Entree: North Macedonia – National Cuisine – Мусака ➤ Musaka (Baked layered casserole of sliced potatoes and seasoned ground meat finished with an egg custard)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) potatoes, peeled and sliced 1/4 inch (0.635 cm) thick
- 1 lb (454 g) ground beef
- 1 large onion, finely chopped
- 3 tbsp (45 ml) olive oil
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (8 g) salt
- 1 cup (240 ml) beef or vegetable stock
- 2 large eggs, approx. 3 1/2 oz (100 g) total
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 g) chopped fresh parsley
- 2 tbsp (28 g) butter, cut into small pieces

Show original ingredient measurements

- 2 lb (900 g) potatoes, peeled and sliced 1/4 inch thick
- 1 lb (454 g) ground beef
- 1 large onion, finely chopped
- 3 tbsp (45 ml) olive oil
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (8 g) salt
- 1 cup (240 ml) beef or vegetable stock
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 g) chopped fresh parsley
- 2 tbsp (28 g) butter, cut into small pieces

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13 inch (23x33 cm) baking dish.
2. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes, then add the garlic and cook 1 minute more.
3. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Stir in tomato paste, paprika, salt, and pepper; pour in the stock and simmer 5–7 minutes until slightly reduced. Remove from heat and stir in parsley.
4. In a bowl whisk together the eggs and yogurt until smooth.
5. Arrange half the potato slices in an even layer in the prepared dish. Spread the cooked meat mixture over the potatoes, then top with the remaining potato slices.
6. Pour the egg-yogurt mixture evenly over the top and dot with the butter pieces.
7. Bake uncovered for 45–55 minutes until the top is golden and the potatoes are tender when pierced. Let rest 10 minutes before slicing and serving.