Musaka is one of the great comfort foods of the Balkans. Unlike the Greek version with eggplant and béchamel, this version keeps things simple with potatoes, minced meat, and a light egg topping. It’s the kind of dish that often shows up at Sunday family lunches, filling the kitchen with warmth while it bakes. Every region has a variation: some add lamb for richness, others prefer pork or beef, but the soul of the dish is always the same. It’s rustic, hearty, and made from ingredients that are always on hand.
Ingredients (4 servings)
- 500g potatoes (peeled and sliced)
- 300g minced meat (beef, pork, or mixed)
- 1 onion (chopped)
- 3 tbsp sunflower oil
- 2 eggs (whisked for topping)
Instructions
- Heat the oil in a pan, sauté the onion until soft, then add the minced meat and cook until browned.
- Layer half of the potato slices in a baking dish, spread the meat mixture on top, and cover with the rest of the potatoes.
- Whisk the eggs with a little milk or yogurt if using, pour over the top, and bake at 200°C for 40–45 minutes until golden and the potatoes are tender.
- Let it rest for a few minutes before serving warm with salad or bread.
Tips & Variations
- Slice the potatoes thinly so they cook evenly.
- A spoonful of yogurt on the side is traditional in many Balkan homes.
- Use a mix of beef and pork for the richest flavor.
