Balkan Potato Moussaka with Minced Meat

Name: Balkan Potato Moussaka with Minced Meat
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 500 g Potatoes, peeled and sliced; 700 g Minced meat; 1 tbsp Lard; to taste Salt; to taste Black pepper; to taste Mustard; 1 sprig Fresh rosemary; 2 cloves Garlic cloves, finely chopped; 2 pc Eggs, for boiling; 500 g Sour cream; 2 pc Eggs, for the topping; as needed Butter, for greasing; as needed Parmesan, freshly grated

This Balkan potato moussaka is a comforting layered bake made with tender potatoes, seasoned minced meat, sliced hard-boiled eggs and a creamy sour cream topping finished with Parmesan. It is a hearty family-style main dish with simple ingredients and a golden top.

This is the Balkan-style version I grew up with, rather than the traditional Greek moussaka. It was my favourite meal that my mum used to make when I was a child. The potatoes are cooked before layering, so the moussaka needs only about 30 minutes in the oven.

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Balkan potato moussaka with minced meat, boiled eggs, sour cream and Parmesan

Main dishes

Prep time

Cook time
45 minutes

Total time
1 hour 10 minutes

Approx. calories
870 kcal
per serving

Ingredients Instructions Video Tips

Ingredients

Choose your units:

Ingredients (for 4 servings):

Potatoes, peeled and sliced: 500 g
Minced meat: 700 g
Lard: 1 tbsp
Salt: to taste
Black pepper: to taste
Mustard: to taste
Fresh rosemary: 1 sprig
Garlic cloves, finely chopped: 2 cloves
Eggs, for boiling: 2 pc
Sour cream: 500 g
Eggs, for the topping: 2 pc
Butter, for greasing: as needed
Parmesan, freshly grated: as needed

Equipment

Vegetable peeler

Cutting board

Chef's knife

Large pot

Small saucepan

Frying pan

Mixing bowl

Whisk

Baking dish

Oven

Grater

Vasko’s Tips

Slice the potatoes evenly so they cook at the same rate.

Cook the potatoes only until fork-tender; overcooked slices can break apart while layering.

Add the garlic near the end and cook it briefly so it does not burn.

Let the moussaka rest for 10 minutes after baking to help it hold together when sliced.

Mustard, salt, pepper and Parmesan are listed to taste because the original recipe does not give exact amounts.

Instructions

1. Cook the potatoes

Potatoes cooking in a pot for Balkan potato moussaka

Peel and wash the potatoes, then slice them evenly. Put them in a large pot, cover with water and season with salt. Cook until just fork-tender, then drain carefully.

2. Boil the eggs

While the potatoes cook, bring water to a boil in a small saucepan. Add two eggs and boil for 10 minutes. Cool them, peel and set aside.

3. Brown the minced meat

Minced meat browning in a pan with rosemary for Balkan moussaka

Heat the lard in a large frying pan over medium heat. Add the minced meat and season with salt, black pepper, mustard and the rosemary sprig. Break up the meat and cook, stirring, until browned and cooked through.

4. Add the garlic

Finely chop the garlic and stir it into the meat. Cook briefly, just until fragrant. Remove the pan from the heat and take out the rosemary sprig.

5. Make the sour cream topping

Sour cream and eggs mixed for the moussaka topping

In a bowl, whisk together the sour cream, the remaining two eggs, a little salt and black pepper until smooth.

6. Assemble the moussaka

Layers of potatoes, minced meat and sliced eggs being assembled in a baking dish

Heat the oven to 160°C (325°F). Grease a baking dish with butter. Add a layer of potatoes, spread the cooked meat over them, then slice the two boiled eggs on top. Cover with another layer of potatoes.

7. Add the topping and bake

Moussaka topped with sour cream mixture and Parmesan before baking

Pour the sour cream mixture evenly over the potatoes and grate Parmesan over the top. Bake for about 30 minutes, until the topping is set and lightly golden.