Musakka
Directions
- 1Preheat your oven to 190°C fan / 210°C conventional.
- 2Prepare the potatoes, aubergines and courgettes by peeling and slicing them into rounds.
- 3Add the sliced vegetables to a large casserole dish or baking tray, and cover them in olive oil, sea salt, dried oregano and black pepper.
- 4Pop the vegetables in the oven to cook.
- 5Prepare the sauce by frying the mince in olive oil until browned.
- 6Add chopped onions and let them soften.
- 7Meanwhile, check on the vegetables in the oven and give them a gentle turnover.
- 8Pop the vegetables back in the oven.
- 9Dissolve the red pepper paste or tomato puree in some boiling water.
- 10Once the mince is browned and crispy, add some garlic, smoked paprika, dried mint, cumin, pul biber, salt and coarse black pepper.
- 11Add chopped tomatoes, pomegranate molasses, and balsamic vinegar to the mince mixture.
- 12Stir through some fresh parsley and take off the heat.
- 13Take the vegetables out of the oven, top with the meaty sauce, sliced tomatoes, peppers and onions.
- 14Pour over the liquid, sprinkle with a little sea salt and bake until it looks like this.
- 15Serve with some thick "süzme yoğurt" (strained natural yoghurt), salad, and fresh bread.
Ingredients
- 2 heaped tbsp tomato/red pepper paste
- 400 ml boiling water
- 3 tbsp olive oil
- 2 large potatoes
- 2 large aubergines
- 2 medium courgettes
- 2 tbsp olive oil
- 500 g beef/lamb mince
- 3 small onions
- 4 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1 tsp pul biber
- 1 tsp salt
- 0.75 tsp black pepper
- 2 tsp dried mint
- 1 can chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp pomegranate molasses
- 4 tbsp finely chopped parsley
- 2 tomatoes
- 1 onion
- 2 sivri/green bell pepper
Equipment
ovenlarge casserole dish or baking trayknifecutting boardfrying panspoonmeasuring cup
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