Turkish Moussaka (Musakka)

A True Classic of Turkish Home Cooking

Turkish moussaka carries the signature flavors of Turkish cuisine in the simplest way. 

The combination of eggplant and ground meat is one of the most loved in Turkish cooking, and musakka is one of the best examples of how well those two come together.

It’s a true classic — not a kebab-house dish, but the kind of food you see in esnaf lokantası, the small places in Turkey that serve daily home-style meals.

It is also on the menu in work and school cafeterias, and it’s just as common at family dinner tables. This is the kind of traditional dish many people in Turkey grow up with.

What Is Musakka?

Turkish moussaka is a traditional Turkish dish that has helped many people fall in love with eggplant (aubergine).

In its most authentic form, the eggplant slices are first fried (or sometimes roasted, as in our recipe), then topped with a rich ground beef and tomato sauce. Also, it is usually topped with tomato slices and baked in the oven until the eggplants are very soft, almost melting in your mouth, and the top is lightly browned.

One of the most characteristic features of musakka is the distinct flavor of olive oil, eggplant, ground meat, and tomato. The ingredients are simple, but each one is clearly noticeable.

Although it is originally made with eggplant, today you can also see musakka prepared with zucchini, potatoes, or even a mix of these vegetables.

It’s also important to say that Turkish moussaka is not the same as Greek moussaka. The Greek version is made with a béchamel sauce on top, while the Turkish version does not include any white sauce.

About the Ingredients

Eggplant (Aubergine):
Choose firm eggplants that feel heavy for their size. Try not to pick very large ones, as they can have more seeds and a slightly bitter taste. Medium or smaller eggplants work best for this dish.

Ground Meat:
Traditionally, musakka is made with beef. We use ground beef with about 15% fat. You can also use a mix of beef and lamb, or only lamb if you prefer. All work well.

Green Pepper:
In Turkey, this dish is usually made with Turkish green peppers such as çarliston. Since we can’t always find them here, we use regular green bell pepper, and it works perfectly fine in this recipe. If you’re using çarliston peppers, use 2–3 of them.

Tomato and Pepper Paste:
We use both tomato paste (domates salcasi) and red pepper paste (biber salçası). You can easily find pepper paste online quite easily. If you can't find it, slightly increase the paprika instead.  

Spices:
We use salt, black pepper, paprika, pul biber, and oregano. These are very common spices in Turkish cooking. Pul biber is Turkish-style red pepper flakes. If you can’t find it, Aleppo pepper works as a substitute — they are essentially the same type of spice, just known by different names. Keep in mind that the heat level of pul biber can vary, so taste and adjust according to your preference.

Tomatoes:
We use two types of tomatoes in this recipe. For the sauce, we use canned chopped tomatoes (in summer, fresh tomatoes are great too). For the top layer, we use fresh tomato slices.

You can find the full ingredient list with exact measurements in the recipe card below.

How to Make Turkish Moussaka

You can think of Turkish moussaka in three simple stages.

First, prepare the eggplants. If they are small, you can slice them into rounds. If they are larger, cut them in half lengthwise and slice into half-moons. Traditionally, the eggplants are fried in a pan. But today, many home cooks prefer roasting them in the oven instead. We do the same because it’s more practical and the result feels lighter. 

While the eggplants are roasting, cook the ground beef mixture. It’s simply ground meat cooked with onion, pepper, tomato paste, spices, and tomatoes. Halfway through roasting, give the eggplants a gentle stir and return them to the oven. By the time the meat sauce is ready, the eggplants should be nicely softened.

Then comes the final step. Take the eggplants out of the oven, spoon the meat mixture over them, and spread it evenly. Arrange fresh tomato slices on top and return the dish to the oven. Bake until the eggplants are completely tender.

That’s all you need to do.

You can find the full step-by-step instructions in the recipe card below.

Serving Suggestions

Traditionally, Turkish musakka is served with rice and cacık (a simple yogurt and cucumber dip) or plain Turkish yogurt on the side.

A plate of fluffy Turkish rice pilaf or orzo rice pilaf pairs perfectly with it.

You can also serve it with some homemade Ramadan pide bread on the side, which is perfect for scooping up the sauce.

For something fresh, a simple Turkish lettuce salad, shepherd salad, or Armenian cucumber pickles (acur turşusu) are all great choices.

Storing and Reheating

Turkish musakka stores very well.

The measurements in this recipe make about 6 servings. Since we are three people, this usually gives us dinner for two days. After serving half on the first day, we transfer the remaining half to an oven-safe dish, cover it tightly with cling film, and store it in the refrigerator.

It keeps well in the fridge for 3–4 days.

When reheating, you may need to add a little liquid since the dish absorbs some of its sauce as it sits. Pour about ½ cup of hot water evenly over the top before warming it. Reheat in the oven at 180°C (350°F) until heated through.

You can also reheat it on the stovetop. Place it in a non-stick pan, add the hot water, cover with a lid, and warm over medium-low heat until heated all the way through.

If needed, you can freeze musakka for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.

More Comforting Turkish Eggplant Recipes

• Hunkar Begendi
• Karniyarik
• Eggplant Kebab

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