Serbian moussaka
Description
The dish is prepared without unnecessary complications. Moussaka is very popular in Serbia. Serbian moussaka differs from Greek and Turkish versions. It contains no eggplant or béchamel sauce. The binding mixture for potatoes and minced meat is made from milk and eggs, or yogurt and eggs. The dish is significantly quicker and easier to prepare. I'll explain. The ready dish can be served at the table.
Instructions
- 1
Step 1
Peel the onion and carrot. Grate the carrot on a grater, finely chop the onion. Pour vegetable oil into a frying pan and sauté the minced meat with the onion and carrot. Salt, pepper, and add spices to taste.
- 2
Step 2
Peel the potatoes and slice them thinly. Grease a baking sheet with high edges with butter and place a third of the potato slices on it. Sprinkle with "vegye" – a seasoning very popular in Serbia.
- 3
Step 3
Place half of the sautéed meat mixture with onions and carrots on the potatoes.
- 4
Step 4
Then again one-third of the potatoes and on top - the remaining minced meat.
- 5
Step 5
We wash the tomatoes, slice them into circles, and place them on top of the minced meat layer.
- 6
Step 6
Cover the tomatoes with the remaining potato slices. Pour about a glass of water into the baking dish, cover the dish with foil, and place in a preheated oven at 200 degrees for about 25–30 minutes.
- 7
Step 7
Mix the eggs with milk and salt. Take the baking sheet out of the oven and remove the foil. Pour the egg-milk mixture over the casserole and sprinkle grated cheese on top.
- 8
Step 8
Bake in the oven at the same temperature for another 20 minutes, until a nice cheese crust forms.