Cuisine Bosnian, Croatian, Kosovo, Macedonian, Montenegro, Serbian, Slovenian
1yellow onionmedium, diced
1poundground beefpork, veal and turkey also work
Salt and pepper to taste
2poundspotatoespeeled and cut into ⅓-inch rounds
2-4tablespoonsoilor vegetable or coconut
Salt to taste
2tablespoons fresh parsleyminced
Heat oil in a deep pan over medium. Add onion and garlic. Cook until translucent occasionally stirring.
Add ground beef and seasonings. Frequently stirring brown the meat lightly. Remove from heat.
Heat oven to 450°f/ 230°c. In a larger bowl mix potatoes, oil and salt. Mix well with your hands until all potatoes are covered.
Evenly layer roughly ⅓ of potato rounds into a 9x13 inch pan covering bottom of the pan. Top potatoes with roughly ½ of the meat filling and spread evenly. Repeat. Top it off with one more layer of potatoes. (In total you’ll have 3 potato layers and two meat layers in between.) Place in oven and bake 40 minutes.
In a large bowl, whisk topping ingredients until integrated.
Take the pan out of the oven and pour the topping evenly over moussaka.
Return moussaka to the oven for additional 20 minutes or until the top gets a golden color.
Rest for 15-20 minutes before serving.
Adjust the oil level to your liking. If your beef is on the greasier side you don't have to coat the potatoes. Notes for step 4: Moussaka is a forgiving dish, you don't have to follow the recipe too closely. Layers are only an approximation. Moussaka will turn out fine if you have 4 layers of potatoes and 3 of meat. However, 3 layers of potatoes and 2 of meat is the minimum.Notes for step 5: If at any time moussaka starts to blush too much, cover with foil. You may have to add a few more minutes to the baking.Nutrition information is a rough estimate.