Potato and ground pork moussaka | Traditional recipe
(0)
Under an hour
Sezamo
O musaca clasică românească, cu straturi de cartofi fierți și carne tocată de porc călită în sos de roșii, acoperită cu un strat pufos de ouă și smântână și cașcaval auriu la cuptor. Perfectă pentru o masă de familie consistentă.
Preparation method
Vegetable and meat preparation
Peel and slice the potatoes thinly, about 3-4 mm thick. Boil them in salted water for 8-10 minutes until slightly soft but still firm, then drain.
Heat the sunflower oil in a large skillet and sauté the finely chopped onion until translucent, about 3-4 minutes.
Add the minced garlic and ground pork, stirring and breaking it up with a wooden spoon. Fry over medium-high heat for 8-10 minutes until the meat is evenly browned.
Chef's tip
For a crispier top layer, sprinkle the cașcaval cheese 10 minutes before the end of baking and use the oven's grill function.
The moussaka keeps well in the refrigerator for up to 3 days and can be reheated in portions in the oven or microwave.
Ingredients
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25 min
Under an hour
