Recipe

Recipe: Mama’s Moussaka Words Helena Radocaj

Here is a homemade dish you can sink your teeth into! Moussaka is certainly no good soggy (looking at you, eggplant) and, to be fair, it’s just not that massive of a vibe. With this meaty dish, you can pair it perfectly alongside fresh salad and sour cream, for dinner or even your lunch! Even better, you can keep this dish refrigerated for a couple days and reheat it at will. All you need to do is grab a couple of baking dishes, a grater, a food processor or even a knife (depending on your knife skills). This dish I can guarantee will feed five hungry slavs! And just remember, when in doubt, “od oka” which, in Serbia, just means estimate it all by eye!

You Will Need:

2kg potato – peeled and grated 700g veal and pork mince 2 big onions 2 carrots 6 eggs 250ml milk

Seasoning: 1.5 tbsp Vegeta 1tsp salt

Method:

1. Preheat oven to 180 degrees. 2. Peel and grate the potato, place half on the bottom of the baking dish. 3. In the pork and veal mix, add Vegeta and season with pepper. Add to taste. 4. Add onions and carrot to food processor or chop finely. Add to meat mix. 5. Lay the meat on top, then lay the rest of the potato. 6. Whisk the egg and milk together, pouring on top of the moussaka. With a fork, make some holes so the mix can bleed into the dish. 7. Put in oven for an hour or until golden and crisp on top. 8. Serve!

WHEN IN DOUBT, “OD OKA” WHICH, IN SERBIA, JUST MEANS ESTIMATE IT ALL BY EYE!