Layers of thinly sliced potatoes and seasoned ground beef baked under a golden egg custard topping.
Instructions
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1
Brown beef with onions in oil. Season with paprika, salt, pepper.
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2
Layer potato slices in a greased baking dish. Top with beef mixture. Repeat layers.
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3
Bake covered at 180C for 45 min until potatoes are tender.
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4
Whisk eggs, sour cream, and milk together.
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5
Pour custard over the dish. Return to oven uncovered for 20 min until set and golden.
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6
Rest 10 min before cutting into squares.
Did You Know?
Unlike Greek moussaka with eggplant, Bosnian musaka always uses potatoes and has no bechamel — just a simple egg custard.
The Story Behind Bosanska Musaka
Bosnian musaka differs significantly from its Greek cousin. Built on layers of potatoes rather than eggplant, and finished with an egg-sour cream custard rather than bechamel, it reflects the Bosnian preference for hearty, straightforward comfort food.
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