Description
Savor hearty Serbian moussaka, a comforting culinary journey blending ground meat, potatoes, and creamy eggs into one satisfying dish. Layers of rich flavors and cultural tradition invite you to explore Balkan cuisine with each delicious bite.
Ingredients
Scale
- 1 pound (454 grams) ground beef or ground pork (or a mix)
- 4 medium potatoes, peeled and thinly sliced (about ¼-inch thick)
- 1 medium onion, finely chopped
- 3 large eggs
- 1 cup milk (whole or 2%)
- 1 tablespoon olive oil
- ¼ cup sour cream (optional for creaminess)
- 1 teaspoon paprika
- ¼ teaspoon garlic powder (optional)
- Salt and black pepper, to taste
- Cooking spray or additional oil for greasing
Instructions
- Preparation: Warm the oven to 375°F (190°C). Coat a 9×13-inch baking vessel with cooking lubricant.
- Meat Foundation: Sauté onions in olive oil until translucent. Incorporate ground meat with paprika, salt, and pepper. Cook thoroughly until meat browns and develops rich flavor, stirring occasionally.
- Potato Layering: Create a foundational layer of potato slices across the baking dish. Distribute seasoned meat mixture uniformly over potato base. Top with remaining potato slices, ensuring complete coverage.
- Custard Creation: Blend eggs, milk, sour cream, and garlic powder into a silky, homogeneous liquid. Gently cascade custard across moussaka, allowing it to permeate between potato and meat layers.
- Baking Process: Slide dish into preheated oven. Roast uncovered for 45-50 minutes until surface transforms into a golden-brown crust and potatoes reach tender perfection.
- Serving: Allow moussaka to rest and slightly cool. Slice into generous portions. Optional: Garnish with freshly chopped parsley for vibrant presentation and enhanced flavor profile.
Notes
- Use a mandoline or sharp knife to create uniform, thin potato slices for even cooking and better texture.
- Drain excess fat after cooking ground meat to prevent a greasy dish and ensure a cleaner, more concentrated flavor profile.
- Pat potato slices dry with paper towels before layering to prevent excess liquid and achieve a firmer, crispier moussaka texture.
- Replace regular milk with lactose-free or plant-based alternatives like almond or oat milk for dietary restrictions, maintaining the recipe’s creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Serbian
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 100 mg