Ingredients with Measurements:
- 1 pound ground beef
- 2 large potatoes, peeled and sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- 9x13 inch baking dish
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add the chopped onion, minced garlic, red and green bell peppers, diced tomatoes, tomato paste, paprika, salt, black pepper, and water to the skillet. Stir to combine and bring to a boil. Reduce heat to low and simmer for 10 minutes.
4. While the beef mixture is simmering, arrange the sliced potatoes in the bottom of a 9x13 inch baking dish.
5. Pour the beef mixture over the potatoes, spreading it evenly.
6. In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
7. Pour the egg mixture over the beef mixture, spreading it evenly.
8. Bake the musaka for 45-50 minutes, or until the top is golden brown and the potatoes are tender.
9. Let the musaka cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 425
Fat: 28g
Carbohydrates: 22g
Protein: 20g
Sodium: 625mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey.
- Red and green bell peppers can be substituted with any color bell pepper or with chopped carrots.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add sliced mushrooms to the beef mixture for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a layer of sliced eggplant or zucchini between the potatoes and beef mixture.
Tips and Tricks:
- To make the musaka ahead of time, prepare it up to step 7 and refrigerate until ready to bake.
- Leftover musaka can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage Instructions:
Leftover musaka can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating Instructions:
To reheat, preheat the oven to 350°F and bake for 20-25 minutes, or until heated through.
Presentation Ideas:
Serve the musaka in individual baking dishes for an elegant presentation.
Garnishes:
Garnish with chopped parsley or cilantro for a pop of color.
Pairings:
Serve the musaka with a side salad or crusty bread.
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the top of the musaka is browning too quickly, cover it with foil and continue baking.
- If the potatoes are not tender after 45-50 minutes of baking, cover the dish with foil and bake for an additional 10-15 minutes.
Food Safety Advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftover musaka in the refrigerator or freezer within 2 hours of cooking.
Food History:
Sjenički Musaka is a traditional Serbian dish that originated in the town of Sjenica. It is similar to Greek moussaka, but with a few key differences, such as the use of potatoes instead of eggplant.
Flavor Profiles:
Sjenički Musaka is a hearty and flavorful dish with a savory beef filling, creamy egg topping, and tender potatoes.
Serving Suggestions:
Serve the musaka hot, garnished with chopped parsley or cilantro, and accompanied by a side salad or crusty bread.
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Region: Bosnian