Peasant food in its simplest form: Balkan Comfort Food
When you think of Mousaka, you think of layered morsels of cinnamon scented meat, creamy roasted eggplant topped with luxurious béchamel, correct? The Serbian version is vastly different. The only thing similar is the layers, the meat and that it is also delicious. But, not in any exotic way. Just plain old delicious.
Paired with a salad of freshly harvested backyard garden heirloom tomatoes, green onion, and garden fresh celery filled with homemade Boursin, this is a simple meal, yet fit for a King: my Serbian King. I usually call him my “Serbo Charger”!
One kilo of grass fed hamburger is our choice of meat. We buy a half cow from Nature’s Green Acres every year, and I have put in my order for the fall, already. (Maybe you should, too!) To that, I added two medium, finely minced garden fresh onions. That seems like a lot of onion when adding it to the meat in the frying pan, but it is the right amount. And, that’s all I do.
Crumble the meat with the minced onions and fry together, with salt and freshly cracked black pepper to taste, until the meat is completely cooked. I stir the mixture often. I also add about a tablespoon of Vegeta. It is a seasoning salt used by Eastern Europeans in almost everything they make.
I choose a very good quality new yellow potato when I can, washed well, skin on (though no Serbian mother would leave the skin on) and sliced very thinly. Start with a little oil in the bottom of the casserole dish, then layer with two thinly sliced large potatoes. I use all the “ugly” slices in the first layer, as pictured below, and then top with the more appealing slices; just be sure the entire layer is well covered. I have a thin covering of almost two layers of potatoes (not quite) for each potato layer.
Use a measuring cup to divide the meat equally between the two layers: two to three cups of the cooked meat is spread on each layer. Two cups is enough. Depending upon the fat in your hamburger. Use half. The meat must just cover the potatoes. No thick layer. This is peasant food.
Continue with another layer of potatoes, then meat, ending with potatoes. Sprinkle the top with about a tablespoon of good olive oil, salt and pepper, cover with plastic wrap and keep in the fridge until ready to bake. This can be made one day ahead. No more.
A very hot oven is required, and here is the little “comfort food” secret. After the potatoes are completely cooked through (covered with foil), I pour a concoction of heavy cream and two eggs whipped together over the entire surface of the dish and bake for 15 more minutes, just until set. Oh my.
So simple. So delicious. And the tomato salad elevates the meal to company quality. At least I hope it did. I had company! Our good friend V came for dinner and loves to eat his “home food” and I try to make it for him whenever he comes.
Serbian Mousaka Recipe
I doubled this batch in the images above
Ingredients:
- 500g or one pound of lean ground beef
- 150g or one medium onion, diced (yes, a lot of onion)
- 1 teaspoon Vegeta
- 1/2 teaspoon salt
- 1/2 teaspoon of freshly ground black pepper
- 2 tablespoons olive oil for frying, plus more to prepare casserole and drizzle on top
- 650-700g or 3-4 large yellow potatoes, cleaned and thinly sliced
- 3 eggs
- 1 1/2 cups of heavy cream
Instructions
- Brown meat and onion in oil with Vegeta, salt, and freshly ground pepper; season to taste, when done
- Prepare a casserole dish by oiling the bottom of it
- Preheat oven to 450°F
- Layer potatoes on the bottom, covering it completely; sprinkle lightly with oil and season with salt and pepper
- Add half of the beef mixture spread evenly over the potato layer
- Add another layer of potatoes over the meat, covering it completely; sprinkle lightly with oil and season with salt and pepper
- Add the remaining beef mixture spread evenly over the potato layer
- Cover with potatoes, completely covering the meat; season with salt and pepper, drizzle with olive oil
- If not baking immediately, wrap tightly with plastic wrap and store for no more than 24 hours before baking
- Whisk eggs and combine well with cream
- Cover with foil and bake for 45 minutes, or until the potatoes are fork-tender
- Remove the foil, pour the egg/cream mixture evenly over the entire casserole and bake for 15 more minutes until the top is golden brown
- Cool for 15 to 20 minutes before serving
Notes:
- I use the misshapen bits of potatoes for the bottom of each potato layer and cover them with nice slices for visual appeal
- This is often served with something similar to sour cream called pavlaka
- Whole milk can replace the heavy cream
- Slices well and some like it even better room temperature!
This is also wonderful using ground lamb if you have not tried it.
This looks great! Have been wondering about this, since I started seeing it in my collection of vintage Slovenian cookbooks. Silly me, till recently I thought it was just a knock off of Greek food, rather than a traditional Balkan dish!
Oh Valerie, this is so delicious!!! I absolutely love Balkan food, love it, but I’ve never tried this dish before. I can’t wait to remedy that! 🙂
That looks like a wonderful dinner, particularly with the serving of a fresh seasonal tomato salad.
I need someone to cook me delicious Serbian moussaka. I would prefer this one instead of one with eggplant.
I love the lack of eggplant!
I didn’t know that there was a Serbian version of Moussaka, so thank you for teaching me something new. Have a wonderful weekend!
Oh my, this sounds delicious! This takes scalloped potatoes to an entire new level.
I actually made this for dinner last night. Instead of cream, I add 2 beaten eggs with a bit of milk and pour over and let it bake again. Its a delicious and easy to make dish. My husband is Serbian and teaches me how to cook Serbian dishes and slowly but surely Im mastering his cuisine.
Same with me, Lourdes – except my husband could never teach me how to cook. 🙂 He only made weinie water soup when we met! 🙂 OK, I lie… a little. He knows from helping, and being there during the harvest – and he can certainly tell me about how it is “supposed to taste!” But, it was his mother who taught me to cook and bake the Serbian recipes – and his friend’s wives. And that is how I love to learn, anyway. Good for you. This is such a simple peasant dish that is exceptional. And for every little Serbian grown up – full of memories of home.
🙂
Valerie
Love the way you described process of putting the “ugly pieces” of potatoes at the bottom. It reminds me of my grandma…
Thank you for recipes
Alex!
Great little giggle! Thanks!
🙂
V
Hello, I found this recipe online today and just wanted to thank you for posting this. I am 45 years old and grew up eating this very same dish that my Serbian grandmother and aunt used to make many years ago, they all passed away long time ago, but thinking of them today as I follow your recipe and make this for my son – I hope he will like it, he is 10 years old. I have a few Serbian/Hungarian recipes to make but some get lost and I was happy to see this “new” one to make. So thank you for the great memories….
Deeply touched by your comment, Marie. I know your grandmother and aunt will be deeply touched as your son enjoys this meal tonight. What’s not to like? It is so simply, homey and delicious. Everyone loves it! But, it isn’t company food, is it? It is definitely potluck food, though. I have to remember that. I can imagine the kitchen you ate this in at the hands of your grandmother. I have been in many a Serbian Kitchens and ate many delicious and economical dishes at the hand of the learned matriarch in the family. I can say, the food is often not so nutritious. Usually lots of meat. More meat that lots. And fat. That’s where the flavour is. And of course, double the laughter and warmth around the table. The food is addictive and the memories drawn forth through the food are truly full of a love that will continue to span the generations.
Hugs
Valerie
Hello, thank you for your kind words, much appreciated, fortunately my 10 year son loved it and had 3 helpings and will have it for lunch tomorrow too. I will make it again in December to enjoy. Thank you again, Marie
Hi Valerie, Just made this recipe for dinner and it was delicious! I followed the recipe exactly as written and used milk option. Thank you
Thanks for chiming in, Z!
It is simple home food. Delicious, but nothing fancy at all. Glad you enjoy it, too!
🙂
Valerie
I am going to bake the Serbian Moussaka with eggplant in my Instant Pot with the air fryer lid. I will do all the preparations for the moussaka in the Instant Pot.
Interesting as I know Serbian Moussaka is traditionally made with potatoes. I love the Greek version, too, with eggplant, but it is most definitely much more exotic spice-wise and bechamel wise.
🙂
Valerie