Turkish "Musakka" recipe
If you've travelled in the Balkans, Greece, Turkey and the eastern Mediterranean, you're probably familiar with a delicious, layered eggplant and meat casserole called 'moussaka.' Moussaka is a dish served throughout this region in countries that were once part of the Ottoman empire.
The basic ingredients of moussaka include eggplant, tomato and ground lamb or beef. Each country has its own variations of the recipe.
For example, Greek cooks sometimes add red wine or port to the meat mixture, add potatoes and other vegetables to the mix and top the casserole with bechamel sauce and cheese. In Turkish cuisine, 'musakka' is usually made with beef rather than lamb. One type is topped with bechamel and kashar cheese, while the classic version of 'musakka' is topped with sliced peppers and tomatoes in place of the white sauce.
This recipe for Turkish-style 'musakka' can be made with or without the white sauce and cheese on top. Simply eliminate the bechamel and cover the top of the meat layer with slices of tomato and pepper before you put it in the oven.
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