Pork and Potato Moussaka

(2021 Pairings - Balkan Peninsula - Europe) From Bulgaria - Ground pork, cubed potato, onions, grated carrots, pineapple pieces seasoned with aromatic spices, topped with a savory egg and yogurt custard, then baked in a casserole dish to a caramel top finish.

Photo of Pork and Potato Moussaka


1/4 cup extra virgin olive oil
4 lbs sliced 1/4 inch thick DOLE Russet Potatoes peeled sliced
1-1/2 cups minced yellow onion
1 pound ground pork
1/2 cup Canned DOLE Pineapple Tidbits in Juice drained
4 each eggs
1 cup plain yogurt
2 cups whole milk
1 teaspoon kosher salt


  1. In a large non stick saute pan over a medium-high heat. Add the oil and saute the onions till beginning to brown.

  2. Add the ground pork and break up and brown, add the pineapple to slightly caramelize.

  3. Preheat an oven to 400°F and grease a 9x13 pan with olive oil.

  4. Shingle half of the potatoes on the bottom of the pan, then cover with the ground pork mix.

  5. Season with salt before layering the remaining potatoes.

  6. In a medium bowl, whisk together the eggs, yogurt and milk. Pour evenly over the whole dish.

  7. Bake in the oven for 1 hour, until the top is golden, and potatoes are cooked.

  8. Allow the moussaka to sit for 10 minutes prior to slicing and serving.

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