Romanian Moussaka Recipe – Musaca de Cartofi

I have to admit that growing up I wasn’t really a fan of the moussaka, and that’s because I wasn’t very keen on the texture of minced meat. Growing up my palette has changed and now I love it. This Romanian moussaka recipe is a classic of the Romanian cuisine. Whilst it is quite easy to make, it’s a bit time-consuming due to the many steps it requires. But you can always make it in advance and bake it on the day of serving.

There are two versions of Moussaka: one that uses Bechamel sauce and another one that uses a mixture of eggs, sour cream, and grated cheese. In this recipe, I will teach you how to make the second version, which in my opinion is more indulgent and much easier to make than the Bechamel sauce.

Moussaka is actually a Greek dish which made its way to Romania through the movement of people over history and through the Balkan influences. Whilst in Greece the moussaka is made with aubergines, we use potatoes instead.

Ingredients for the Romanian Moussaka 

The Romanian moussaka is a hearty dish that requires quite a few very tasty ingredients. You’ll need 750 grams of potatoes, boiled and sliced, to form the base of the dish. For the meat layer, I opted for a mixture of beef and pork minced meat, but you can use whichever you prefer. I also used carrots, onions, garlic, passata, as well as thyme, paprika, nutmeg, salt and black pepper. For the topping of the moussaka, you can opt for bechamel sauce or an easier mixture of eggs, sour cream and grated cascaval cheese. To finish the dish you will need extra grated cheese, for the last five minutes of baking.

How to Make the Romanian Moussaka Recipe 

There are three stages in preparing this delicious Romanian moussaka recipe: first, I prepared the potatoes, then I cooked the meat, and finally, I made the white sauce for the topping.

Start by boiling the potatoes with their skins on for approximately 30 minutes, or until they are tender when pierced with a fork. Once cooked, drain the potatoes and allow them to cool down before handling. Don’t worry if they are not fully cooked, as they will go in the oven later.

While the potatoes are cooking, heat 3 tablespoons of vegetable oil in a pan over medium heat. Add the chopped onions and carrots to the pan and sauté for about 5 minutes, or until they become soft and translucent. Add the minced garlic, black pepper, bay leaf, and nutmeg to the pan, and mix well. Next, add the minced meat to the pan and cook until browned, breaking it apart with a spoon as it cooks. Once the meat has browned, simmer until any excess water evaporates. Turn off the heat and stir in the tomato passata and paprika until well combined.

Preheat the oven to 180 degrees Celsius. Peel the cooled potatoes and cut them into thick slices. In a separate bowl, whisk together the eggs, sour cream, and 100 grams of grated cascaval cheese until smooth. Grease a baking dish or line it with baking paper and start assembling the Moussaka. Begin by layering half of the potato slices on the bottom of the dish, followed by a layer of the meat mixture. Continue layering with the remaining potatoes and meat mixture, finishing with a final layer of potatoes on top. I used a rather large tray, so I only had enough ingredients for one layer of meat and two of potatoes.

Pour the egg, sour cream, and cheese mixture over the assembled Moussaka, ensuring it covers the top evenly. Bake the Moussaka in the preheated oven for 30 minutes, or until the top is golden and bubbling.

After 30 minutes, remove the Moussaka from the oven and sprinkle the remaining grated cascaval cheese over the top. Return the Moussaka to the oven and bake for an additional 5 minutes, or until the cheese is melted and golden. Once done, remove from the oven and allow the Moussaka to cool slightly before serving. Serve hot, with parsley sprinkled on top, accompanied by a fresh salad or pickles.

Notes and Tips: 

• Allow the Moussaka to rest for a few minutes after baking to allow the layers to set before serving. This will make it easier to slice and serve.
• Customize the seasoning of the meat mixture according to your taste preferences by adjusting the amount of spices used.
• Never add the paprika whilst the minced meat mixture is still frying because it will burn and it will become bitter. Always add the paprika at the end, once the heat is off.  
• If you can’t find cascaval cheese, you can replace it with aged mozzarella or grated gouda.  

FAQ:

Can I make Romanian Moussaka ahead of time?

Yes, Moussaka is a great dish to make ahead of time. You can assemble the dish up to a day in advance and refrigerate it until you’re ready to bake. The only thing that has to be done on the day is the white sauce on the top, as it has to be fresh.

Can I omit the eggs or sour cream and make the moussaka dairy free?

While eggs and sour cream contribute to the richness and creaminess of the dish, you can omit them if necessary. To make a dairy free Romanian Moussaka opt for a Bechamel sauce topping made with lactose-free milk and butter.

How do I know when the Moussaka is done baking?

The Moussaka is done baking when the top is golden and bubbling, and the potatoes are tender. You can also test if it’s ready by inserting a knife or toothpick into the centre of the dish. If it comes out clean, the Moussaka is ready to be taken out of the oven. If the cheese hasn’t browned enough, you can broil the dish for a few minutes until it reaches the desired colour.

For more similar Traditional Romanian recipes, check out my recommendations below:

• Romanian stuffed peppers recipe
• Romanian tochitura recipe
• Romanian sarmale recipe

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