Serbian-Style Potato Musaka

Finely chop the onion and garlic, peel the potatoes and slice them into rounds 3–4 mm thick.

Heat 30 ml of oil in a skillet, sauté the onion for 3–4 minutes until soft, add the garlic and ground meat, and cook for 8–10 minutes, stirring, until the meat browns and the liquid evaporates. Season with salt, black pepper, and ground sweet paprika.

Pour water into the meat mixture, stir, and simmer for 5 minutes over low heat, then remove from the heat.

Grease a baking dish with the remaining oil, arrange half of the potatoes in the bottom, spread half of the meat filling over them, cover with another layer of potatoes and the rest of the meat, finishing with a final layer of potatoes.

Cover the dish with foil and bake for 40 minutes in an oven preheated to 200°C.

Beat the eggs with the milk and a pinch of salt, remove the foil, pour the mixture evenly over the musaka, and return it to the oven for another 15–20 minutes, until the top is golden and the potatoes are tender.

Let the finished musaka rest for 15–20 minutes to let the layers set, then cut into portions and serve hot.