Musaca (Romanian moussaka)

Part of the traditional Romanian cuisine, this Musaca is actually an adapted import from the Greek and generally Balkan Moussaka dish, but made only with potatoes (and no eggplant). 

Alternating layers of pillowy mashed poatatoes and flavorful ground meat, this is comfort food at its best.

 

This is my mom's recipe exactly as she makes it, but keep in mind that in Romanian cuisine it's more common to encounter musaca made with beef or pork instead of chicken or turkey (as my mom uses).I will give you the classic recipe below (using beef), so that you can stick to the original if you want to delve into a Romanian food trip. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Migas (Scrambled eggs with bread and chorizo) (Spanish).

Five years ago: Paprika mackerel with olive and orange salsa.

Six years ago: Spuma di Ricotta al Cafee (Ricotta and Coffee Mousse) (Italian).

Seven years ago: Herb-mustard-beer pancakes with cottage cheese and bacon.

Eight years ago: Baby making and no cooking :).

Ingredients:

For the mashed potato layer:

• 600 g potatoes, peeled and quartered
• 20 g butter
• 30 ml milk
• salt to taste

For the meat layer:

• 1 tablespoon neutral oil
• 450 g ground beef (but my mom uses chicken or turkey)
• 4 tablespoons tomato paste
• 1/2 yellow onion, minced
• 2-3 garlic cloves, minced
• salt and pepper to taste

Extras:

• butter for the baking dish
• 1 egg to brush the top

Preheat oven to 200 degrees C. Butter an oven-proof dish of 9x13 inches or 20x30 cm.

Prepare the musaca layers. I recommend using 1 large pot and 1 large pan on the stove top at the same time. 

Bring the potatoes to a boil in the pot. When they are cooked, mash them together with the butter and milk, and season with salt to taste.

Meanwhile prepare the ground meat layer. Heat oil in a pan and gently fry the minced onion and garlic until light golden. Add the meat and fry, stirring often, until cooked through. Add the tomato paste, taste and season with salt and pepper. Cook for 2 minutes more and turn off the heat.

Assemble the musaca:

Divide the mashed potatoes in two. Put a layer of potatoes in the prepared baking dish and level it.

Top with the meat layer, then with the remaining mashed potatoes. Brush with the egg and bake in the preheated oven for 30 minutes.

Take out, slice into large squares and enjoy! :)