Description
Serbian Moussaka is a traditional Balkan comfort dish made with thinly sliced potatoes layered with seasoned ground meat and topped with a creamy egg and yogurt custard. Unlike Greek moussaka, this version skips the béchamel and focuses on simple ingredients and bold, rustic flavor. It’s easy to make, family-friendly, and incredibly filling.
Ingredients
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1.5 lbs potatoes (Yukon Gold or russet), peeled and thinly sliced
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1 tbsp olive oil
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1 medium onion, finely chopped
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1 lb ground beef or pork (or a mix)
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1 tsp salt
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1/2 tsp black pepper
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1 tsp paprika (sweet or smoked)
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1/2 tsp garlic powder (optional)
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1/4 cup water or broth
For the topping:
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2 eggs
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1 cup plain yogurt (Greek-style or regular)
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Salt and pepper, to taste
Instructions
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Preheat oven:
Set your oven to 375°F (190°C). -
Cook the meat filling:
In a skillet, heat olive oil over medium heat. Sauté onions until soft (about 3–4 minutes).
Add ground meat, salt, pepper, paprika, and garlic powder (if using). Cook until browned. Add water or broth and simmer for 5 minutes. Remove from heat. -
Layer the moussaka:
In a lightly greased 9×13″ baking dish, layer half of the sliced potatoes.
Spread all the meat mixture evenly over the potatoes.
Top with the remaining sliced potatoes. -
Bake uncovered:
Cover loosely with foil and bake for 40–45 minutes, or until potatoes are tender. -
Make the topping:
While baking, whisk together the eggs and yogurt with a pinch of salt and pepper. -
Add topping and finish baking:
Remove the dish from the oven, pour the yogurt-egg mixture over the top, and spread evenly.
Return to the oven (uncovered) and bake for another 15–20 minutes, or until golden on top and set. -
Cool and serve:
Let sit for 10–15 minutes before slicing and serving. It firms up as it cools!
Notes
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For extra flavor, add a pinch of nutmeg or grated cheese to the topping.
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Great for leftovers – it reheats well the next day.
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Swap meat for lentils or mushrooms for a vegetarian version.