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.
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- 1-2 lbs Lamb Stew Meat Bone-In
- 2 Eggplants
- 2 Tomatoes Diced
- Oil For Searing
- Red Wine For De-Glazing
- 1 Garlic Clove Minced
- 1 Onion Diced
- 1 tsp Cumin
- 1 8oz Can of Tomato Sauce
- 1 6oz Can of Tomato Paste
- Chicken Stock
- Yogurt Plain or Greek
Ingredients
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- Bring lamb to room temperature, season with salt and pepper
- Pour oil into large skillet, bring to high temperate
- Add lamb to skillet and sear all sides, stirring often
- Place lamb in crockpot, reduce temperature on skillet
- De-glaze pan with red wine
- Add garlic and onion, cook until translucent
- Add garlic and onion to crockpot
- Peel and cube eggplant
- Layer eggplant on top of other ingredients in crockpot
- Cover with chicken stock
- Cook on high for 2 hours
- Add tomatoes, tomato sauce, tomato paste, and potatoes
- Cook on low for 6 hours, or until potatoes are tender
- Serve with a dollop of plain yogurt
ITEMS WE USED TO MAKE THIS RECIPE
