Musaka (Macedonian Potato and Ground Meat Casserole)
Local name: Мусака
In short: Layers of sliced potato and spiced ground beef baked under a creamy egg and yogurt topping until golden, a staple of Macedonian family lunches. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 1 h 10 min
- Resting
- 15 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 440 kcal
In North Macedonia, musaka usually means layers of potato and spiced minced meat under a set topping of eggs and yogurt. The potatoes are sliced, lightly cooked and layered with paprika-scented beef, then baked until the top turns golden and puffed. It is a staple of family lunches and an easy way to feed a crowd. Cut it into squares and serve with a salad or cold yogurt.
Instructions
- Heat the oven to 190°C (375°F). Boil the potato slices in salted water for 5 to 6 minutes, until just tender, then drain them well.
- Heat the oil in a large pan over medium heat and cook the onion for 6 minutes. Add the beef and cook for 8 to 10 minutes, breaking it up, until browned. Stir in the paprika, tomato paste, 1 teaspoon of the salt and the pepper and cook for 1 minute.
- Add the water and simmer for 5 minutes, until the mixture is moist but not soupy. Stir in the parsley.
- Oil a 23 x 33 cm (9 x 13 in) baking dish. Spread half the potatoes in it, sprinkle with the remaining 1/2 teaspoon of salt, add all the meat, then cover with the rest of the potatoes.
- Whisk the eggs, yogurt, milk, flour and 1/4 teaspoon of salt until smooth and pour the mixture evenly over the potatoes.
- Bake for 40 to 45 minutes, until the topping is set, puffed and golden and the beef layer reaches 71°C (160°F). Rest for 15 minutes, then cut into squares.
Tips
- Par-cook the potato slices so they finish at the same time as the topping. Raw slices stay hard in the center.
- Do not skip the flour in the topping. It keeps the egg mixture from separating as it bakes.
Questions and answers
Is Macedonian musaka the same as moussaka with eggplant?
They share a name, but this version uses potatoes and a baked egg and yogurt topping instead of eggplant and béchamel. It is simpler and quicker to make.
Can I make musaka ahead of time?
Yes. Bake it fully and reheat portions at 180°C (350°F) for 20 minutes. You can also assemble the layers a day ahead and add the topping just before baking.
Can I freeze musaka?
Yes. Freeze baked squares for up to 2 months, thaw them overnight and reheat in the oven. The topping may weep a little but tastes fine.
How long does it take to make Musaka (Macedonian Potato and Ground Meat Casserole)?
About 1 h 45 min in total: 35 min of preparation and 1 h 10 min of cooking.
How many calories are in Musaka (Macedonian Potato and Ground Meat Casserole)?
About 440 kcal per serving, with 25 g of protein, 35 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 35 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
