Easy Serbian Moussaka Recipe

Why You’ll Love This Recipe

Serbian Moussaka is a comforting and hearty dish made with layers of thinly sliced potatoes, seasoned ground meat, and a creamy egg-based topping. It’s a staple in many Serbian households and is loved for its simple ingredients and rich, homey flavor. Perfect for a weeknight dinner or family gathering, this baked casserole is filling, flavorful, and easy to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoesground beef or ground porkonionseggsmilkvegetable oil or sunflower oilsaltblack pepperpaprikaoptional: garlic, parsley, sour cream

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Peel and thinly slice the potatoes, then set them aside in water to prevent browning.

In a skillet, heat oil and sauté chopped onions until translucent.

Add the ground meat and cook until browned. Season with salt, pepper, paprika, and optional garlic or parsley.

Drain the potato slices and layer half of them on the bottom of the prepared baking dish.

Spread the cooked meat mixture evenly over the potatoes.

Top with the remaining potato slices, pressing down lightly to even out the layers.

In a bowl, whisk together eggs and milk, adding a pinch of salt.

Pour the egg mixture evenly over the layered moussaka.

Cover the dish with foil and bake for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and set.

Let it rest for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 20 minutesBaking time: 60-65 minutesResting time: 10 minutesTotal time: 90-95 minutes

Variations

Use zucchini or eggplant slices instead of potatoes for a lighter version.

Add a layer of shredded cheese on top for extra richness.

Stir a spoonful of sour cream into the egg mixture for a tangy twist.

Swap beef for turkey or plant-based mince for a leaner option.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions for 1-2 minutes.Moussaka also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

What is the difference between Serbian and Greek moussaka?

Serbian moussaka uses potatoes instead of eggplant and has a simpler topping without béchamel.

Can I make this ahead of time?

Yes, assemble it a day in advance and bake just before serving.

Do I need to cook the potatoes first?

No, thinly sliced raw potatoes will cook in the oven.

Is this dish spicy?

Not typically, but you can add chili flakes if desired.

Can I add vegetables?

Yes, grated carrot, bell pepper, or peas can be added to the meat layer.

Do I have to peel the potatoes?

Peeling is traditional, but leaving the skin on is fine if well-washed and thin-skinned.

Can I use plant-based milk?

Yes, as long as it’s unsweetened and unflavored.

Why is my moussaka watery?

Too much liquid in the meat mixture or overly wet potatoes can cause this—drain well and simmer off excess juices.

Can I use leftover mashed potatoes?

For a different version, yes—spread mashed potatoes on top instead of sliced ones.

Can I make this dairy-free?

Yes, use dairy-free milk and skip the optional cheese or sour cream.

Conclusion

Easy Serbian Moussaka brings warmth, tradition, and flavor to the dinner table with minimal effort. Its rustic layers and simple ingredients make it an ideal comfort food that’s both satisfying and budget-friendly. Serve it with a fresh salad or crusty bread and enjoy a slice of Balkan home cooking that’s sure to become a favorite.