Turkish Musakka With Béchamel Sauce Recipe (2024)

• 5 eggplants

• 2 cups vegetable oil, for frying

• 1 onion

• 1 tablespoonolive oil

• 1 green pepper, Hungarian, or sweet green pepper

• 1 1/4 pounds (600 grams) lean ground beef

• 4 large tomatoes, divided

• 1 tablespoon tomato paste

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon groundallspice

• 1 tablespoon tomato paste

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/2 teaspoon sugar

• 3 tablespoons unsalted butter, or margarine

• 1/2 teaspoon oregano

• 3 tablespoons all-purpose flour

• 3 cups milk

• 1 cup cheese, such as grated Turkish kaşar, or other mild, yellow cheese

• Sweet red pepper strips, orslices, and/or green pepper, for garnish

1. Begin by peeling your eggplants. Using a vegetable peeler, begin at one end and remove a strip of peel from end to end. Leave a strip of peel about the same width, then peel another strip from end to end.

2. Repeat this until your eggplant is peeled in a striped pattern. Peel all eggplantthis way.

3. Slice the eggplants about 1/4-inch thick. Put all the eggplant slices in a large bowl of salty water and let them soak for about 30 minutes. This removes the bitterness.

4. Slice the green pepper into thin rings. Grate 1 tomato. Peel and chop the onion finely and fry it in 1 tablespoon of olive oil until tender.

5. Add the green pepper slices and continue frying until soft. Add the ground beef and fry until browned. Add the grated tomato, tomato paste, and spices.

6. Cover the pan and let the meat simmer for about 10 minutes. Remove from the heat.

7. Grate the other 3 tomatoes and put them in a small saucepan.

8. Add the tomato paste, salt, pepper, oregano, and sugar and let the sauce simmer for about 10 minutes. Remove from the heat.

9. Remove the eggplant slices from the water and blot them dry with paper towels.

10. Fry them on both sides in vegetable oil until tender and golden brown on both sides. Drain them well on paper towels.

11. Line the bottom of a large baking tray with the fried eggplant slices to make a single layer. Make sure there are no gaps between the pieces.

12. Spread the tomato sauce over the eggplant. Next, cover the tomato sauce layer with the meat mixture.

13. In a large pan, melt the butter over high heat. Add the flour and turn it around a few times with a wooden spoon.

14. Add the milk and seasonings and use a wire whisk to make the mixture smooth as it thickens. Your béchamel sauce is ready when it’s the consistency of pudding.

15. Pour the hot béchamel sauce over the meat layer, covering it completely. Sprinkle the grated cheese evenly over the top of the casserole.

16. Bake the casserole in a 360 F / 180 C oven until the top turns golden brown.

17. Remove the casserole from the oven and let it rest for at least 10 minutes before cutting it into squares.

18. Serve your musakka with Turkish-style rice pilaf.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• Tomato
• moussaka
• entree
• middle eastern

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