Musakka (Turkish Moussaka)

A rectangular baking dish filled with baked ground meat, sliced tomatoes, whole peppers, and potatoes—classic musakka—garnished with chopped herbs. A serving spoon rests in the musakka on a light-colored surface.

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Musakka – the Turkish version of this comforting dish combines tender eggplant, potatoes and spiced ground beef in a rich tomato sauce. Unlike the Greek version, this recipe skips the béchamel and keeps things lighter but every bit as satisfying. Serve with rice, yogurt, and a fresh salad for a hearty family meal.

Prep Time20

Cook Time1

Total Time1 20

Course: Main

Cuisine: Turkish

Keyword: Musakka

Servings:

Calories: 323kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the vegetables

2 eggplants (aubergines) , partially peeled and sliced into 1 inch (2 cm) rounds
2 large potatoes , sliced into 1 inch (2 cm) rounds
3 tbsp olive oil , or as needed
2 tsp dried oregano
1 tsp salt
½ freshly ground pepper

For the Meat Sauce:

1 tbsp olive oil , or as needed
1 lb (450g) ground beef , or lamb
1 large onion , finely chopped
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp paprika
1 tsp tatli pul biber (mild) or 1/4 tsp red pepper flakes
1 beef stock cube , crushed
2 cloves garlic , minced
14 oz (400g) canned chopped tomatoes
2 tsp brown sugar

For the Topping:

2 tbsp tomato paste
2 tsp chili paste (optional)
1 ½ cups (360ml) hot water
2 tomatoes , sliced
2 long green peppers , sliced or use several padron peppers

To serve

fresh parsley , chopped (to garnish)
yogurt

Instructions

PREPARE THE VEGETABLES

Preheat the oven to 400°F (200°C). Partially peel the eggplant so that it looks like it has stripes (see photo for reference). Slice into disks about 2 cm thick. Slice the potatoes in the same way. Place the vegetables in a baking dish and drizzle with olive oil. Sprinkle with dried oregano, salt and pepper and toss to combine.
2 eggplants (aubergines), 2 large potatoes, 3 tbsp olive oil, 2 tsp dried oregano, 1 tsp salt, ½ freshly ground pepper
Bake the vegetables for 40 minutes, giving them a good stir halfway through. The eggplant should be tender and the potatoes almost cooked through.

MAKE THE MEAT SAUCE

Prepare the meat sauce while the vegetables are cooking. Heat olive oil in a large pan, add the ground beef and break it up with your spoon. Cook for 5-7 minutes until well browned.
1 tbsp olive oil, 1 lb (450g) ground beef
Add the onion, spices and seasoning and continue to cook over medium-low heat for 7-10 minutes until the onion has softened.
1 large onion, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp paprika, 1 tsp tatli pul biber, 1 beef stock cube
Add the minced garlic and stir for 30 seconds or so until fragrant. Stir in the tomatoes and brown sugar and simmer for 15-20 minutes or until the sauce has thickened.
2 cloves garlic, 14 oz (400g) canned chopped tomatoes, 2 tsp brown sugar

ASSEMBLE THE MUSAKKA

Dissolve the chili and tomato paste in a cup of hot water and set aside.
2 tbsp tomato paste, 2 tsp chili paste, 1 ½ cups (360ml) hot water
Top the potatoes and eggplant with the meat sauce (we are not layering them – this is a simple rustic version!). Pour the hot water over the sides of the dish and arrange the sliced tomatoes and pepper over the top.
2 tomatoes, 2 long green peppers
Bake uncovered at 375°F (190°C) for 30-35 minutes, until bubbling and lightly caramelized. Cool for 10 minutes before serving garnished with fresh parsley and some yogurt on the side. Delicious!
fresh parsley, yogurt

Video

Notes

There's no need to pre-salt the eggplant, simply slice and bake. You can use graffiti (striped) eggplants or the more common purple globe eggplants.
Add the chili paste you like it spicy – leave out if you are sensitive to heat!
Use 3-4 medium eggplants if you are leaving out the potatoes.

Nutrition