Easy Serbian Moussaka Recipe

Why You’ll Love This Recipe

Easy Serbian Moussaka is a cozy, layered dish made with thinly sliced potatoes, seasoned ground meat, and a creamy egg topping. Unlike the Greek version, this Balkan comfort food skips the béchamel and uses simple ingredients to create a rich, hearty meal with crispy edges and a tender, savory center. Perfect for weeknight dinners or family gatherings.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoes (thinly sliced)ground beef or porkonion (chopped)eggsmilk (or a mix of milk and sour cream)saltblack pepperpaprikagarlic powder (optional)oil (for sautéing and greasing the dish)fresh parsley (optional for garnish)

directions

Preheat oven to 375°F (190°C) and lightly grease a baking dish.

In a skillet, heat oil over medium heat and sauté chopped onion until soft.

Add ground meat, season with salt, pepper, paprika, and garlic powder, and cook until browned. Set aside.

Peel and thinly slice potatoes into even rounds using a knife or mandoline.

Layer half the potatoes in the baking dish, season lightly with salt, then spread the cooked meat mixture evenly over the top.

Cover with remaining potato slices and season again with a pinch of salt and pepper.

In a bowl, whisk together eggs and milk (or milk with sour cream). Pour evenly over the layered potatoes.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 20–25 minutes, until top is golden and potatoes are tender.

Let rest for 10 minutes before slicing. Garnish with chopped parsley if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesCooking time: 55 minutesTotal time: 1 hour 15 minutes

Variations

Use a mix of beef and pork for deeper flavor.

Add grated cheese on top during the last 10 minutes of baking for a cheesy finish.

Swap potatoes for zucchini or eggplant slices for a lighter version.

Include diced tomatoes or bell peppers in the meat mixture for added moisture and taste.

Make it vegetarian with lentils or mushrooms instead of meat.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.Can be frozen for up to 2 months—thaw before reheating.

FAQs

Is Serbian moussaka the same as Greek moussaka?

No, Serbian moussaka uses potatoes instead of eggplant and skips the béchamel sauce, focusing on simplicity and heartiness.

Can I use raw meat?

It’s best to cook the meat first to ensure even baking and better flavor.

What kind of potatoes work best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well.

Can I make it ahead?

Yes, assemble and refrigerate up to 24 hours before baking.

Do I need to parboil the potatoes?

No, thin slices cook through during baking.

Can I use plant-based milk?

Yes, any unsweetened plant-based milk works for the egg mixture.

What spices are traditional?

Paprika, black pepper, and garlic powder are commonly used.

Is this gluten-free?

Yes, this recipe is naturally gluten-free.

How do I keep the top from burning?

Cover with foil for the first half of baking, then uncover to brown the top.

Can I add cheese?

Absolutely—mozzarella or a Balkan cheese like kashkaval works beautifully.

Conclusion

Easy Serbian Moussaka is a comforting, crowd-pleasing dish that brings traditional Balkan flavors to your table with minimal fuss. With tender potatoes, savory meat, and a creamy egg topping, it’s a hearty bake that’s simple to prepare yet rich in taste. Whether you’re new to Serbian cuisine or a longtime fan, this recipe is sure to warm your heart and fill your plate.

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