This is a recipe for Serbian potato moussaka.Sliced potatoes are layered, ground meat is placed on top of the potatoes, and the mixture is covered with an egg
mixture and baked in the oven.This Musaka (Musaka sa Krompirom/Srpska Musaka) is a heartwarming local Serbian dish made by layering potatoes and
ground meat, tossing them with a creamy egg sauce, and baking them.There are a few steps involved, but overall it is relatively easy to make.Peel and slice the potatoes, layer them on a plate, and place the ground meat on top. Just before cooking, the dish
is covered with an egg mixture of yogurt or sour cream and baked.
Ingredients (For 4 servings)
Ingredients
Ingredients
Amount
Olive oil
2 tablespoons (plus additional for baking)
Medium sized onion, chopped
1 onion, finely chopped
Ground beef or other ground beef
1 lb (450 g)
Salt and black pepper
to taste
Russet potatoes
3 lbs (1.4 kg)
Toppings
Large eggs
4 eggs
Yogurt or sour cream
1 cup (240 g)
milk
1 1/2 cups (355 ml)
salt
1 teaspoon salt
freshly ground black pepper
1/2 teaspoon
parsley
Dosage as needed
Instructions
Preheat oven to 400°F (200°C) and grease a 9 x 13-inch (23 x 33 cm) baking dish with olive oil.
Heat 2 tablespoons (30 ml) of olive oil in a large saucepan over medium heat.
Add the onion and cook, stirring occasionally, until browned.
Add the ground meat and season with salt and pepper, breaking it up with a spoon. Saute until the meat turns
brown. Remove from heat and set aside.
5. peel and slice the potatoes with a slicer into 1/4-inch (6 mm) thick slices.
Spread two layers of potato slices in the bottom of the prepared baking dish. Season with salt and pepper.
Top with an even layer of the cooked ground beef and the remaining 2 layers of potato slices.
In a medium bowl, combine eggs, sour cream or yogurt, milk, and salt and pepper.
Pour this liquid mixture evenly over the potatoes. Bake in preheated oven for 45 minutes to 1 hour, until
potatoes are tender and tops are golden brown. If you want to brown the tops even more, put them on the grill.
let sit for 10-20 minutes before cutting and serving. Sprinkle with chopped parsley if desired.
