Entree: Bosnia and Herzegovina – Northern Culinary Region – Musaka (Baked layered casserole of sliced potatoes and seasoned minced meat finished with an egg-yogurt custard)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 55 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 3 lb (1.36 kg) potatoes, peeled and sliced 1/4 inch (6 mm) thick
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) water
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, divided
- 1 cup (240 ml) plain yogurt
- 3 large eggs, approx. 5.3 oz (150 g) total
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (30 ml) vegetable oil for layers or frying

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with 1 tbsp (15 ml) vegetable oil or butter.
2. Heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Add the ground beef to the skillet and brown, breaking it up with a spoon, about 6–8 minutes. Stir in the tomato paste, water, paprika, 1 tsp (6 g) salt, and black pepper. Simmer until thickened, about 5 minutes. Remove from heat and stir in half the parsley.
4. Parboil the potato slices in salted boiling water for 5 minutes until just tender but not falling apart; drain and pat dry.
5. Layer half of the potato slices in the bottom of the prepared dish, lightly overlapping. Drizzle with 1 tbsp (15 ml) vegetable oil. Spread the cooked meat mixture evenly over the potatoes. Add a second layer of potatoes to cover the meat and drizzle with remaining oil.
6. Whisk together the yogurt, eggs, remaining 1/2 tsp (3 g) salt, and remaining parsley until smooth. Pour the egg-yogurt mixture evenly over the top layer of potatoes.
7. Bake uncovered for 45–55 minutes, or until the top is set and golden brown and the potatoes are tender when pierced with a knife.
8. Let rest 10–15 minutes before slicing to allow the custard to firm. Serve warm.