Serbian Moussaka

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Serbian Moussaka is a hearty Balkan casserole that layers thinly sliced potatoes with seasoned ground pork, finished with a creamy egg-yogurt topping. Unlike the Greek version, this rustic take skips eggplant and béchamel, letting simple, savory ingredients shine. It is a beloved weeknight dish across Serbia, often served with a side of bread or kajmak.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 24 gCarbs
• 3 gFiber
• 4 gSugar
• 22 gProtein
• 380 mgSodium
• 740 mgPotassium
• 95 mgCalcium
• 3.4 mgIron
• 14 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the meat layer

• 500 g ground pork (or pork-beef mix)
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 2 tbsp sunflower oil
• 1 tsp salt
• 1/2 tsp black pepper

For the potato layer

• 700 g Yukon Gold potatoes, peeled and sliced 3 mm thick
• 1 medium onion, thinly sliced
• 1 tbsp sunflower oil
• 1/2 tsp salt

For the egg-yogurt topping

• 3 large eggs
• 250 g full-fat plain yogurt
• 1/2 tsp salt
• Pinch of black pepper

Directions

1. Preheat the oven to 180°C (350°F) and lightly grease a 9×13 inch baking dish.
2. Heat sunflower oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until translucent, then stir in garlic, ground pork, paprika, salt, and pepper. Brown the meat for 8-10 minutes, breaking it up, then mix in the tomato paste and cook 2 more minutes. Remove from heat.
3. Toss the sliced potatoes and onions with oil and salt in a large bowl. Spread half of the potato mixture evenly across the bottom of the prepared dish, then top with the cooked meat, followed by the remaining potatoes in a neat layer.
4. In a medium bowl, whisk the eggs with yogurt, salt, and pepper until smooth and well combined.
5. Pour the egg-yogurt mixture evenly over the casserole, gently tilting the dish so it seeps between the potato slices.
6. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake another 20 minutes until the top is golden and the potatoes are fork-tender.
7. Let the moussaka rest for 10 minutes before slicing to allow the layers to set. Serve warm.
8. Garnish with chopped parsley and a dollop of yogurt alongside crusty bread or a fresh tomato salad.

Cook’s Notes

• Use a 50/50 mix of pork and beef for a deeper, more traditional flavor.
• Slice potatoes uniformly about 3 mm thick so they all finish cooking at the same time.
• Letting the casserole rest 10 minutes before cutting yields clean, intact layers.
• Substitute sour cream for the yogurt if you want a richer, tangier topping.
• Press the potato slices flat into the dish before pouring the egg mixture to prevent them from floating up.

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