Description
Traditional Balkan comfort food made with layers of sliced potatoes, seasoned ground beef, and a creamy egg and sour cream topping, baked to golden perfection.
Ingredients
Meat layer:
2 tablespoons oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 pound ground beef (pork, veal, or turkey also work)
Salt and pepper to taste
1 teaspoon paprika
Potato layer:
2 pounds potatoes, peeled and cut into ⅓-inch rounds
2–4 tablespoons oil (vegetable or coconut)
Salt to taste
Topping:
3 eggs
14 ounces sour cream
3 ounces milk
2 tablespoons fresh parsley, minced
Instructions
Heat oil in a deep pan over medium heat. Add diced onion and minced garlic, cooking until translucent.
Add ground beef, paprika, salt, and pepper. Stir frequently until lightly browned. Remove from heat.
Preheat oven to 450°F (230°C). In a large bowl, toss potato slices with oil and salt until coated.
In an 8×8 inch baking pan, layer one-third of the potato rounds to cover the bottom. Top with half the meat mixture. Repeat once more. Finish with a top layer of potatoes (you’ll have 3 potato layers and 2 meat layers).
Bake uncovered for 40 minutes.
In a bowl, whisk together eggs, sour cream, milk, and parsley until smooth.
Pour the topping evenly over the baked moussaka and return it to the oven for 20 minutes, or until golden brown.
Let rest for 15-20 minutes before serving.
Notes
You can adjust the oil amount based on how fatty your meat is. If using fatty beef, skip oiling the potatoes.
Layering is flexible. Three potato layers and two meat layers is the minimum. Feel free to add more layers.
If the top starts to brown too quickly, cover with foil and extend the bake time slightly.
Nutrition values are estimates and can vary.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: Serbian, Bosnian, Croatian, Macedonian, Kosovo, Montenegro, Slovenian
