MOUSSAKA

Serves 8-10

What could be more comforting or satisfying than the timeless combination of potatoes, ground meat, and tomato sauce—enhanced with fragrant fresh dill and finished with a generous spoonful of sour cream? This dish is pure nostalgia for me, instantly transporting me back to childhood, to the familiar warmth of home and the care my mother poured into every meal. Though many cultures have embraced and reimagined moussaka in their own unique ways, I take great pride in preparing it just as my mother always has—and still does—with love, simplicity, and enduring flavor.

4 medium onions, finely chopped

1 kg ground pork and beef, mixed

1 kg potatoes, boiled, skin-on

5 tbsp vegetable/neutral oil

450 ml tomato sauce

1 batch of fresh dill

Sea salt and freshly ground pepper to taste

In a large saucepan, cover potatoes with water and boil until just tender. Allow them to cool completely, then peel and slice them into 0.5 cm thick rounds.

Meanwhile, in a large saucepan, heat the oil over medium heat. Add the onion and cook for 10 minutes or until lightly caramelized. Add the ground meat and cook for another 10 minutes, stirring frequently. Incorporate 3 tablespoons of the tomato sauce along with the dill, salt and pepper and stir well to coat the meat with all spices. Remove from heat and set aside.

Assembling the moussaka: begin by lining the base of a large oven-safe dish with a layer of sliced potatoes. Lightly season with salt, pepper, dill and spoon over 2 tablespoons of the tomato sauce. Spread half of the meat mixture over the potatoes, followed by another layer of potatoes, similarly seasoned. Add the remaining meat, finishing up with a final layer of potatoes. Season once more and cover with the remaining tomato sauce.

Bake in a preheated oven at 350°F/180°C for approximately 80 minutes, until golden and bubbling.

Garnish with fresh dill and serve warm, accompanied by a generous spoonful of sour cream.