Moussaka, Musaka, or Mysaka

This is how my mother-in-law told me she made her Serbian musaka. It is different than the traditional version which uses less eggs, milk instead of chicken or vegetable broth, and yogurt. Hubby told me that in different regions of what was Yugoslavia, there are varying recipes. In Serbia, the following recipe was common.

Serbian Musaka

  • Servings: 4-6
  • Difficulty: Easy
  • Print


  • 8-10 Medium Russet Potatoes, peeled and sliced very thin
  • 2 Pounds Finely Ground Pork
  • 6 Eggs, beaten
  • 2 Cups Chicken or Vegetable Broth, room temperature


  1. Spray a 13×9 corning ware dish with cooking spray.
  2. Preheat oven to 375°.
  3. Place a third of the sliced potatoes in the bottom of the prepared pan.
  4. Sprinkle generously with salt.
  5. Top with one pound of ground pork, breaking it up into small pieces and covering potatoes as best you can.
  6. Sprinkle with salt.
  7. Place another third of the potatoes on top of the pork.
  8. Sprinkle generously with salt.
  9. Repeat layers one more time.
  10. Beat eggs in a large bowl,
  11. Whisk in cooled vegetable or chicken broth until well combined.
  12. Pour liquid over potatoes and pork, making sure the liquid seeps down to the bottom.
  13. Cover pan with foil and place in oven.
  14. Bake 45 minutes.
  15. Remove foil and turn heat up to 450°.
  16. Bake an additional 15 minutes, until top is brown.
  17. Serve immediately.

Cooking Note

This is such a mild, easy meal — And by easy I mean it goes down EASY. My mom, who wrinkled her nose when I told her we were having this one night for dinner, took three helpings. She had one of those predispositions about musaka being something it really wasn’t. Now when I have it, she’s anxious to come to dinner.


Recipe by:  Tilly Frueh – Simply Grateful Cooking 2019

We love this version of musaka, but I am definitely going to have to try making the traditional Serbian version using the milk and yogurt. Who knows, maybe it will be even better, and for this I am — Simply Grateful.


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