Moussaka is a dish passed down from the time of the Ottoman Empire. Traditionally, it’s made with either eggplants or potatoes, combined with ground meat. The preparation and serving style varies by region. For instance, in Turkey, moussaka is served warm or at room temperature, whereas in Arab countries, it’s often served cold. In the Balkans, it’s layered (usually with potatoes and ground meat) and served hot. Many versions include a finishing sauce made with eggs and cream, béchamel, or a tomato-based sauce. The name “moussaka” has its roots in Greek, Turkish, and Arabic cuisines.
Now that we’ve shared a little history about this delicious dish, let’s dive into making my favorite version: Potato Moussaka with Ground Meat and a Creamy Cheese Sauce.
Potato Moussaka with Creamy Sauce and Cheese
Equipment
Ingredients
500 g minced beef- 500 g minced pork
- 1 kg potatoes
- 4 garlic cloves
- 2 eggs
- 2 bunches green parsley
- 2 carrots
- 1 onion
- 1 tbsp butter
For the sauce
- 200 g sour cream
- 150 g cheese preferably a semi-hard cheese like Gouda or cheddar
Instructions
- Peel and finely chop the garlic, carrots, and onion. Combine these with the ground meat, eggs, and finely chopped parsley. Place the mixture in a pan over medium heat, stirring occasionally, until the meat starts to turn lightly white (about 20–30 minutes). Add salt and pepper to taste during cooking.
- In a bowl, mix the sour cream with finely grated cheese until smooth. Add a pinch of salt to taste.
- Peel the potatoes and slice them into thin rounds. Wash them thoroughly to remove excess starch. Grease a baking dish (preferably glass with a lid) with butter. Start layering:First, cover the bottom and sides of the dish with a layer of potato slices.Add the cooked ground meat mixture as the second layer.Pour the sour cream and cheese sauce over the meat layer. You can sprinkle some chopped parsley on top for added flavor.Finish with another layer of potato slices. Optionally, you can pour the sauce over the top layer of potatoes if you prefer.
- Cover the dish with its lid (or aluminum foil if the dish doesn’t have a lid) and bake in a preheated oven at low heat (around 180°C / 350°F) for 30–45 minutes. Remove the lid or foil and bake for an additional 10–15 minutes, or until the potatoes on top turn golden and crispy.
- Serve the moussaka hot, paired with pickles or a fresh salad for the perfect balance of flavors. Enjoy this hearty and comforting meal with your loved ones. Bon appétit!
