There is something special about musakka recipes; they always turn out great. Although musakka, the term Arabic in origin, does not resemble the Arabic dish which is a kind of cold eggplant appetizer; although musakka means a different dish in a lot of countries such as Bulgaria, Greece, Romania, and Turkey; and although the musakka dish has numerous versions even in one country, a musakka dish is always delicious. In Turkish cuisine musakka is usually prepared with fried eggplant, tomato, peppers, and ground meat.
This zucchini musakka recipe comes from Musa Dağdeviren, the owner and chef of Çiya Restaurant in İstanbul. I had also tried his mualle recipe before. As you can see it is not a traditional recipe; it uses garbanzo beans. To make it even less traditional, I replaced ground meat with TVP and it is delicious. If you want to try it with ground lamb, you can find the original recipe here.
4 medium zucchinis, halved lengthwise and sliced 1/4 inch thick
1/2 cup TVP
2 tbsp olive oil
1 onion, chopped
4-5 cloves of garlic, minced
3-4 tomatoes, diced or 1 can of petite diced tomato
1 cup of canned garbanzo beans
2 tbsp tomato paste
1 1/2 tbsp red pepper paste or chile sauce
1/2 bunch parsley, finely chopped
1/4 cup chopped fresh mint or 1 tbsp dried mint flakes
salt
ground pepper
-Prepare a bowl of salty water and soak sliced zucchini for half an hour.
-Soak 1/2 cup of TVP with almost 1/2 cup of boiling hot water.
-Heat 2 tbsp olive oil in a broad deep pan.
-Add garlic and onion, cook for approximately 5 minutes.
-Stir in TVP and cook for 3 minutes.
-Add tomato paste and pepper paste (or chile sauce). Let simmer for 2 to 3 minutes.
-Stir in diced tomato. Cook for 5 minutes.
-Add zucchini slices. Cook on medium heat, stirring, until tender.
-Stir in garbanzo beans. Cook for a couple of minutes.
-Season with salt and pepper. Transfer zucchini musakka into a bowl. Sprinkle with mint and parsley.
-Musakkas are always good with white rice and yogurt.
Although there are many variations on musakka recipe, one thing that cannot be changed or omitted is parsley. This recipe is my contribution to Kalyn's Weekend Herb Blogging which is hosted by Jugalbandi this week.
