatoes

1 medium onion, chopped

1 pound (450 gr) ground beef or pork

salt and pepper to taste

Topping:

4 eggs

1 cup (240 ml) yogurt or sour cream

2 cups (480 ml) milk

salt and pepper to taste

Peel the russet potatoes and slice into 1/4 inch (no larger) thick circles. In a large pan, heat a drizzle of olive oil over medium heat. Add onions and cook, stirring often, until lightly browned. Stir in ground meat, breaking up with a spoon, and season with salt and pepper. Continue cooking and breaking apart the meat until browned.

Preheat oven to 400 °F (200°C) and grease a 9×13 inch baking dish with olive oil. Layer half of the sliced potatoes, about two layers, on the bottom of the prepared baking dish. Season with salt and pepper. Cover with the cooked ground meat. Layer the remaining potatoes, another two layers.

In a medium bowl, whisk together eggs, yogurt, milk, salt, and pepper. Pour evenly over the potatoes until it is right below the top layer. Bake in the preheated oven until potatoes are tender and top is golden brown, about one hour. Broil, if desired, to crisp the top further.

Wait 15 minutes before slicing and serving.