1️⃣ Heat oven & prep pan: Preheat to 190°C / 375°F. Brush a 30×20 cm (9×13 in) baking dish with oil.
2️⃣ Meat base: Sauté onion in oil 6–7 min until translucent; add garlic 30 sec. Crumble in meat; cook 6–8 min until no longer pink. Stir in paprika and tomato paste 1 min; season with salt/pepper and splash in water/stock to make juicy but not soupy. Remove from heat.
3️⃣ Layer: Toss potato slices with a little oil, salt, and pepper. Lay half the potatoes in overlapping shingles in the dish. Spread all the meat evenly. Top with remaining potatoes in neat layers; brush the top lightly with oil.
4️⃣ Bake (stage 1): Cover with foil and bake 30 min until potatoes start to soften.
5️⃣ Custard: Whisk yogurt, eggs, milk, and a pinch of salt until smooth.
6️⃣ Bake (stage 2): Uncover dish; pour custard evenly over the top. Bake 20–25 min more until deep golden and set at the center.
7️⃣ Rest & serve: Rest 10–15 min for clean slices. Sprinkle parsley; serve warm with a crisp salad.
Total Time
🕒 Prep: 25 min
🔥 Cook: 50–55 min
⏳ Total: 1 h 15–20 min
Nutritional Value
🔋 Energy: ~590 kcal
💪 Protein: ~30 g
🧈 Fat: ~32 g
🍞 Carbohydrates: ~43 g
🧂 Sodium: ~820 mg
Advice
Slice potatoes evenly (3–4 mm) and keep layers tight—thin, uniform shingles cook through at the same time and give that signature custardy interior.
Why it works
Paprika-bloomed meat brings sweetness and depth; par-baking softens potatoes before the yogurt-egg custard sets into a glossy cap, so the top browns while the center stays tender.
Twist
For a lighter tray, swap half the beef for 300 g finely chopped sautéed mushrooms; or add 1 small grated zucchini (well-squeezed) to the filling for extra juiciness.
Status
Comfort, structure, and a golden crown—Serbian potato moussaka that slices like a dream. #grannyzen #moussaka 🥔🍲
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