Romanian Mousaka

READY IN: 1hr 30mins
Recipe by littlemafia

The Romanian version is made with potatoes.

Top Review by Lindas Busy Kitchen

1 1/2 kgs = 3.3 lbs, and 250 ml beef stock = 1 1/16 c. for those of you that need the conversion. I made this for my neighbor and I to have for dinner tonight. The kitchen smelled really good at the end of baking time. I used low sodium beef broth packets and added in the right amount of water to cut down on the salt. Next time I think I will use the beef broth because I found the dish to be on the bland side, due to lack of salt. I did salt and pepper the mixture before putting in the oven, but it wasn't enough. Even adding it before eating didn't work because the potatoes were bland and no amount of salt at the table seemed to make a difference. I may make it again but will add some spices to make it have more flavor. Thank you for sharing your recipe with us! Made for the 8th Annual Photo Swap. Linda

Ingredients Nutrition


  1. Heat the oil in a large pan or wok and use to fry the potatoes for about 10 minutes or until just softened.
  2. Add the onions and fry for a further 10 minutes.
  3. Transfer the mixture to an oven-proof casserole dish then top with the meat and tomatoes.
  4. Season with salt and black pepper then stir to combine.
  5. Pour the beef stock over the top then transfer to an oven pre-heated to 170°C and bake for about 60 minutes. Serve hot.

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