#63: Serbia – Potato Musaka

Sometimes the most comforting of comfort foods isn’t the most visually appealing…

Growing up I was lucky to have a grandmother who loved to cook (especially bake) and always had a cake sitting around or something else to provide comfort. My grandmother was born in the former Yugoslavia and much of her cooking and baking stemmed from that region of the world. One of the best things I ever learned to make by reading her old recipe books were Vanilice, which she dubbed as “Serbian cookies.” I could have made those as part of this challenge but at this point, I’d made them for Christmas and I like to keep that recipe close to my heart (though you can easily find one online).

Another one of her signatures was to make stuffed cabbage. This dish is also very popular for that region of the world and when researching Serbia, that came up almost as much as those special little vanilla cookies. I have to be honest though, I can’t stand stuffed cabbage. As a kid I had to be polite and tried to eat a bit of it but I much preferred my grandmother’s stuffed peppers.

So what to make? It’s been crazy cold here for the past few weeks so I wanted something that would be warm and comforting. I settled on Potato Musaka, a Serbian comfort food traditionally made with ground pork or beef. And lots and lots of potatoes. As a girl who loves her potatoes, I found my match.

The ratios on this recipe leaned heavy in favor of the potatoes and I had too much for just one casserole dish, so I made two and shared with a friend! The sauce is comprised of sour cream, milk, and egg so this is a pretty economical meal for the winter months and kid-friendly.

Here’s the recipe I used: http://globaltableadventure.com/recipe/recipe-potato-musaka/

Overall Level of Effort: 2

Skill Level: Beginner

Would Make It Again? No

Additional Notes: The only reason I put this at a level 2 as it can be a bit time consuming to peel and slice all the potatoes. As for wanting to make this again…it was a bit heavy compared to what I normally eat. I’d only make this again if we wanted something that is geared toward a crowd of meat and potato or picky eaters.

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