Moussaka (Musaka) is a traditional Greek dish but it is also a staple in lots of other Eastern European cuisines. The recipe I am sharing with you is how my family and other Bulgarian families have been making moussaka for decades. Made with cubed potatoes, ground beef, tomato sauce, onion, and seasonings. This easy 4-ingredients Moussaka is a warm and comforting meal and it is perfect for a family dinner.
Moussaka is an eggplant or potato-based dish, often made with both. In different regions, moussaka is prepared and served in slightly different ways. If you are looking to try the traditional Greek Moussaka but you are not a fan of eggplant, this recipe is for you.
Moussaka made with potatoes is more popular in the Balkans – Bulgaria, Serbia, Romania, and Albania. Moussaka can be time-consuming and it usually takes a long time to prepare and bake. One trick that I have come up with is to sautée the vegetables and ground beef before they go in the oven.
This moussaka recipe is a perfect comfort food. It can be enjoyed warm or cold.
Why you will love this easy 4-ingredients moussaka
Quick and Easy – Moussaka can be intimidating but it does not have to be. My recipe is very easy to make. There are no complicated techniques to cook this meal and if you sautee the veggies and the ground beef first, then the meal comes together in no time.
Budget-friendly – the ingredients are super simple, very affordable, and everyday pantry staples that you most likely already have on hand.
Make ahead meal – Like any casserole, moussaka is a fantastic meal that keeps well in the fridge that you can make and reheat when ready to eat.
Ingredients and Substitutions
- Ground beef – I like using ground beef for my moussaka but you could also use ground pork or ground lamb.
- Onion
- Potatoes – I use white or yellow potatoes but you can also use red potatoes as well.
- Tomato sauce – I use marinara sauce, but tomato paste can be used for this moussaka as well. Any brand of tomato sauce works here.
- Seasonings- I use very simple seasonings: salt and pepper, and Bulgarian savory spice. Get yours here. It is not mandatory for this recipe but it adds a wonderful flavor. I use this savory spice in most of my recipes.
- Optional- you can use zucchini or eggplant. You can dice those and add them in after sauteeing the potatoes. You can also add some carrots, fresh garlic, and diced bell peppers.
- Optional but recommended is also the topping. It is made with yogurt, flour, and egg and it finishes this dish very nicely. See below for instructions.
How to make this easy moussaka recipe
See the recipe card below this post for ingredient quantities and full instructions.
Heat oil in a skillet or a stovetop and oven-safe baking dish. I use this kind of baking dish and my clean-up is a breeze! If you are using a skillet, sautee the beef, onions, and potatoes and then transfer them into a 9×13 baking dish, and then follow the next steps.
If using a stovetop, oven-safe dish (this is a similar baking dish to what I have) – Chop the onion and the potatoes. Heat the oil in the baking dish. Add the ground meat and cook, breaking it down with a wooden spoon for 6-7 minutes, until browned. Add the diced onion, stir, and cook until the onion is translucent.
Add the diced potatoes and stir well. Add salt, black pepper, and the summer savory spice. Cook for 2-3 minutes, stirring frequently.
Then add the tomato sauce and add cold water to the baking dish, so it just covers the top of the potatoes.
Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked. In the meantime prepare the topping.
In a medium-sized bowl, scramble 2 eggs with a fork, then add a cup of yogurt, 2 tablespoons of flour, some salt and pepper, and shredded cheese. Once everything is combined, and the moussaka is out of the oven, pour the yogurt mixture on top of it and place it back in the oven to bake for another 15 minutes until the top is nice and set.
Serving suggestions
Serve this delicious and easy Moussaka with any leafy green salad or a Greek salad – tomatoes, cucumbers, red onion, and feta cheese with olive oil and vinegar vinaigrette.
How to store – place any leftovers you have in the fridge in an air-tight container and store them for up to three days.
How to reheat – place in a microwave-safe dish and warm for a couple of minutes, until it is warmed through.
Other recipes I think you will love!
Easy 3-Ingredients Stewed (Braised) Cabbage with Pork
Kufteta – A Traditional Bulgarian meatball recipe
Prasopita – Leeks and Feta Cheese Pie Recipe
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Easy 4-ingredients Moussaka (Musaka) – no eggplants
Ingredients
FOR THE MOUSSAKA
- ▢1 tbsp vegetable or olive oil
- ▢1 lb ground beef 80% or 85% lean
- ▢1/3 cup diced onion half of an onion
- ▢1 cup tomato sauce marinara
- ▢1 tsp salt or more to taste
- ▢1/4 tsp black pepper
- ▢1 tsp summer savory or chubritsa – Bulgarian savory seasoning
- ▢2 cups water enough to cover the potatoes
- ▢3 large russet potatoes or 2 lbs potatoes of your choice, peeled and cut into 1/4-inch cubes
FOR THE YOGURT TOPPING
- 2 eggs
- 1 cup yogurt Greek or plain
- 2 tablespoons flour all purpose
- salt and pepper
- half a cup of shredded cheese mozzarella or gouda or provolone
Instructions
- Preheat oven to 350 F.
- Heat oil in a skillet or a stovetop and oven-safe baking dish. I use this kind of baking dish and my clean-up is a breeze! If you are using a skillet, see the instructions below.
- If using a stovetop, oven-safe baking dish – Add the ground beef and cook, breaking it down with a wooden spoon for 6-7 minutes, until browned. Add the diced onion, stir, and cook until the onion is translucent. Add the diced potatoes and stir well. Add salt, black pepper, summer savory spice, and then add the tomato sauce. Cook for 1-3 minutes, stirring frequently. Add cold water to the baking dish, so it just covers the top of the potatoes.
- Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked. In the meantime prepare the topping. Scramble the eggs with a fork, then add a cup of yogurt, 2 tablespoons of flour, salt and pepper, and the shredded cheese.
- If you are using a skillet – Spray the bottom of a 9×13 baking dish with cooking spray.
- Heat the olive oil, sautee the ground beef, onion, potatoes, tomato sauce, and spices. Transfer it all to the baking dish.
- Add cold water to the baking dish, so it just covers the top of the potatoes.
- Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked.
For the yogurt topping:
- In a bowl, beat the eggs with a fork.
- Add the yogurt, flour, salt and pepper and stir well to combine.
- Pour over the moussaka. Top with cheese. Bake for another 10-15 minutes, until golden browned.
- Let it cool down, cut into squares and serve.
- Enjoy!
