10/29/2024
Egyptian 🇪🇬 Moussaka: a beloved dish in Egypt, brings together layers of fried eggplant, spicy peppers, and a rich tomato-garlic sauce. Imagine tender eggplant slices soaking up the bold flavors of tangy tomatoes and aromatic garlic, with a hint of spice that adds just the right kick. In some homes, they add minced meat, but at its heart, Egyptian moussaka is a vegetable delight.
But what’s in the name? The word “moussaka” actually comes from an Egyptian dialect, where “sa’a” means “cold” or “cool.” Traditionally, it’s served at room temperature or chilled, making it perfect for a refreshing, flavorful meal on a warm day
Today, I’m bringing you a warm Egyptian moussaka with minced meat—a must-have dish at any gathering I host. It always wins hearts, charming guests of all ages. With layers of tender eggplant, savory meat, and rich, spiced tomato sauce, it fills the air with an aroma that draws everyone to the table in eager anticipation.
Egyptian Moussaka with Minced Meat
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 6
Ingredients
• 2 large eggplants, sliced lengthwise
• 3 large potatoes, sliced
• 500 grams ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 green peppers, chopped
• 2 cups tomato juice
• 2 tablespoons tomato paste
• Salt and black pepper, to taste
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking soda (to reduce tomato acidity)
• 1 tablespoon vinegar
• Oil for frying
• Chopped parsley, for garnish
• Pine nuts or nuts, for serving (optional)
Preparation
1. Prepare the Vegetables:
• Slice the eggplants lengthwise and sprinkle with a little salt. Pat dry with a paper towel to remove excess moisture.
• Lightly coat the eggplant slices with flour.
• Heat oil in a deep pan and fry the eggplant slices until golden brown. Place on paper towels to absorb excess oil.
• Fry the potato slices and green peppers in the same oil until golden brown and place on paper towels.
2. Prepare the Ground Beef:
• In a large pan, heat a little oil and sauté the chopped onion until soft.
• Add the minced garlic and sauté for another 2 minutes.
• Add the ground beef and cook until browned.
• Season with salt, black pepper, cumin, ground coriander, tomato paste, tomato juice, vinegar, and baking soda.
• Simmer on low heat for 5 minutes until the sauce thickens.
3. Assemble the Moussaka:
• In a baking dish, start with a layer of the ground beef mixture, followed by a layer of fried eggplant, then fried potatoes and green peppers.
• Repeat the layers until all ingredients are used.
• Pour the remaining ground beef mixture over the layers, spreading evenly.
• Preheat the oven to 180°C (350°F) and bake the dish for 20 minutes to allow the flavors to meld.
4. Serve:
• Remove from the oven and garnish with chopped parsley and nuts, if desired.
• Serve hot with bread or rice.
Enjoy!
