Turkish Musakka

The dish is likely to have evolved over time as a result of the incorporation of various ingredients and cooking techniques from various cultures. However, a few key elements have contributed to the evolution of musakka as we know it today.

The use of eggplant and potatoes as the main ingredients is a key component of musakka. Both of these vegetables have a long history in Turkish cuisine and have been grown for centuries in the region. Musakka most likely evolved as a way to use these plentiful ingredients in a flavorful and satisfying dish.

Another key element of musakka is the use of minced meat, which is a common ingredient in many Turkish dishes. The addition of minced meat, along with spices such as paprika, cumin, and red pepper flakes, gives musakka its rich and savory flavor. Today, it is a beloved and popular dish in Turkish cuisine, enjoyed by people all over the country.

How to make Turkish musakka?

There are many ways to make the Turkish version of moussaka, each unique to individual cooks in Turkey. The most popular and common versions include layers of sliced eggplant and ground beef cooked with onions, peppers, garlic, tomatoes and various herbs and spices and with plenty of oil and tomato paste with a little water.

I use less oil in this recipe along with a combination of chopped tomatoes and tomato paste for the sauce. Because such ingredients usually differ outside of Turkey, where chopped canned tomatoes work well. This will give a refreshing taste better suited to worldwide audiences outside of Turkey.