Bosnian Moussaka Recipes
BOSNIAN MOUSSAKA
Bosnian moussaka is a traditional Bosnian dish of eggplant prepared in the Balkans and the Middle East.
Provided by badmin
Categories Main Course
Time 1h25m
Number Of Ingredients 9
Steps:
- First cut eggplant and tomato into slices.
- Add eggplants and tomatoes in to a pan and sauté them with a little oil and season them with salt and pepper.
- Fry the chopped onion, add the minced meat, dried vegetables and pepper.
- Cook the minced meat with a little water for 15-20 minutes.
- Use a baking dish and at the bottom cover with part of the eggplant, then spread over the eggplant with the prepared tomato, then put breadcrumbs over and drizzle the moussaka with a little oil.
- Preheat the oven to 450°F/220° C and place the moussaka and bake for about 20 minutes.
- You can serve it hot and with sour milk.
POTATO MOUSSAKA
My father was full blood Serbian. My father was a very good cook, although I never got to know him well. I remember him cooking chicken paprikash for me as a little girl. I just recently decided to check out some Serbian recipes since this is my heritage and try them. I never knew there was even such a thing as Serbian cooking...
Provided by Tammy T
Categories Beef
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. In a fry pan add the onions and garlic in olive oil and cook till the onions are limp. Add the ground beef, salt and pepper. Continue to cook through until meat is browned. Remove from stove and set aside.
- 2. Preheat oven to 400 degrees. Coat the bottom of a 13X9 casserole dish with olive oil. Cover the bottom with two layers of the sliced potatoes. Sprinkle with salt and pepper. (This does need alot of salt and pepper)
- 3. Spoon on the meat mixture over the potatoes. Add another double layer of the potatoe slices. (do not use more than 4 pds of potatoes total)
- 4. Sauce: Mix together the eggs, sourcream, milk, salt and pepper. Pour the sauce over the top of the casserole, stopping just before it covers the top layer, you want the top to brown nicely. Bake 1 hour or until potatoes are tender. Let cool down a few minutes and then serve. *** I served this with a corn casserole and a green salad and bread.
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MUSAKA SA KROMPIROM / POTATO MUSAKA - THE BALKAN …
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Cuisine Serbian, BalkanCategory MainServings 6Total Time 1 hr 35 mins
- Brown your ground meat in a skillet, breaking up the meat with a wooden spoon as it browns. If using a very lean meat like turkey, add in about 1 tbsp of oil. When it browns completely, add in the yellow onion and continue to brown until any liquid is evaporated and the meat begins to saute/fry in the pan. See note below.
- Season the meat with garlic powder, 1 tbsp of Vegeta, black pepper, and paprika. Salt to taste. Stir well and make sure all meat is covered. Taste and adjust for seasoning and remove from heat. Set aside.
- In a large bowl, combine about 3 tbsp (15 ml) of oil, 2 tbsp of Vegeta, and 1 tsp (6 g) of salt. Set aside.
- Peel potatoes. Using a sharp knife or mandolin, slice each potato into thin slices (see photo in slideshow above). Transfer potato slices to the bowl with oil and seasoning. Stir and ensure all potato slices are covered in oil. Continue to do this with the addition of each sliced potato.
EGGPLANT POTATO AND GROUND BEEF MOUSSAKA RECIPE
From balkanlunchbox.com
Reviews 1Servings 6Ratings 2Category Main Course
- Wash eggplant, remove the stem, peel (optional), and cut into thin rounds. Salt rounds generously on each, and leave for 20-25 min to release juice.
- Dice onion, mince garlic, peel potatoes and cut into thin rounds. Boil 1-2 quarts water in a pot, and throw in potato rounds for 5 minutes. Take out, submerge in cold water and dry with paper towel.
- Heat oven to 450F. Place eggplant rounds on paper towel and press to expel more juices. Put a skillet over high heat so the pan is extremely hot, and after a minute add a dash of oil. Add eggplant rounds and brown (about 5 min each side). Remove rounds and place on paper towel to soak up extra oil.
- Add more oil to skillet, wait a minute, and then add onion and garlic. Once these crystalize, add ground beef, 1 tsp paprika, salt and pepper to taste, and mix well. Cook for additional 3-5 minutes. (Meat should still be somewhat pink.) Strain.
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