Musakka

123 mins
Serves 6
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Directions

  1. 1Preheat your oven to 190°C fan / 210°C conventional.
  2. 2Preheat your oven to 190°C fan / 210°C conventional.
  3. 3Preheat your oven to 190°C fan / 210°C conventional.
  4. 4Prepare the potatoes, aubergines and courgettes by peeling and slicing them into rounds.
  5. 5Prepare the potatoes, aubergines and courgettes by peeling and slicing them into rounds.
  6. 6Prepare the potatoes, aubergines and courgettes by peeling and slicing them into rounds.
  7. 7Add the sliced vegetables to a large casserole dish or baking tray, and cover them in olive oil, sea salt, dried oregano and black pepper.
  8. 8Add the sliced vegetables to a large casserole dish or baking tray, and cover them in olive oil, sea salt, dried oregano and black pepper.
  9. 9Add the sliced vegetables to a large casserole dish or baking tray, and cover them in olive oil, sea salt, dried oregano and black pepper.
  10. 10Pop the vegetables in the oven to cook.
  11. 11Pop the vegetables in the oven to cook.
  12. 12Pop the vegetables in the oven to cook.
  13. 13Prepare the sauce by frying the mince in olive oil until browned.
  14. 14Prepare the sauce by frying the mince in olive oil until browned.
  15. 15Prepare the sauce by frying the mince in olive oil until browned.
  16. 16Add chopped onions and let them soften.
  17. 17Add chopped onions and let them soften.
  18. 18Add chopped onions and let them soften.
  19. 19Meanwhile, check on the vegetables in the oven and give them a gentle turnover.
  20. 20Meanwhile, check on the vegetables in the oven and give them a gentle turnover.
  21. 21Meanwhile, check on the vegetables in the oven and give them a gentle turnover.
  22. 22Pop the vegetables back in the oven.
  23. 23Pop the vegetables back in the oven.
  24. 24Pop the vegetables back in the oven.
  25. 25Dissolve the red pepper paste or tomato puree in some boiling water.
  26. 26Dissolve the red pepper paste or tomato puree in some boiling water.
  27. 27Dissolve the red pepper paste or tomato puree in some boiling water.
  28. 28Once the mince is browned and crispy, add some garlic, smoked paprika, dried mint, cumin, pul biber, salt and coarse black pepper.
  29. 29Once the mince is browned and crispy, add some garlic, smoked paprika, dried mint, cumin, pul biber, salt and coarse black pepper.
  30. 30Once the mince is browned and crispy, add some garlic, smoked paprika, dried mint, cumin, pul biber, salt and coarse black pepper.
  31. 31Add chopped tomatoes, pomegranate molasses, and balsamic vinegar to the mince mixture.
  32. 32Add chopped tomatoes, pomegranate molasses, and balsamic vinegar to the mince mixture.
  33. 33Add chopped tomatoes, pomegranate molasses, and balsamic vinegar to the mince mixture.
  34. 34Stir through some fresh parsley and take off the heat.
  35. 35Stir through some fresh parsley and take off the heat.
  36. 36Stir through some fresh parsley and take off the heat.
  37. 37Take the vegetables out of the oven, top with the meaty sauce, sliced tomatoes, peppers and onions.
  38. 38Take the vegetables out of the oven, top with the meaty sauce, sliced tomatoes, peppers and onions.
  39. 39Take the vegetables out of the oven, top with the meaty sauce, sliced tomatoes, peppers and onions.
  40. 40Pour over the liquid, sprinkle with a little sea salt and bake until it looks like this.
  41. 41Pour over the liquid, sprinkle with a little sea salt and bake until it looks like this.
  42. 42Pour over the liquid, sprinkle with a little sea salt and bake until it looks like this.
  43. 43Serve with some thick "süzme yoğurt" (strained natural yoghurt), salad, and fresh bread.
  44. 44Serve with some thick "süzme yoğurt" (strained natural yoghurt), salad, and fresh bread.
  45. 45Serve with some thick "süzme yoğurt" (strained natural yoghurt), salad, and fresh bread.

Ingredients

  • 2 heaped tbsp tomato/red pepper paste
  • 2 heaped tbsp tomato/red pepper paste
  • 2 heaped tbsp tomato/red pepper paste
  • 400 ml boiling water
  • 400 ml boiling water
  • 400 ml boiling water
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 2 large potatoes
  • 2 large potatoes
  • 2 large potatoes
  • 2 large aubergines
  • 2 large aubergines
  • 2 large aubergines
  • 2 medium courgettes
  • 2 medium courgettes
  • 2 medium courgettes
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 500 g beef/lamb mince
  • 500 g beef/lamb mince
  • 500 g beef/lamb mince
  • 3 small onions
  • 3 small onions
  • 3 small onions
  • 4 cloves garlic cloves
  • 4 cloves garlic cloves
  • 4 cloves garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 1 tsp sweet smoked paprika
  • 1 tsp sweet smoked paprika
  • 1 tsp pul biber
  • 1 tsp pul biber
  • 1 tsp pul biber
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.75 tsp black pepper
  • 0.75 tsp black pepper
  • 0.75 tsp black pepper
  • 2 tsp dried mint
  • 2 tsp dried mint
  • 2 tsp dried mint
  • 1 can chopped tomatoes
  • 1 can chopped tomatoes
  • 1 can chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp pomegranate molasses
  • 1 tbsp pomegranate molasses
  • 1 tbsp pomegranate molasses
  • 4 tbsp finely chopped parsley
  • 4 tbsp finely chopped parsley
  • 4 tbsp finely chopped parsley
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 sivri/green bell pepper
  • 2 sivri/green bell pepper
  • 2 sivri/green bell pepper

Equipment

ovenlarge casserole dish or baking trayknifecutting boardfrying panspoonmeasuring cup
Musakka | Clip Recipe