Easy Traditional Serbian Moussaka
A creamy and flavorful dish made with layers of potatoes, ground meat, and a delicious béchamel sauce, perfect for any meal.
Ingredients
Main Ingredients
- 2 large potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 500 g ground beef or lamb You can substitute with ground turkey for a lighter option.
- 400 ml tomato sauce
- 3 large eggs
- 200 ml milk
- 150 g yogurt
- 100 g cheese (preferably feta or another soft cheese), crumbled
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Thinly slice the potatoes and set them aside.
- In a skillet, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the ground meat, breaking it up with a spatula, and cook until browned. Pour in the tomato sauce and season with salt and pepper to taste. Allow it to simmer for a few minutes.
- In a baking dish, place a layer of potatoes at the bottom. Follow with a layer of the meat mixture and another layer of potatoes. Repeat these layers until all ingredients are used, finishing with a layer of potatoes on top.
- In a mixing bowl, whisk together the eggs, milk, yogurt, and half of the crumbled cheese. Pour the mixture over the top layer of potatoes, spreading it evenly.
- Cover the dish with foil and bake for about 40 minutes. After that, remove the foil and sprinkle the remaining cheese on top. Bake for an additional 15-20 minutes until golden brown.
- Allow your Moussaka to cool slightly before slicing into squares. Serve warm.
Notes
For a refreshing touch, serve with a side salad drizzled with olive oil and lemon juice. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.