Moussaka is a traditional Middle Eastern and Balkan dish. Although the version that is best known in Europe is the Greek version, consisting of layers of minced meat, aubergines, potatoes and tomatoes, it is a dish of Arab origin that was present in all the former territories of the Ottoman Empire. Here we are going to show you how to prepare the Turkish version, but also with option to prepare the Greek version.
Ingredients (for 4-6 persons)
- 4 aubergines
- 5 tablespoons olive oil
- Salt
Sauce for the moussaka:
- 400 g minced veal meat
- 1 onion (finely chopped)
- 4 cloves of garlic (finely chopped)
- 2 grated tomatoes
- 2 tablespoons tomato sauce
- 2 tablespoons pepper sauce
- 5 tablespoons olive oil
- Half a glass of water
- 1 teaspoon sugar
- Salt, black pepper and thyme
To sprinkle on top:
- 3 sliced tomatoes
- Sliced green pepper
Preparation
First wash the aubergines and peel them in lengthwise strips approximately 1 cm wide.
Then cut the aubergines into slices, about 1-2 cm wide.
Put 1 litre of water with 1 tablespoon of salt in a bowl. Leave the aubergines in this water for 2 hours until the aubergines lose their dark colour inside.
After 2 hours, drain and wash the aubergines well.
At this point you have two options for cooking the aubergines: first one, dry the aubergines with kitchen paper and fry them with olive oil; second one, mix the aubergines well with 5 tablespoons of olive oil and salt, and then put them in an oven dish and bake them at 190ºC for 20-30 minutes, until they are soft.
To prepare the moussaka sauce, fry the chopped onion in olive oil for 5 minutes, then add the garlic cloves and fry them for a further 3-4 minutes. Add the minced meat and fry for a further 5 minutes, then add the tomato sauce and fry for a further 5 minutes.
Finally add grated tomatoes, sugar, water and mix well. Leave to simmer for 10-15 minutes, then add salt and pepper and season with black pepper and thyme.
Place the aubergines in an ovenproof dish, pouring the sauce over them. Finally, place the sliced tomatoes and green peppers on top.
Bake in the oven for 15-20 minutes at 180 ºC. You can serve the moussaka on its own or with rice.
NOTE: The Turkish version of moussaka does not usually contain potatoes. If you want to add potatoes to prepare the Greek-style moussaka, place a sheet of potatoes in the bottom of the baking dish – under the aubergines – before baking. Before placing the potatoes, it is advisable to fry them a little.
Enjoy!
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Funda is a master of Turkish cuisine. Her cooking skills have led her to participate in all kinds of contests and competitions, and she has won numerous awards for her recipes. If you try one of her dishes… Say goodbye to your diet!
