Entree: North Macedonia – Northern Culinary Region – Мусака ➤ Musaka (Baked casserole of layered potatoes and seasoned ground meat topped with an egg-based custard)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 lb (454 g) ground beef
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) salt, plus more to taste
- 2 lb (900 g) potatoes, peeled and sliced 1/4-inch (6 mm) thick
- 3 large eggs, approx. 1.75 oz (50 g) each
- 1 cup (240 ml) milk
- 1/2 cup (120 g) plain yogurt
- 1/4 cup (30 g) crumbled white brined cheese or feta (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 g) butter (optional, for dotting)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. Bring a large pot of salted water to a boil. Blanch the potato slices for 4–5 minutes until just tender but not falling apart; drain and set aside.
3. Heat 3 tbsp (45 ml) olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute.
4. Add the ground beef to the skillet, breaking it up with a spoon. Brown until no pink remains, about 6–8 minutes. Stir in the tomato paste, paprika, salt, and pepper; cook 2–3 minutes more to marry flavors. Remove from heat and stir in chopped parsley.
5. Arrange a single layer of potato slices on the bottom of the prepared dish. Spread half the meat mixture evenly over the potatoes. Add another layer of potatoes, then the remaining meat, and finish with a top layer of potato slices.
6. In a bowl, whisk together the eggs, milk, and yogurt until smooth. Pour the egg mixture evenly over the layered potatoes and meat. Sprinkle crumbled cheese over the top if using and dot with butter.
7. Bake uncovered for 45–55 minutes, until the custard is set and the top is golden brown. If the top browns too quickly, tent loosely with foil.
8. Let rest 10–15 minutes before cutting to allow slices to hold. Serve warm garnished with extra chopped parsley.