Traditional Potato Moussaka (Musaka od krumpira)
Tradicionalno jelo · Balkan
A classic Balkan layered casserole featuring thinly sliced potatoes and a savory meat filling, topped with a creamy béchamel sauce and baked until golden brown. This is the quintessential comfort food.
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Sastojci
- Potatoes1.5 kg
- Ground beef or pork500 g
- Onions2 large
- Garlic3 cloves
- Eggs3 large
- Milk750 ml
- Butter100 g
- All-purpose flour75 g
- Vegetable oil100 ml
- Saltto taste
- Black pepperto taste
- Paprika1 tsp
- Parsley2 tbsp, chopped
Koraci
- 1
Peel and thinly slice the potatoes. Parboil them in salted water for about 5-7 minutes, then drain.
- 2
Finely chop the onions and garlic. Sauté the onions in vegetable oil until translucent, then add the garlic and cook for another minute.
- 3
Add the ground meat to the pan with onions and garlic. Cook, breaking it up, until browned. Season with salt, pepper, and paprika. Stir in chopped parsley.
- 4
In a separate bowl, whisk the eggs. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cook for 1-2 minutes. Gradually whisk in milk until smooth. Cook, stirring constantly, until the béchamel sauce thickens. Season with salt and pepper. Let it cool slightly, then whisk in the beaten eggs.
- 5
Grease a large baking dish. Layer half of the parboiled potato slices. Spread the meat mixture evenly over the potatoes. Top with the remaining potato slices.
- 6
Pour the béchamel-egg mixture evenly over the top layer of potatoes, ensuring it covers the entire surface.
- 7
Bake in a preheated oven at 190°C (375°F) for 45-60 minutes, or until the top is golden brown and bubbly.
- 8
Let the moussaka rest for 10-15 minutes before slicing and serving.
