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
Ingredients:
- a kilo lean ground beef
- 300g or 2 medium onions, minced (yes, a lot of onion)
- 1 tablespoon of Vegeta
- 1 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
- 6 large yellow potatoes, cleaned and thinly sliced
- 2 eggs
- 1 1/2 cups of cream (or milk)
Instructions
- Brown meat and onion in oil with Vegeta, salt and freshly ground pepper; season to taste, when done
- Prepare casserole dish by oiling the bottom of it
- Layer two potatoes on the bottom, covering it completely; season with salt and pepper
- Add 2-3 cups of the beef mixture (half of what you have made)
- Layer two more potatoes over the meat, covering it completely; season with salt and pepper
- Add 2-3 cups of the beef mixture (the remaining half of what you have made)
- Cover the mousaka with the last 2 potatoes, completely covering the meat; season with salt and pepper, drizzle with olive oil
- Wrap tightly with plastic wrap and store for no more than 24 hours before baking
- Preheat oven to 450°F
- Whip the eggs and combine them well with the cream or milk mixture
- Bake the moussaka for 45 minutes, or until the potatoes are fork tender, covered with foil
- Remove the foil, pour the liquid mixture over the entire dish, covering all of the top layer; bake for 15 more minute 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 the nice slices for visual appeal
- This is often served with something similar to sour cream; I thought the tomato salad was a better choice 🙂
Carol Evans says
August 29, 2012 at 5:11 pmThis is also wonderful using ground lamb if you have not tried it.
Blair K. says
August 29, 2012 at 7:35 pmThis 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!
Krista says
August 29, 2012 at 11:32 pmOh 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! 🙂
Joan Nova says
August 30, 2012 at 3:06 pmThat looks like a wonderful dinner, particularly with the serving of a fresh seasonal tomato salad.
lizzie - strayed from the table says
August 30, 2012 at 4:59 pmI need someone to cook me delicious Serbian moussaka. I would prefer this one instead of one with eggplant.
Kate says
August 30, 2012 at 9:02 pmI love the lack of eggplant!
Simona says
August 31, 2012 at 8:15 amI didn’t know that there was a Serbian version of Moussaka, so thank you for teaching me something new. Have a wonderful weekend!
Susan says
September 5, 2012 at 5:26 pmOh my, this sounds delicious! This takes scalloped potatoes to an entire new level.
Lourdes says
April 14, 2014 at 11:57 amI 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.
Valerie Lugonja says
April 19, 2014 at 4:27 pmSame 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
Alex says
September 10, 2014 at 7:13 pmLove 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
Valerie Lugonja says
September 12, 2014 at 6:53 amAlex!
Great little giggle! Thanks!
🙂
V
Marie Derr - Naumovich says
November 3, 2015 at 6:24 pmHello, 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….
Valerie Lugonja says
November 3, 2015 at 6:40 pmDeeply 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
Marie Derr - Naumovich says
November 3, 2015 at 10:59 pmHello, 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