New Internationalist

Recipe of the Week: Moussaka (Turkey)

global veg coverYou can still follow our old Recipes of the Week, posted every Monday on the books blog - or follow our Facebook page and our Twitter feed to get automatic notifications. Don’t forget to check out the Global Vegetarian Kitchen page either.

moussakaI think the first time I tasted this was when I traveled to Istanbul in the early 1970s, as a short break from setting up the New Internationalist magazine. I’d never really encountered this type of Middle Eastern food before. It was in some small eatery, and the experience was made all the more fascinating by the cook’s insistence that we come into the kitchen to sample all the dishes first. What a good idea! The Turks spell the dish musakka: the word derives from the Arabic for ‘chilled’.

S E R V E S 4 - 6
Preparation: 20 minutes
Cooking: 60 minutes
2 onions, chopped
2 cups / 200 g mushrooms, sliced
2 tbsp tomato paste/purée
1 can tomatoes
4 cloves garlic, crushed
1 bay leaf
1 tsp oregano
½ tsp or 1 stick cinnamon
6 potatoes, parboiled and cut
into ¼-inch/1-cm slices and parboiled
2 eggplants/aubergines, cut into very thin slices

Sauce:
2 tbsp butter or margarine
3 tbsp flour
2 cups / 480 ml milk
1 cup / 100 g grated cheese
1 tbsp parsley, chopped
oil
salt and pepper

Heat oven to 350°F/180°C/Gas 4
1 Heat the oil in a large pan and sauté the onions. Add the mushrooms and tomato paste/purée and cook for 5 minutes.
2 Now put in the tomatoes, garlic, bay leaf, oregano, cinnamon, salt and pepper. Cover, and cook for 10 minutes over a gentle heat. Add a little water if the mix is very dry.
3 After this, place a layer of potato slices over the base of a rectangular baking dish. Then cover with a layer of eggplant/ aubergine, and top that with the mushroom and tomato mix. Repeat until all the ingredients are used up.
4 Next, make the white sauce by melting the margarine or butter in a heavy saucepan over medium heat. Slowly shake in the flour, stirring constantly to make a smooth mixture. Then gradually pour in the milk, again stirring. all the time so that the sauce is smooth. Cook for 3 minutes or until the sauce thickens.
5 Spoon the sauce on top of the moussaka. Then cover the dish and bake for approx. 30 minutes until cooked.
6 Remove the lid and sprinkle the cheese over. Brown for 5-10 minutes and then scatter the parsley on top before serving.

Comments on Recipe of the Week: Moussaka (Turkey)

Leave your comment







 

  • Maximum characters allowed: 5000
  • Simple HTML allowed: bold, italic, and links

Registration is quick and easy. Plus you won’t have to re-type the blurry words to comment!
Register | Login

  1. #1 Debbie 08 Dec 10

    You should make this!

    The recipe for this moussaka is really simple and you get the change to change up the ingredients to your own taste. I decided to make this with Portobello mushroom and I chose a Canadian cheddar cheese for the top. I can imagine that the difference in taste could be substantial depending on the choice you make. Also, I think you could probably use zucchini as well as eggplant.

    It is important to note that the quantities of this recipe leads to a very large dish. In fact, it was huge (the dish I baked it in was a large 9 x 12 size). However, this isn’t a problem. Last night the three of us ate more moussaka than I thought was humanly possible. Today my sister took some for lunch and I have about two servings left over. Really, you could easily serve 8 people with this dish. They would be 8 very happy people.

Subscribe to Comments for this articleArticle Comment Feed RSS 2.0

Guidelines: Please be respectful of others when posting your reply.

Get our free fortnightly eNews

Multimedia

Videos from visionOntv’s globalviews channel.

Related articles

Popular tags

All tags

The Books Blog

The Books Blog