Romanian Mousaka
Dive into the rich, comforting flavors of Romanian Mousaka, a hearty casserole that's perfect for family dinners and special gatherings alike. This traditional dish layers tender, boiled potato slices with a savory ground pork or beef filling seasoned to perfection with onion, garlic, paprika, and tomato paste. Finished with a luscious topping of sour cream, eggs, and milk, it bakes to golden, bubbling perfection in under an hour. The result is a creamy, flavorful dish with layers of texture in every bite. Garnish with fresh parsley for an extra hint of brightness, and serve warm for a truly authentic Romanian culinary experience. Easy to prepare with simple ingredients, this recipe is sure to become a comforting favorite in your home.
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Recipe Information
Ingredients
- 1.5 kg potatoes
- 600 g ground pork or beef
- 1 large onion
- 2 garlic cloves
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 2 eggs
- 200 ml sour cream
- 50 ml milk
- 1 tbsp butter (for greasing)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Peel the potatoes and slice them into 0.5 cm (1/4 inch) thick rounds. Boil them in salted water for about 8-10 minutes, or until just tender but not fully cooked. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Finely dice the onion and mince the garlic, then sauté them in the pan until soft and translucent.
Add the ground pork or beef to the pan and cook, breaking it up with a spoon, until browned and fully cooked through, about 8-10 minutes.
Stir in the tomato paste, salt, black pepper, and paprika. Cook for another 2-3 minutes to allow the flavors to meld together. Remove from heat and set aside.
In a small bowl, whisk together the eggs, sour cream, and milk until smooth. This will be the topping for the mousaka.
Grease a large baking dish with butter. Begin layering the ingredients: start with a layer of potatoes, then spread a layer of the meat mixture on top. Repeat until all the ingredients are used, ending with a final layer of potatoes on top.
Pour the sour cream and egg mixture evenly over the top layer of potatoes, ensuring it covers the top completely.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.
Allow the mousaka to cool for about 10 minutes before slicing. Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1294 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
