Moussaka makes the perfect dinner.
One of the reasons that we love Mediterranean food is because of the variety of meals you can make. Everything from Babaghanoush to Tagine brings a sense of wonder to the palate. These savory flavors come from a combination of unique ingredients, which often makes Mediterranean dishes stand out. Today’s particular recipe is for Moussaka, a meal made across several countries in the Mediterranean, each with their spin on how to make it.
The main ingredient of Moussaka depends on which country the recipe is coming from. While most countries like the Levant, Egypt, Greece, and Turkey use eggplant, others like the Balkans substitute that ingredient with potato. The variation of this dish that stands out the most, however, is the Turkish version.
Moussaka is known for being a layered dish, much like lasagna. In Turkey, chefs prepare this meal a little differently. The Turkish prefer to sautéed their eggplant, green peppers, tomatoes, onions, and ground meat. It’s the same way we make the meal at Bodrum. Our unique take on this favorite dish uses eggplant and seasoned ground lamb, topped with delicious kasseri cheese and bechamel sauce, served with a side of Turkish rice.
Moussaka is believed to have originated from Turkey and eventually spread throughout the rest of the Middle East. With that in mind, let’s walk you through one Turkish recipe for Moussaka.
(Ingredients)
(Directions)
Your first step is to skin and cut the eggplant into large cubes. Next, fill a large bowl with salt water and place your eggplant cubes into the bowl for about 15-20 minutes. Afterward, drain the bowl, rinse the cubes with water, and pat them dry with a towel.
Prepare to cook your eggplant cubes in a skillet by heating vegetable oil. After cooking your eggplant for a few minutes, place the cubes on a paper towel and drain the excess oil from the skillet.
Finely dice your onion and pepper. Once finished, place vegetables into the skillet and sauté them in 3 tablespoons of olive oil. Add in your ground beef, and stir while it cooks. Season the meat and vegetables with black pepper, cumin, and salt. Next, peel and chop your tomato and add it to the pot, cooking everything for three more minutes.
In an oven-safe bowl, place your eggplant cubes. Next, cover the cubes with your ground meat and vegetables. Stir together your tomato paste with salt and water. Now, add that mixture to the bowl and bake in oven at 375 degrees Fahrenheit for 30 minutes. Serve on a plate, and you’re ready to eat!
Bodrum makes Moussaka a little different from everyone else. Want to find out just how our Moussaka taste? Come down to our restaurant. Moussaka is of our main courses on our dinner menu. We even have plenty of other unique dishes that you are sure to love.