Musaka — Print Recipe — The Culinary Codex

Layers of sliced potatoes and seasoned ground beef baked under a golden egg-and-yogurt custard topping until bubbling and set.

Ingredients

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.