North Macedonian Potato and Pork Casserole

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This rustic North Macedonian take on moussaka layers thinly sliced potatoes with a savory pork and tomato filling, then bakes until golden and tender. It is heartier and simpler than its Greek cousin, relying on potatoes instead of eggplant and finished with a light egg-and-yogurt top rather than béchamel. Perfect alongside a crisp salad and a glass of local red wine.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 30 gFat
• 8 gSaturated Fat
• 45 gCarbs
• 5 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 1120 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the potato layers

• 2 lbs Yukon Gold potatoes, peeled
• 3 tbsp sunflower or vegetable oil
• 1 tsp fine salt
• 1/2 tsp black pepper

For the meat filling

• 1 lb ground pork
• 2 medium yellow onions, finely diced
• 2 cloves garlic, minced
• 2 medium ripe tomatoes, grated (or 3 tbsp tomato paste)
• 1 tsp sweet paprika
• 1/2 tsp dried oregano
• 1 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp sunflower oil

For the egg-yogurt topping

• 2 large eggs
• 1/2 cup plain whole-milk yogurt
• 1 tbsp sunflower oil
• Pinch of salt

Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with oil.
2. Slice the peeled potatoes into 1/8-inch rounds. Toss with 3 tbsp oil, salt, and pepper until evenly coated.
3. Heat 2 tbsp oil in a large skillet over medium-high. Sauté the onions 5-6 minutes until translucent, then add the garlic and cook 1 minute more.
4. Add the ground pork to the skillet, breaking it up with a spoon. Brown 7-8 minutes until no pink remains, then stir in the grated tomatoes (or paste), paprika, oregano, salt, and pepper. Simmer 5-6 minutes until the mixture thickens slightly.
5. Arrange half of the potato slices in an overlapping layer on the bottom of the baking dish. Spread the meat filling evenly over the potatoes, then top with the remaining potatoes in a second overlapping layer.
6. Cover the dish tightly with foil and bake 45 minutes, until the potatoes are fork-tender. Remove the foil and bake 10 minutes more to lightly brown the top.
7. Meanwhile, whisk the eggs, yogurt, oil, and a pinch of salt together until smooth. Pour evenly over the hot casserole and return to the oven for 5 minutes to set.
8. Rest the casserole 10 minutes before slicing into squares. Serve warm with a simple cucumber-yogurt salad or crusty bread.

Cook’s Notes

• Use a mix of pork and beef (50/50) if you prefer a richer, less fatty filling.
• Grate the tomatoes on the coarse side of a box grater and discard the skin for a smoother sauce.
• For extra richness, swap the yogurt topping for 1 cup of Bulgarian-style kiselo mlyako (sour yogurt) mixed with the eggs.
• Leftovers keep 3 days in the fridge and reheat well in a 350°F oven covered with foil.

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