🥔 Serbian Moussaka
Serbian moussaka is a hearty baked dish of thinly sliced potatoes layered with seasoned ground beef. Instead of a flour-based sauce, it is finished with a custard of eggs and yogurt that sets into a golden top. Parsley freshens the meat, and it is served in squares as a filling family meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg potatoes, peeled and thinly sliced
- 500 g ground beef
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 20 g parsley, chopped
- 3 eggs
- 300 g plain yogurt
- 1 tsp sweet paprika
- Salt and black pepper
Method
- Brown the onion and beef in the oil with paprika, salt and pepper; stir in the parsley.
- Oil a baking dish and layer potatoes, then meat, ending with potatoes.
- Add 150 ml water, cover with foil and bake at 200 °C for 40 minutes.
- Whisk the eggs with the yogurt and a pinch of salt, pour over and bake uncovered 20 minutes until golden.
- Rest 10 minutes before cutting.
How to make it lighter
- Use lean ground beef (5–10% fat) and drain the fat after browning.
- Low-fat yogurt in the topping trims calories without changing the texture much.
- Serve one square with a big green salad and skip extra sides.
History
Moussaka came to the Balkans through Ottoman cooking, and in Serbia the potato version became a classic home dish served at family tables.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →