Macedonian moussaka is one of those comforting family meals that almost everyone in the country grows up eating. Thinly sliced potatoes are layered with seasoned minced meat, then baked until tender and finished with a light egg and milk topping that creates a soft, golden crust.
It is a staple of home cooking, loved for its rich flavour, simple ingredients and satisfying texture. Whether served for a weekday lunch or a Sunday family gathering, this hearty potato casserole brings warmth and nostalgia to the table. Pair it with a bowl of plain yogurt, a fresh seasonal salad or crunchy pickles for a complete traditional Macedonian meal.
- 500 g minced meat
- 1,5 kg potatoes
- 1 onion
- 3 eggs
- 1 glass of milk or yogurt
- 300ml water
- salt
- spices
- oil
1.Finely chop the onion and fry it in a small amount of oil in a pan, add the meat and fry together. Add some salt and spices.
2. Cut potatoes in slices (the thinner the better) and arrange half in an ovenproof dish, then add the meat and put above the rest of the potatoes..
4. When potatoes start to change color, add mixture of eggs and milk (or yogurt) in the pan where we fried the meat and overflow moussaka with the sauce. Return to bake 10 more minutes.
Enjoy!
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