The foundation. They must be sliced into thin rounds (about 2–3mm) so they cook through and absorb the juices.
, which is a staple of Serbian, Bosnian, and Bulgarian home cooking. Unlike the Greek version that uses eggplant and thick béchamel, the "proper" Balkan musaka is defined by its simplicity, heartiness, and specific layering techniques. The Core Components Musaka na pravi naДЌin
This review of "musaka na pravi način" (the authentic/right way) focuses on the traditional Balkan-style potato moussaka The foundation
“Think of Musaka as a meat and potato lasagna. It's assembled the same way, by layering each component in the dish and baking.” The Balkan Hostess - · 5 years ago Unlike the Greek version that uses eggplant and
Usually ground beef or a pork-beef mix, sautéed with plenty of onions until the liquid evaporates.