Balkan Musaka with Potatoes and Golden Yoghurt Crust

⏱ 95 min · Serves 6

A homely Balkan classic: layers of thinly sliced potato and rich minced beef spiced with paprika, baked under a puffed, tangy yoghurt-and-egg custard that turns golden and just-set. Deeply comforting and made almost entirely from store-cupboard basics.

Per serving: 585 kcal · 33.0g protein · 45.0g carbs · 30.0g fat

Ingredients

• 1.2 kg floury potatoes, peeled and sliced 4mm thick
• 3 tbsp sunflower oil
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 600 g minced beef (or beef and pork mix)
• 2 tbsp tomato purée
• 2 tsp sweet paprika
• 1 tsp dried savory or oregano
• 1/2 tsp ground black pepper
• 1 1/2 tsp salt, plus more for the potatoes
• 200 ml hot water or beef stock
• 3 large eggs
• 400 g full-fat Greek-style yoghurt
• 2 tbsp plain flour
• 1 tbsp melted butter
• Handful flat-leaf parsley, chopped

Method

1. Heat the oven to 200C/180C fan. Grease a deep 30x20cm baking dish.
2. Heat 2 tbsp oil in a large pan and fry the onions over medium heat for 8 minutes until soft. Add the garlic for 1 minute.
3. Turn the heat up, add the mince and brown well, breaking it up, for 8-10 minutes until any liquid has evaporated and it starts to catch.
4. Stir in the tomato purée, paprika, savory, pepper and 1 tsp salt. Cook 1 minute, then pour in the hot water and simmer 5 minutes until saucy but not wet. Taste and adjust seasoning.
5. Toss the potato slices with the remaining oil and 1/2 tsp salt. Layer half of them over the base of the dish, overlapping slightly.
6. Spread all the meat mixture over the potatoes, then cover with the remaining potato slices, arranged neatly.
7. Pour over 150ml hot water, cover tightly with foil and bake for 40 minutes, until the potatoes are tender when pierced.
8. Meanwhile whisk the eggs, yoghurt, flour and melted butter with a pinch of salt until smooth.
9. Remove the foil, pour the yoghurt mixture evenly over the top and return to the oven, uncovered, for 25-30 minutes until puffed, set and golden brown.
10. Rest for 15 minutes so it slices cleanly, scatter with parsley and serve with a sharp tomato and onion salad.