Layers of sliced potatoes and seasoned ground beef baked under a golden egg-and-yogurt custard topping until bubbling and set.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic baking dish
Garnishes: fresh parsley, paprika dust
Accompaniments: mixed salad, bread
Instructions
-
1
Brown ground beef with diced onion in oil. Season with paprika, salt, and pepper. Set aside.
-
2
Parboil potato slices in salted water for 5 minutes. Drain.
-
3
Layer potatoes and meat alternately in a greased baking dish, starting and ending with potatoes.
-
4
Whisk eggs, yogurt, milk, and flour together until smooth. Pour evenly over the layers.
-
5
Bake at 180C for 45-50 minutes until the custard top is set and golden brown.
-
6
Rest 15 minutes before cutting into squares to serve.
Did You Know?
Serbian musaka is quite different from Greek moussaka — it uses potatoes instead of eggplant and has a lighter yogurt topping instead of bechamel.
Chef's Notes
Equipment Tips
- baking dish
- skillet
- saucepan
- sharp knife
Garnishing
fresh parsley, paprika dust
Accompaniments
mixed salad, bread
The Story Behind Musaka
Serbian musaka is an Ottoman-influenced dish that diverged significantly from its Greek and Turkish cousins. By using potatoes as the main vegetable and a yogurt-egg custard rather than heavy bechamel, Serbians created a lighter, more rustic version suited to the continental Balkan palate.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!