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Croatian Potato Moussaka Recipe - Musaka od Krumpira

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Croatian Potato Moussaka

Croatian Potato Moussaka

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for Croatian potato moussaka or musaka od krumpira demonstrates the influence of Greek and Turkish cuisine on the Balkans. Instead of eggplant, this moussaka is made with potatoes. And instead of the béchamel or white sauce common in Greek versions, this Croatian moussaka sports an egg-custard topping. Some toppings call for sour cream, but I've used cheese here. The potatoes are typically deep-fried or pan-fried, but I've blanched them in water to lessen the carlorie load.

Here's a larger photo of Croatian Potato Moussaka - Musaka od Krumpira.

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: 4-6 servings Croatian Moussaka

Ingredients:

  • Filling:
  • 2 pounds russet potatoes, peeled and sliced 1/8-inch thick horizontally (long way)
  • 1 pound ground meat (any combination of beef, pork, lamb or veal)
  • 1 large chopped onion
  • 2 cloves chopped garlic
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon pepper
  • 1 (20-ounce) can drained diced tomatoes OR 1 1/2 pounds blanced, peeled, chopped fresh tomatoes
  • 1/4 cup grated Parmigiano-Reggiano cheese or crumbled Bulgarian feta cheese
  • 1/2 cup fine dry bread crumbs
  • Topping:
  • 1 tablespoon cooled melted butter
  • 3 large eggs
  • 3/4 cup milk
  • 1/4 cup grated Parmigiano-Reggiano cheese or crumbled Bulgarian feta cheese
  • 1/4 cup fine dry bread crumbs

Preparation:

  1. Place potato slices in a saucepan of salted water. Let come to the boil and cook 5 minutes. Immediately drain and rinse with cold water to stop the cooking process. Drain well.

  2. Meanwhile, fry ground meat, onion and garlic in a large skillet until meat is no longer pink and onion is translucent. Add salt, pepper and tomatoes with their juices. Bring to a boil, reduce heat and simmer, uncovered, about 15-20 minutes or until most of the liquid has evaporated. Turn off heat and stir in 1/4 cup cheese and 1/2 cup bread crumbs.

  3. Heat oven to 375 degrees. Coat a medium casserole dish with cooking spray. Layer a third of the potatoes, overlapping as necessary, in the bottom of the prepared dish. Season with salt and pepper. Spread half the meat mixture on top, followed by another third of seasoned potatoes, then the rest of the meat mixture and ending with the final third of seasoned potatoes.

  4. In a small bowl, mix together butter, eggs, milk, 1/4 cup cheese, and 1/4 cup bread crumbs until just combined and pour over top of casserole. Place on a sheet pan to catch any drips and bake 35 to 50 minutes or until top is golden brown and potatoes are tender. If the top is browning too quickly, loosely cover with foil. Let cool 10 minutes before serving.
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