This Hearty Serbian Moussaka is a comforting, layered dish that combines thinly sliced potatoes, seasoned ground meat, and a rich egg-and-yogurt topping. Unlike its Greek counterpart, which features eggplant and béchamel sauce, this Balkan classic is simpler and more rustic, making it an ideal weeknight meal. With golden, crispy edges and a creamy center, this moussaka is a staple of home cooking that’s both easy to prepare and deeply satisfying. Whether you’re looking for a family-friendly dinner or a dish to serve at gatherings, this recipe delivers big on flavor and texture.
Why You’ll Love This Recipe
This dish is a celebration of hearty, comforting flavors and simple preparation, making it a standout option for any meal. Here’s why you’ll adore it:
- A classic comfort food made with simple, pantry-friendly ingredients.
- Hearty and filling, with layers of tender potatoes and savory meat.
- Easier and faster to prepare than Greek moussaka—no complicated sauces required.
- Kid-friendly and family-approved, ensuring everyone at the table will enjoy it.
- Perfect for meal prep, as leftovers taste even better the next day.
- Fully customizable with different proteins, vegetables, or seasonings.
- Naturally gluten-free, making it suitable for various dietary needs.
- Brings traditional Balkan flavors to your kitchen in an easy-to-follow format.
- Versatile enough to serve as a main dish or alongside a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the base:
- 4 medium potatoes (Yukon gold or russet), peeled and thinly sliced (about â…›-inch thick)
- 1 lb ground beef or plant-based meat substitute
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking and greasing the baking dish)
For the topping:
- 3 large eggs
- 1 cup plain yogurt or sour cream
- ½ cup milk (whole or 2%)
- Optional: ¼ teaspoon ground nutmeg or garlic powder for added depth
Optional garnishes:
- Fresh parsley, chopped
- Pickled vegetables or ajvar for serving
Directions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
Step 2: Cook the Meat Mixture
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Add the ground beef (or plant-based substitute) to the skillet, breaking it apart with a wooden spoon. Season with paprika, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the meat is browned and fully cooked through. Remove from heat and set aside.
Step 3: Layer the Potatoes and Meat
Peel and thinly slice the potatoes, aiming for slices about â…›-inch thick for even cooking. Layer half of the potato slices evenly across the bottom of the prepared baking dish. Sprinkle lightly with salt to enhance the flavor. Spread the cooked meat mixture evenly over the potatoes. Top with the remaining potato slices, arranging them in a single layer. Season the top layer of potatoes with a pinch of salt and black pepper.
Step 4: Prepare the Custard Topping
In a mixing bowl, whisk together the eggs, yogurt (or sour cream), milk, and optional ground nutmeg or garlic powder. The mixture should be smooth and well combined. Pour the custard evenly over the layered potatoes and meat, ensuring it soaks into all the layers.
Step 5: Bake the Moussaka
Place the assembled moussaka in the preheated oven and bake uncovered for 45–55 minutes, or until the top is golden and the potatoes are tender when pierced with a fork. The edges should be crispy, while the center remains creamy and comforting.
Step 6: Rest and Serve
Remove the moussaka from the oven and let it rest for 10–15 minutes before slicing. This resting time allows the layers to set and makes serving easier. Garnish with freshly chopped parsley if desired, and serve warm. Pair with a side salad, crusty bread, or pickled vegetables for a complete meal.
Servings and Timing
This recipe serves 4–6 people, making it ideal for family dinners or meal prep.
- Total time: Approximately 1 hour and 10 minutes
- Prep time: 20 minutes
- Cook time: 50 minutes
Variations
- Protein options: Use ground turkey, chicken, or a plant-based meat substitute instead of beef.
- Vegetable additions: Add sautéed mushrooms, zucchini, or bell peppers for extra flavor and nutrition.
- Cheese lovers: Mix in crumbled feta or shredded cheese with the meat mixture for a richer dish.
- Flavor boost: Stir in fresh herbs like parsley or dill into the egg mixture for added freshness.
- Dairy alternatives: Substitute the yogurt and milk with plant-based versions for a dairy-free option.
- Spice it up: Add crushed red pepper flakes or cayenne for a spicy kick.
- Traditional sides: Serve with ajvar, pickled vegetables, or a crisp green salad for an authentic Balkan experience.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors meld beautifully over time, making it even tastier the next day.
- Freezer: Freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating tips: Reheat in the oven at 350°F until warmed through, or microwave in short intervals for convenience.
Hearty Serbian Moussaka
Ingredients
- 4 medium potatoes (Yukon gold or russet), peeled and thinly sliced (about â…›-inch thick)
- 1 lb ground beef or plant-based meat substitute
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- to taste salt and black pepper
- 1 tablespoon olive oil (for cooking and greasing the baking dish)
- 3 large eggs
- 1 cup plain yogurt or sour cream
- ½ cup milk (whole or 2%)
- optional ¼ teaspoon ground nutmeg or garlic powder (for added depth)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Add ground beef (or plant-based substitute) to the skillet, breaking it apart with a wooden spoon. Season with paprika, salt, and black pepper. Cook until browned and fully cooked through, about 8–10 minutes. Remove from heat and set aside.
- Peel and thinly slice the potatoes, aiming for slices about â…›-inch thick. Layer half of the potato slices evenly across the bottom of the prepared baking dish. Sprinkle lightly with salt.
- Spread the cooked meat mixture evenly over the potatoes. Top with the remaining potato slices, arranging them in a single layer. Season with additional salt and black pepper if desired.
- In a mixing bowl, whisk together eggs, yogurt (or sour cream), milk, and optional ground nutmeg or garlic powder until smooth. Pour the custard evenly over the layers.
- Bake uncovered for 45–55 minutes, or until the top is golden and the potatoes are tender when pierced with a fork. The edges should be crispy, while the center remains creamy.
- Remove the moussaka from the oven and let it rest for 10–15 minutes before slicing. Garnish with fresh parsley if desired, and serve warm.
Notes
Nutrition
FAQs
- What’s the difference between Serbian and Greek moussaka?
Serbian moussaka uses potatoes and a simple egg-yogurt topping, while Greek moussaka includes eggplant and béchamel sauce. - Can I make it ahead of time?
Yes, assemble the dish and refrigerate until ready to bake. It also reheats well for leftovers. - Do I need to boil the potatoes first?
No, just slice them thinly—they’ll cook through in the oven. - Is this dish gluten-free?
Yes, as long as all ingredients used are naturally gluten-free. - What kind of yogurt should I use?
Plain, full-fat yogurt works best, but sour cream or kefir are also great options. - Can I use plant-based meat?
Absolutely! Swap in your favorite vegan or vegetarian ground meat substitute. - Is the topping supposed to be fluffy or firm?
The egg and yogurt topping sets up firm but tender, similar to a light custard. - Can I add vegetables?
Yes, sautéed mushrooms, zucchini, or peppers make excellent additions. - What can I serve with Serbian moussaka?
A fresh salad, pickled vegetables, crusty bread, or ajvar are all great pairings. - Can I make it dairy-free?
Yes, use dairy-free yogurt and plant-based milk, though the texture may vary slightly.
Conclusion
This Hearty Serbian Moussaka is a delicious, no-fuss take on a beloved Balkan classic. With its creamy egg-and-yogurt topping, tender potatoes, and savory meat filling, this dish brings hearty, old-world flavor to your table in the simplest way. Whether you’re preparing it for a cozy family dinner or a weekend feast, this moussaka is sure to become a new favorite. One bite of its golden, crispy edges and creamy center, and you’ll understand why it’s a cherished comfort food in Balkan cuisine.
This Hearty Serbian Moussaka is a comforting, layered dish made with sliced potatoes, seasoned ground meat, and a rich egg-and-yogurt topping. It’s a no-fuss Balkan classic that’s perfect for a cozy family dinner—simple ingredients, big flavor, and satisfying every time.
Author: Beth
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Category: Dinner
Method: Baking
Cuisine: Serbian, Balkan
Recipe Card
Ingredients
(Scale: 1x | 2x | 3x)
For the base:
- 4 medium potatoes (Yukon gold or russet), peeled and thinly sliced (about â…›-inch thick)
- 1 lb ground beef or plant-based meat substitute
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking and greasing the baking dish)
For the topping:
- 3 large eggs
- 1 cup plain yogurt or sour cream
- ½ cup milk (whole or 2%)
- Optional: ¼ teaspoon ground nutmeg or garlic powder
Optional garnishes:
- Fresh parsley, chopped
- Pickled vegetables or ajvar for serving
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a skillet, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute. Add ground beef, paprika, salt, and pepper. Cook until browned and fully cooked through, about 8–10 minutes. Remove from heat.
- Layer half of the potato slices in the bottom of the baking dish. Sprinkle lightly with salt. Spread the cooked meat mixture evenly over the potatoes. Top with the remaining potato slices and season with salt and pepper.
- In a bowl, whisk together eggs, yogurt (or sour cream), milk, and optional nutmeg or garlic powder until smooth. Pour the custard evenly over the layers.
- Bake uncovered for 45–55 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
- Let the moussaka rest for 10–15 minutes before slicing and serving. Garnish with fresh parsley if desired.
Notes
- Let it rest for 10 minutes before serving to help it set.
- Great with a side of salad or crusty bread.
- Leftovers reheat well and are even better the next day!
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