Entree: Bosnia and Herzegovina – Southern Culinary Region – Musaka (Balkan layered baked casserole of seasoned ground meat and sliced potatoes finished with an eggy yogurt topping)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 45 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 lb (454 g) ground beef
- 1 large onion, chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 tsp (2 g) sweet paprika
- 1.5 tsp (8 g) salt, divided
- 1 tsp (2 g) black pepper, divided
- 2.5 lb (1.1 kg) potatoes, peeled and sliced 1/4 inch (6 mm) thick
- 3 tbsp (45 g) butter, melted
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) plain yogurt
- 1/4 cup (60 ml) milk
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 cup (30 g) breadcrumbs for topping (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
2. Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Fry potato slices in batches, turning until lightly golden but not fully cooked, using remaining oil as needed; set potatoes aside on paper towels.
3. In the same skillet, add 2 tbsp (30 ml) olive oil and sauté chopped onion until translucent, about 5–7 minutes. Add minced garlic and cook 1 minute more.
4. Add ground beef to the onion mixture and brown, breaking it up with a spoon, about 6–8 minutes. Stir in tomato paste, diced tomatoes, paprika, 1 tsp (5 g) salt, and 1/2 tsp (2 g) pepper. Simmer 8–10 minutes until thickened. Stir in half the parsley and remove from heat.
5. Arrange half of the fried potato slices in an even layer in the prepared baking dish. Spoon the meat mixture over the potatoes and spread evenly. Top with remaining potato slices to form the final layer.
6. Whisk together eggs, yogurt, milk, remaining 1/2 tsp (3 g) salt, and remaining 1/2 tsp (1 g) pepper until smooth. Pour the yogurt-egg mixture evenly over the layered potatoes and meat. Drizzle melted butter over the top and sprinkle breadcrumbs if using.
7. Bake uncovered for 35–45 minutes, until the topping is set and golden and juices bubble at the edges. Let rest 10 minutes before sprinkling remaining parsley and slicing to serve.