Bosnian-style moussaka

Ingredients for 4 servings:

• 500 g potatoes
• 500 g minced beef
• 1 onion(s)
• 1 tbsp salt
• 1 tbsp soup seasoning (Vegeta)
• 1 tbsp paprika powder
• 3 eggs
• 1 tbsp flour
• 200 ml water
• 1 cup rice, to taste, can also be omitted
• some oil

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel the potatoes and cut into thin slices. Place them in a bowl of water to prevent them from discoloring. Finely chop the onions. Heat a little oil in a pan and fry the finely chopped onions with the minced meat. Season with Vegeta, salt, and paprika, and briefly boil with 100 ml of water. Grease a square or round baking tray with high sides. Preheat the oven to 150 degrees Celsius. Place half of the potatoes on the baking tray, then top with the rice (to taste). Spread the minced meat on top and cover with the remaining potatoes. Place in the oven for about 30 minutes. In a bowl, whisk 3 eggs with 1 tbsp of flour and 100 ml of water. Remove the baking tray from the oven and pour over the moussaka. Return the baking tray to the oven for another 5-10 minutes, until the egg is well combined with the moussaka. (The egg mixture acts as a binding agent and gives the moussaka the right flavor.) Tip: Moussaka is delicious warm, but also eaten the next day. I’ve found that when I cook Bosnian food, the flavor is even more intense the next day, especially when using fresh vegetables like sarma.