Easy Serbian Moussaka is a comforting, layered dish made with thinly sliced potatoes, seasoned ground meat, and a rich egg and yogurt topping. Unlike the Greek version that uses eggplant and béchamel, Serbian moussaka is simpler and more rustic, making it a weeknight-friendly, hearty meal. With golden, crispy edges and a creamy center, it’s a staple of Balkan home cooking that’s both easy and deeply satisfying.
Why You’ll Love This Recipe
- Classic comfort food made with simple ingredients
- Hearty and filling with a satisfying texture
- Easier and faster than Greek moussaka
- Kid-friendly and family-approved
- Great for leftovers and meal prep
- No complicated sauces—just mix, layer, and bake
- Customizable with different meats or seasonings
- Naturally gluten-free
- Traditional Balkan flavor in an easy format
- Perfect as a main dish or with a side salad
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Yukon gold or russet), peeled and thinly sliced
- Ground beef or pork (or a mix)
- Onion, finely chopped
- Garlic cloves, minced
- Eggs
- Plain yogurt or sour cream
- Milk
- Salt and black pepper
- Paprika
- Oil (for cooking and greasing the baking dish)
- Optional: parsley, ground nutmeg, or cheese for topping
Directions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a skillet, heat oil and sauté onions until translucent. Add garlic and ground meat, cooking until browned. Season with salt, pepper, and paprika. Set aside.
- Peel and thinly slice the potatoes (about ⅛-inch thick).
- Layer half the potatoes in the bottom of the baking dish. Spread the cooked meat mixture evenly over the top. Layer the remaining potatoes on top.
- In a bowl, whisk together eggs, yogurt, milk, and a pinch of salt.
- Pour the egg mixture over the layered potatoes and meat.
- Bake uncovered for 4555 minutes, or until the top is golden and the potatoes are tender.
- Let it rest for 1015 minutes before slicing and serving.
Servings and timing
This recipe serves 46 people.
Total time: approximately 1 hour and 10 minutes
- Prep time: 20 minutes
- Cook time: 50 minutes
Variations
- Use turkey or chicken instead of beef or pork
- Add a layer of zucchini or eggplant for extra veggies
- Mix in feta cheese or shredded cheese with the meat
- Add chopped parsley or dill to the egg topping for freshness
- Use kefir or sour cream in place of yogurt
- Spice it up with crushed red pepper or cayenne
- Serve with ajvar or pickled vegetables for a traditional side
storage/reheating
Let the moussaka cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze individual portions for up to 2 months
- Reheating: Reheat in the oven at 350°F until warmed through, or microwave in short intervals
FAQs
What’s the difference between Serbian and Greek moussaka?
Serbian moussaka uses potatoes and a simple egg-yogurt topping, while Greek moussaka includes eggplant and béchamel sauce.
Can I make it ahead of time?
Yes, assemble the dish and refrigerate until ready to bake. It also reheats well for leftovers.
Do I need to boil the potatoes first?
No, just slice them thinly—they’ll cook through in the oven.
Is this dish gluten-free?
Yes, as long as all ingredients used are naturally gluten-free.
What kind of yogurt should I use?
Plain, full-fat yogurt works best, but sour cream or kefir also work.
Can I use plant-based meat?
Yes, swap in your favorite vegan or vegetarian ground meat substitute.
Is the topping supposed to be fluffy or firm?
The egg and yogurt topping sets up firm but tender, like a light custard.
Can I add vegetables?
Absolutely. Sautéed mushrooms, zucchini, or peppers make great additions.
What can I serve with Serbian moussaka?
A fresh salad, pickled veggies, crusty bread, or ajvar are all great pairings.
Can I make it dairy-free?
Use a dairy-free yogurt and plant-based milk, though the texture may vary slightly.
Conclusion
Easy Serbian Moussaka is a delicious, no-fuss take on a Balkan classic that’s perfect for weeknight dinners or weekend comfort meals. With its creamy top, tender potatoes, and savory meat filling, this dish brings hearty, old-world flavor to the table in the simplest way. One bite and it might become your new favorite baked dish.
Description
This Easy Serbian Moussaka is a comforting, hearty dish made with layers of sliced potatoes and seasoned ground meat, all baked in a simple egg custard. It’s a no-fuss Balkan classic that’s perfect for a cozy family dinner—simple ingredients, big flavor, and satisfying every time.
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with oil or cooking spray.
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Cook the meat mixture:
In a skillet, heat olive oil over medium heat. Add chopped onion and cook for 34 minutes until softened.
Add ground meat, paprika, salt, and pepper. Cook until browned and fully cooked through, about 810 minutes. Remove from heat. -
Assemble the moussaka:
Layer half of the sliced potatoes in the bottom of the baking dish. Sprinkle with a little salt.
Spread all of the meat mixture evenly over the potatoes.
Layer the remaining potato slices on top. Sprinkle with more salt and pepper if desired. -
Make the custard:
In a bowl, whisk together eggs, milk, sour cream (if using), and garlic powder until smooth. -
Pour the custard over the top of the moussaka, making sure it soaks into the layers evenly.
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Bake uncovered for 4550 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
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Cool slightly before slicing and serving. Garnish with fresh parsley if desired.
Notes
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Let it rest for 10 minutes before serving to help it set.
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Great with a side of salad or crusty bread.
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Leftovers reheat well and are even better the next day!
