Recipe of Delicious Musakka (kinda ratatouille with chopped meat)

Musakka (kinda ratatouille with chopped meat) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Musakka (kinda ratatouille with chopped meat) Traditional Nizip dish :) Always makes me recall childhood memories :) It is an important dish and it is served with bulgur pilav? (bulghur pilaf) HappyFood. Musakka (kinda ratatouille with chopped meat) Hello everybody, I hope you're having an incredible day today.

Here is the best “Musakka (kinda ratatouille with chopped meat)" recipe we have found so far. This will be really delicious.

Ingredients of Musakka (kinda ratatouille with chopped meat)

1. Take 1 kg of zucchini.
2. Prepare 1/2 kg of chopped meat (ask ur butcher to prepare it from low fat meat).
3. It’s 1 of chopped onion.
4. Take 1 of domates salças? and biber salças?(tomato paste and hot red pepper paste).
5. Take 1 of salt.
6. You need 3 tbsp of olive oil.
7. Make ready of sauce.
8. Make ready 1 cup of yoghurt.
9. Take 1 of garlic.
10. You need 1 of salt.

Add two more tablespoons of oil to the pan and add the onion and bell pepper.Season chicken on all sides with salt and pepper.Musakka Kinda Ratatouille With Chopped Meat.Probably the most obvious use for ratatouille, aside from a main dish, is to serve it as a healthy side dish.

Musakka (kinda ratatouille with chopped meat) step by step

1. 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..
2. 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.
3. While chopped meat cooking we can chop middle sized onion into small pieces.
4. When meat started to change color add onion n keep roasting them..
5. Now it is time to add salça. I have showed the amounts in the pic..
6. 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..
7. 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).
8. While it keeps cooking we can smash garlics with a pinch of salt.
9. .
10. Serve with garlic yoghurt on top as sauce n pour some black pepper. Afiyet olsun :).

This is gonna smell and look delicious.Though the pronunciation is the same, and both contain eggplant, this vegetarian dish is not the same as Greek moussaka.Made a fridge cleanout ratatouille with some old baby heirloom tomatoes, half of the last large red onion in the house, half of a one pound eggplant, peeled and cubed, and a wrinkly red bell pepper that's been in the fridge for almost a month.

A simple steak or seared fish, along with rice, makes this a hands-down winner for a quick, nutritious dinner - perfect for hectic weeknights!The first step is to dice the vegetables: eggplant, zucchini, bell peppers, onions and garlic.Have the rest of the ingredients on hand: olive oil, canned Italian plum tomatoes, tomato paste, fresh thyme, herbs de Provence, a bay leaf, capers, salt and pepper.Ratatouille with it's wide array of flavors will go with most anything.It is one of the three most famous dishes of provencal cuisine so that might be a theme you want to pick up on.