The intriguing history of the delicious eggplant dish known as mousakka begins in the Ottoman palace kitchens and continues to this day. Common in both Turkey and Greece, the latter’s version uses béchamel sauce.
We traveled through the streets of Istanbul to Diver Restaurant in Fatih, where we tried a classic moussaka dish and talked to the chef about its secrets. We have shared the recipe so you can bring this unique dish to your own table.
Recipe for Musakka
Ingredients:
· 3 Eggplants
· 300 g of medium-fatty ground beef
· Salty water
· 1 Medium size onion
· A handful of parsley · ½ Water glass of water
· Sunflower seed oil · Olive oil · 3 Medium size tomatoes
· 1 table spoon of tomato paste
· Salt and black pepper
Instructions
1. Remove the stems from the eggplants and peel them in stripes. Cut the eggplants into 2 cm slices and sprinkle them with salt. Let them rest for 5-10 minutes and dry them off with paper towels. Fry the slices in sunflower oil until they gain color. Let the excess oil drip off.
2. Chop the onions and sauté them in a separate pan. Once they have softened, add the meat and seasoning. Peel and chop the tomatoes, chop them and add that to the mix once the meat has cooked. Continue cooking for a bit. Turn the heat off and add the chopped parsley.
3. Take half of the fried eggplants and lay them into a baking dish. Add half of the meat mixture as the second layer and cover it with the other half of the eggplants. At the very end, add the rest of the meat mixture on top.
4. Dilute the tomato paste with water and pour it over the top. Cover the baking dish with aluminum foil and bake for 15-20 minutes at 180 degrees Celsius.
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