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Serbian Moussaka

Serbian Moussaka

3 from 1 vote
Soft potato layers, seasoned beef and pork, and a sour cream topping that bakes into something between a custard and a golden crust.
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Prep Time 10 minutes
Cook Time 20 minutes
Baking Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: Serbian
Calories: 1118
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Meat Filling:
  • 3 tablespoon vegetable oil
  • 1 red bell pepper diced
  • 2 small yellow onions diced
  • 1.5 lbs ground beef
  • 1 lb ground pork
  • 1 teaspoon garlic powder
  • 1 tablespoon sweet paprika
  • Salt & pepper to taste
Potato Layer:
  • 3 lbs potatoes peeled and sliced into ¼-inch rounds
  • 4 tablespoon vegetable oil
  • 1 teaspoon dried oregano
  • Salt & pepper to taste
Creamy Topping:
  • 4 large eggs
  • 1 ½ cups sour cream
  • 1 cup heavy cream

Equipment

Method
 

Prepare the Meat Filling:
  1. Heat the vegetable oil in a deep skillet over medium heat. Add the diced onions and red bell pepper. Sauté until softened and translucent, about 5–7 minutes.
  2. Add the ground beef and ground pork and cook, stirring frequently, until browned and fully cooked, about 15 minutes.
  3. Season with garlic powder, sweet paprika, salt, and pepper. Stir to combine, then set aside.
Prepare the Potato Layer:
  1. Preheat your oven to 450°F (232°C).
  2. In a large bowl, toss the potato slices with vegetable oil, oregano, salt, and pepper until evenly coated.
Assemble the Moussaka:
  1. Lightly grease a 9x13-inch baking dish.
  2. Layer ⅓ of the potato slices evenly across the bottom of the dish.
  3. Spread half of the meat filling over the potatoes.
  4. Add another ⅓ of the potatoes, followed by the remaining meat filling.
  5. Finish with a final layer of potatoes, ensuring they cover the top evenly.
Bake the Moussaka (Covered):
  1. Cover the baking dish with aluminum foil and place it in the oven. Bake for 40 minutes.
  2. Prepare the Creamy Topping:
  3. In a medium bowl, whisk together the eggs, sour cream, and heavy cream until smooth.
Final Bake (Uncovered):
  1. Remove the dish from the oven and discard the foil. Pour the topping evenly over the potatoes.
  2. Return the uncovered dish to the oven and bake for an additional 20 minutes, or until the topping is set and golden brown.
Rest and Serve:
  1. Let the moussaka rest for 15–20 minutes before slicing and serving.
  2. Enjoy this classic Serbian dish with a crisp salad or crusty bread for a complete meal!

Nutrition

Calories: 1118kcalCarbohydrates: 49gProtein: 44gFat: 83gSaturated Fat: 33gPolyunsaturated Fat: 13gMonounsaturated Fat: 28gTrans Fat: 2gCholesterol: 323mgSodium: 206mgPotassium: 1760mgFiber: 7gSugar: 8gVitamin A: 2312IUVitamin C: 74mgCalcium: 177mgIron: 6mg

Notes

Storage
  • Fridge: airtight container, 2 to 3 days. Slices better cold and reheats well.
  • Reheat: portions in the microwave, or the whole dish covered at 350°F (175°C) until hot through.
  • Freezer: up to 2 months. Thaw overnight in the fridge before reheating, or the topping weeps
 
Slice the potatoes evenly. Uneven slices are the single most common reason a layer comes out underdone.
Season every layer, not just the meat. Plain potato between two seasoned layers is what makes a moussaka taste flat.
If the topping is browning faster than the potatoes are cooking, lay foil loosely over the top for the last stretch.
Let it rest 15 to 20 minutes before cutting. Straight out of the oven the layers slide apart. Not optional.

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