Turkish Musakka Recipe - A Dish For All Seasons
Recipe type: Main
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
This Turkish musakka recipe is light and healthy and fits the bill in both summer and winter.
  • 500g minced beef
  • 4 medium - large aubergines
  • 2 large tomatoes, finely chopped (or 1 400g tin)
  • 1 large onion peeled and finely chopped
  • 1 green capsicum pepper, deseeded and finely chopped
  • 3 cloves garlic, peeled and crushed or grated
  • Half bunch chopped parsley
  • 1 tbsp salça (tomato puree)
  • 1 tbsp olive oil
  • 1 tsp sweet paprika
  • 1 tsp kekik
  • Salt and pepper to season
  1. Preheat your oven to 220 degrees celsius.
  2. Remove the stalks from your aubergines and slice lengthways - around 1 cm thick.
  3. Lay your aubergine slices onto an oven tray and lightly drizzle with olive oil.
  4. Bake in the oven for approx 15 minutes until the aubergines are softening and have taken on colour. Remove from the oven and allow to cool.
  5. Meanwhile, heat a dash of olive oil over a medium heat in a frying pan.
  6. Add your onion and peppers and saute gently until the onions start to sweat.
  7. Now add your meat and garlic and stir in.
  8. Saute until your meat browns and starts to release its juices.
  9. Now you can add your kekik and paprika and mix.
  10. Add your chopped tomatoes, stir and cook for 5 minutes until your tomatoes start to soften.
  11. Pour in around 50ml warm water and add your salça and mix.
  12. Simmer for 5 minutes, do a taste test and season to taste with salt and pepper.
  13. Add more water if you want a thinner sauce and simmer for 15-20 mins until you have a rich tomato sauce.
  14. Now return to your aubergines. Remove from your baking tray and cut each length into about 4 pieces.
  15. Now take an oven proof dish and lay your aubergines over the base.
  16. Pour the meat mixture over the top along with a cup of hot water.
  17. Place in the centre of your oven at around 200 degrees celsius.
  18. Cook for 20 minutes until youır sauce is bubbling.
  19. Remove from the oven and leave to stand to cool a little before garnishing with fresh chopped parsley.
  20. Serve on its own or with a side of rice or mashed potato.
As with all our recipes, calories per serving is an approx guide.
For our Turkish musakka recipe, we use minced beef from our local butcher and this contains fat. If you buy lean minced beef, the calorie count will be much lower.
If you're in Turkey and using the long thin green peppers (sivri biber), we use three of these rather than one large capsicum.
We have said our Turkish musakka is 4 servings. If you are serving it with other side dishes, it will easily serve 6 to 8 people.
We divide our musakka between two oven dishes so that we can eat some the following day.
Nutrition Information
Serving size: 1 Calories: 440
Recipe by Turkey's For Life at http://www.turkeysforlife.com/2010/10/turkish-food-turkish-musakka-recipe.html