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Moussaka portion on a plate.

Delicious moussaka made better

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AuthorMilena M
This moussaka is the perfect family meal to make. It's satisfying, delicious, high in natural protein, kid-approved, and easy to make.
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Prep Time10 minutes
Cook Time50 minutes
Servings1 12-inch round shallow casserole

Ingredients
  

  • 2 tablespoons vegetable oil
  • 170 grams chopped yellow onion, 1-1 ¼ cups, medium-large size
  • 115 grams chopped carrots, 1 cup, 2 medium-size
  • 4-5 garlic cloves, minced
  • 855 grams peeled and chopped potatoes, 3-4 medium/large size potatoes, ~2 pounds
  • 1 teaspoon salt, (for the potatoes)
  • 1/2 teaspoon black pepper (1)
  • 1/2 cup water (1)
  • 900 grams ground meat (pork and beef), ~2 pounds
  • 130 grams tomato sauce or diced tomatoes, 1 cup
  • 2 tablespoons tomato paste
  • 1 teaspoon salt (for the ground meat)
  • 1/2 teaspoon black pepper (2)
  • 1 teaspoon thyme or savory
  • 1 teaspoon dry mint
  • 2 teaspoons paprika
  • 1/3 cup chopped fresh parsley, or 2 teaspoons dry
  • 1 ½ cups water (2)

For the top

  • 400 grams Bulgarian type of yogurt or regular plain unsweetened yogurt
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 2 cups shredded mozzarella cheese, (optional)

Instructions

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. Preheat the oven to 400F (200C).
  3. In a hot skillet, cook the onion in 2 tablespoons of unflavored oil over medium to high heat until translucent and beginning to brown, about 5-7 minutes.
    2 tablespoons vegetable oil, 170 grams chopped yellow onion
  4. Add the carrots and garlic and cook for an additional 2 minutes, stirring occasionally.
    115 grams chopped carrots, 4-5 garlic cloves
  5. Add the potatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir.
    855 grams peeled and chopped potatoes, 1 teaspoon salt, 1/2 teaspoon black pepper (1)
  6. Pour ½ a cup of water, stir, and cover with a lid. Turn the heat to medium and let it cook for 5-7 minutes, stirring occasionally.
    1/2 cup water (1)
  7. Once the potato starts to soften, transfer it to the baking dish. Set aside.
  8. In the same skillet, add the ground meat and break it into crumbles.
    900 grams ground meat (pork and beef)
  9. Add the tomato sauce, tomato paste, 1 teaspoon salt, ½ teaspoon black pepper, thyme, dry mint, and paprika. Mix everything and cook for 5 minutes.
    130 grams tomato sauce or diced tomatoes, 2 tablespoons tomato paste, 1 teaspoon salt (for the ground meat), 1/2 teaspoon black pepper (2), 1 teaspoon thyme or savory, 1 teaspoon dry mint, 2 teaspoons paprika
  10. Transfer the meat to the baking dish with the potatoes, add the chopped parsley and mix everything.
    1/3 cup chopped fresh parsley
  11. Pour 1 ½ cups of water, distributing it evenly.
    1 ½ cups water (2)
  12. Transfer to the oven and cook on medium heat for 50-60 minutes or until the potatoes are fully cooked and the water has evaporated (if the potatoes haven’t softened completely but the water is gone, add more water and cook until soft).
  13. Five minutes before finishing cooking, make the yogurt sauce by whisking all the ingredients except the cheese until smooth.
    400 grams Bulgarian type of yogurt or regular plain unsweetened yogurt, 2 eggs, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 tablespoons all-purpose flour
  14. Take the moussaka out of the oven and pour the yogurt sauce all over the top, spreading evenly. Sprinkle the cheese on top.
    2 cups shredded mozzarella cheese
  15. Place the dish back in the oven, turn the fan on, and bake for 15-20 more minutes, or until golden brown on top.
  16. Remove from the oven and let it rest for 10-15 minutes before serving. Enjoy!

Notes

  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.