RECIPE BY OUR FRIEND VESNA, SERBIA
Posted by Caroline
Serbian musaka is made with the ground beef (or pork) and potatoes. There are a number of variations on the basic theme, so feel free to improvise.
Ingredients: (Serves 4) (GLUTEN FREE)
1 pound (450 gr) of beef/pork mince meat combo
2 medium onions, chopped
7 medium potatoes
2 cups of milk
10 tbsp Oil
1/2 cup of water
Salt and Pepper to taste
1.) Fry finely chopped onions on 5 tbsp of oil at high temperature. After a few minutes add the ground meet. Add a little bit of salt and just enough pepper to taste. Make sure you don’t over salt it. Continue to fry it another 5 minutes and pressing the meet with your spoon to make pieces smaller. The mixture is done when the water from the meet evaporates and when the meat browns.
2.) Peel and slice the potatoes about 1/6 inch thick. Place the first layer of potatoes into the baking dish (usually the glass one is used) making the surface even. The first layer is made of about 2-3 potato slices. Now, add meet/onion mixture evenly over the potato layer. Finally add the layer of the remaining potatoes. Add the remaining 5 tbsp of oil, trying to cover all the potatoes (oil is not allowing potatoes to change the shape). Add the water.
3.) Preheat the oven to 250 C. Add the baking dish.
4.) Break the eggs, beat them until whites and yolks are well mixed and then add the milk and about 2 tsp of salt. Set aside.
5.) After 30 minutes of baking, poke into the potatoes to see if getting tender. If so, pour the egg and milk mixture over the tip of the musaka. Pu the musaka back into the oven for about 20 more minutes until the tip gets brown. Enjoy!