Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, musakka (kinda ratatouille with chopped meat). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. Turkish Musakka - Classic Lokanta Food. We regularly order Turkish musakka from the steaming bain maries of traditional lokantas like Seçkin Turkish musakka is neither winter nor summer.
Musakka (kinda ratatouille with chopped meat) is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Musakka (kinda ratatouille with chopped meat) is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have musakka (kinda ratatouille with chopped meat) using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Musakka (kinda ratatouille with chopped meat):
- Make ready 1 kg zucchini
- Take 1/2 kg chopped meat (ask ur butcher to prepare it from low fat meat)
- Prepare 1 chopped onion
- Get 1 domates salças? and biber salças?(tomato paste and hot red pepper paste)
- Make ready 1 salt
- Get 3 tbsp olive oil
- Prepare sauce
- Get 1 cup yoghurt
- Get 1 garlic
- Get 1 salt
Explore Tweets tagged as #Musakka - Download Videos and Photos Musakka es uno de los platos más populares entre nuestro comensales Está hecho a base de berenjenas fritas acompañadas de cebolla, pimiento rojo y salsa de tomate. Patlıcan Musakka Tarifi, Kolay Patlıcan Musakka Yapımı, Patlıcan Musakka Tarifi Resimli Anlatımı Ve Birbirinden Lezzetli Diğer Et Yemekleri, Lezzet'te! Patlıcan Musakka Nasıl Yapılır? Öncelikle patlıcanları bol suda yıkayın.
Instructions to make Musakka (kinda ratatouille with chopped meat):
- Slice ur zucchinis round. Thickness is about half cm.s Then pour some red pepper and salt and mix. Leave them rest for a while.
- While they are resting we can put chopped meat (k?yma) on pot n put 3 tablespoon olive oil and salt. At the beginning put the cover of pot on so evaporation will help cooking of meat. But chck n after it starts to change color take of cover and make them like roast but not so much cause we will add onions
- While chopped meat cooking we can chop middle sized onion into small pieces
- When meat started to change color add onion n keep roasting them.
- Now it is time to add salça. I have showed the amounts in the pic.
- Right after adding salça n mixing it put zucchinis and let them rest on the pot (low heat so) and put on cover to let zucchines absorb taste of meat, onion and salça. After a few minutes we will take of cover n add water.
- Pour 3 glasses of water and cover again until it boils. After it started boiling lower the heat again n continue cooking about 20 min.s while pot is covered (which will help quick cook)
- While it keeps cooking we can smash garlics with a pinch of salt
- Serve with garlic yoghurt on top as sauce n pour some black pepper. Afiyet olsun :)
Patlıcanları yıkadıktan sonra, uzunlamasına alacalı olarak soyun. Mutfak Tüyoları - Geleneksel lezzetlerimizden biri patlıcan musakka, yaz sebzelerinin tezgahlardaki yerini almasıyla, sofralarımıza gelmeye başladı. Kıyma ile buluşan patlıcanlar, enfes lezzeti ile misafir sofralarında da baş tacı oluyor. Zahmetli gibi görünse de patlıcan musakka yapmanın bazı püf. Ana yemek olarak da ikram edeceğiniz patates musakka oldukça lezzetli ve doyurucudur.
So that is going to wrap it up with this exceptional food musakka (kinda ratatouille with chopped meat) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
