Potato moussaka (Musaca de cartofi) from Carpathia: Food from the Heart of Romania (page 92) by Irina Georgescu

  • carrots
  • onions
  • sweet paprika
  • ground pork
  • potatoes
  • yogurt
  • cheddar cheese
  • tomato passata
  • egg yolks
  • canned chopped tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on October 17, 2021

    I had high hopes for this recipe, but some of my potatoes were definitely undercooked by just blanching them for only 5 minutes. Next time I would cook them through before layering them in the pan. However, based on the other reviews, I seasoned the cheese sauce, and the potato cooking water as well, definitely enough salt that way.

  • meginyeg on May 26, 2021

    I should have checked others notes. It was good but definitely needed more salt. I enjoyed it better the next day as leftovers.

  • meggan on January 26, 2021

    I took jenburkholder suggestion to salt the water and it is true that the recipe could use even more salt but it is very kid friendly - my 6 year old layered it with me and pretty simple and good.

  • jenburkholder on January 25, 2021

    Very good. She doesn't explicitly say so, but make sure the potato-boiling water is well-salted - key to having this dish taste seasoned throughout, especially with the rather unsalty topping. Needs something sharp alongside. I did a quick salad of Romaine, with a dressing of sour cream, white vinegar, dill, and garlic. Hit the spot on a cold night, and I anticipate the leftovers eagerly.

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