Turkish Moussaka Recipe
Many years ago I knew an American woman who had married a man from Turkey, learned how to cook his customary dishes, and would herself travel to his native land multiple times a year to visit the rug and jewelry markets. One night, while enjoying a dinner party at their home, I was introduced to Moussaka and many other traditional Turkish dishes. It instantly became one of my favorite go-to meals and I have made it several times over the years.
Traditionally, moussaka is a Greek stew using ground lamb, often baked in casserole dishes, smothered in a sauce and topped with cheese. This particular variation is, I can only assume, more traditional to Turkey. Although I have always used ground lamb in the past, I decided this time to shake it up a bit and substitute the ground lamb for lamb stew meat. I figured if I am slow cooking it in a crockpot, it will most likely result in a stronger lamb flavor. I was not wrong.
Simple and straightforward, Turkish Moussaka perfectly combines the flavors of lamb, eggplant, and tomato into one dish, and I always serve it with a bit of rice and a dollop of plain yogurt.
ITEMS WE USED TO MAKE THIS RECIPE