Traditional Macedonian Moussaka – An easy Moussaka recipe made with ground beef, spices, and potatoes. This traditional Macedonian recipe is satisfying comfort food that tastes amazing!
A TRADITIONAL MACEDONIAN RECIPE
My favorite childhood dish is THIS Traditional Macedonian Moussaka, aka Meat and Potato layered casserole. 😍
Flavorful layers of ground beef and potatoes with a baked crunchy milk and egg custard; a true comfortable dish for the soul.
Moussaka to Macedonians is like shepherd’s pie to Americans. Or, lasagna to Italians. Just like shepherd’s pie, moussaka is a satisfying casserole that is a meal in itself.
The variations in moussaka recipes go beyond the filling and topping. Ground turkey or a vegetarian portobello filling is one. Some recipes even call for layer of other vegetables like zucchini squash, or eggplants. BUT, where I come from, a layer of thinly sliced potatoes with a filling of ground beef is a must.
Ingredients for Moussaka
The ingredients for a Macedonian moussaka recipe are simple:
- potatoes
- onions
- ground beef
- tomato paste
- eggs
- milk
- seasonings
How to make Traditional Macedonian Moussaka (Minced Meat with Potatoes)
Let’s get this right – It’s a layer of potatoes, layer of ground beef, another layer of potatoes, one more layer of beef, and a last layer of potatoes. Top that with a mixture of milk and eggs and you’re set. Got it? Good! 😊
- Preheat oven to 375˚F
- Next, cook sliced potatoes in boiling salted water for 5 minutes; drain under cold water and cool immediately. Set aside.
- Then, heat olive oil in heavy skillet over medium heat and add onion; cook for 2 minutes.
- Next we add ground beef; break apart with a wooden spoon and cook until browned, about 5 minutes. Stir in garlic.
- Then, add tomato paste and stir until completely incorporated.
- Season beef with paprika, salt, and pepper. Taste for seasonings and adjust accordingly. Remove from heat and set aside.
- Layer 1/3 of the sliced potatoes on the bottom of a baking dish.
- Then, top the potatoes with half of the ground beef mixture.
- Next, arrange another layer of potato slices over beef. Add remaining beef mixture and top with last layer of potatoes. Set aside.
- In a bowl, whisk the eggs; then whisk in the milk, salt, and pepper; continue to whisk until thoroughly combined.
- Next, pour the milk mixture over the potatoes.
- Then, bake for 45 to 55 minutes, or until casserole is set.
- Finally, let the moussaka rest for 10 minutes before cutting and serving.
How to make ahead
- Moussaka can be assembled and refrigerated up to two days in advance and baked just before serving.
How to store Moussaka
- Fridge: Moussaka can be stored in an airtight container and kept in your fridge for up to 3 days.
- Freeze: You can also freeze your Moussaka. Simply cool and then place in an airtight container and freeze for up to 3 months.
- Reheat: When reheating, you’re going to want to go low and slow. Let Moussaka thaw and come to room temperature. Then, for best results cover the Moussaka with foil and place in the oven for 30 minutes in a 325˚F oven.
What is the difference between Moussaka and Lasagna?
- Moussaka is a dish similar to lasagna, the primary difference being that it uses potatoes instead of noodles, and it also contains different spices.
What to serve with Moussaka?
- Serve Moussaka with a Shopska Salad and crusty bread.
More Casseroles
- Chicken Enchilada Potato Casserole
- Ground Beef and Cauliflower Rice Casserole
- Wild Rice and Kale Chicken Casserole
ENJOY!
Meat and Potato Casserole {Traditional Macedonian Moussaka}
Ingredients
- 6 russett potatoes, peeled, cut into 1/4-inch round slices
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 pound ground beef, (hot pork sausage tastes great, too)
- salt and pepper to taste
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 1/4 cup chopped fresh parsley
- 3 eggs, beaten
- 2 cups milk
Instructions
- Preheat oven to 375˚F.
- Cook sliced potatoes in boiling salted water for 5 minutes; drain under cold water and cool immediately. Set aside.
- Heat olive oil in a skillet over medium heat and add onion; cook for 2 minutes.
- Add ground beef; break apart with a wooden spoon and cook until browned, about 5 minutes.
- Stir in garlic.
- Add tomato paste and stir until completely incorporated.
- Season beef with paprika, salt, and pepper. Taste for seasonings and adjust accordingly. Remove from heat and set aside.
- Grease a 13x9-inch baking dish.
- Layer 1/3 of the sliced potatoes on the bottom of the prepared baking dish.
- Top the potatoes with half of the ground beef mixture.
- Spread 1/3 potato slices over beef.
- Add remaining beef mixture and top with last layer of potatoes. Set aside.
- In a separate bowl, whisk the eggs; then whisk in the milk, salt, and pepper; continue to whisk until thoroughly combined.
- Pour the milk mixture over the potatoes.
- Bake for 45 to 55 minutes, or until custard is set and potatoes are a golden brown.
- Let rest 10 minutes before cutting and serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Mine came out very dry on top. I wish I had read comments before committing to the cooking! Next time I will cover it while baking. I think I will need to add more spices and salt as well, and possibly a little beef broth (or just more tomato paste/sauce) to the meat mixture.
Hi!
I appreciate your feedback on the recipe. ❤️ Macedonian moussaka is traditionally prepared with a dry texture on top, which is characteristic of the dish. However, I completely understand that this might be unexpected. Your idea to cover it while baking sounds like a great way to adjust the recipe to better suit your taste. It’s always wonderful to see how recipes can be adapted and personalized! 😊
Thanks for the comment! I like knowing that the dry top is expected 🙂 Always fun to try new to us ethnic dishes!
I’m guessing the parsley is just sprinkled on top? I am not seeing where it’s supposed to be, however, it appears there’s some in the meat and on top.
Hi, I’m trying this recipe for the first time! I can’t anywhere in the recipe that says when the parsley should be added – I read all the comments and saw where someone asked, and you said to read the recipe, not the blog post, but I can’t find it in the recipe either. Thanks!
I’m so sorry about that. Thanks for letting me know! You can add it in with the tomato paste.
I made this vegan, added a little cumin and ginger – very tasty!! Also covered for first 45 min, then uncovered for last 10 min. Used Gardein crumbles, 1 cup oat milk, 1/4 cup cashews in hot water in food processor, 2 Tbsp nutritional yeast and 1 flax egg) The flax egg made little brown dots everywhere but flavor & consistency was still good!!
I’m very glad you enjoyed it! Thank YOU! 🙂
I baked for 55 minutes and it was still liquidly. The “custard” would not set. It seems like 2 cups of milk was too much for the recipe.
I covered mine with aluminum foil for 45 min, then uncovered for 10 min and it was perfect! (Maybe she should add that to recipe?)
A couple of years after you posted this, however i just have to say this has become a family favourite and i make this like 2times a month.
Thank you
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Just tried this, was very nice however think it needed cheese, will definitely try this again. Thanks very much
I am very glad you enjoyed it! Thank YOU! 🙂
Love this recipe! I make it at least once a month. I am sensitive to red meat so I substitute the pound of ground beef with 1/2 pound ground turkey and finely diced brown mushrooms. So delicious!
This isn’t a musaka! Musaka is a Greek dish with eggplants, potatoes, mince and bechamel sauce.. This is a typical fyrom plate not a musaka.
You do realise it’s an Ottoman dish, like most food in the Balkans (including ‘Greek’)? Educate yourself before commenting.
Duh! Read the title!!
Ton,
It’s a Balkan dish, not Greek, do the research.
I love this recipe my buba used to make it so thank you so much for sharing as I live in England I didn’t know the recipe. Also to the Greek person commenting on this dish read the title and don’t be so quick to judge and negative the world has many dishes not just the Greek
Mussaka is found all over the Balkins (Greece, Bulgaria, Macedonia, Serbia, Kosovo) and even Turkey, Lebanon, and Egypt. It spread throughout the Ottoman Empire.
The Greek version however is the most well known
any chance you have a milk substitute for this dish?
happy BD Katerina! 🙂 hugs
Can’t wait to prepare it! I’m making it for some friends tomorrow! Great blog Keti!
Thank you, Betche!! 🙂
yumm!!! i so enjoyed baking that 😀 thnxx a mil for the recipe!!!
http://phatimasbox.wordpress.com/2013/03/27/meat-and-potato-grain/
HI, Phatima! 🙂
Thank you very much… I am SO glad you enjoyed it!
This is a variation of moussaka (no eggplants here or minced meat) that my mom used to make when I was a kid and I loved that meal! Just got an idea for tomorrow’s menu!
Thank you for the great recipe. This has become a family favourite .
That is GREAT!! Thank you! 🙂