Name: Zucchini Musakka with Tomatoes and Chickpeas
Yield: Serves 6
Cuisine: Turkey
Ingredients: 2 pounds medium zucchini, halved lengthwise and sliced crosswise ¾ inch thick; Kosher salt and freshly ground black pepper; 3 tablespoons Turkish sweet red pepper paste; 2 cups plain yogurt; 1 cup cooked chickpeas; 1 tablespoon mashed garlic; 2 teaspoons dried mint, finely crushed; ¼ cup extra virgin olive oil; 1 tablespoon fresh lemon juice; 3 tablespoons chopped fresh flat-leaf parsley; 2 cups crushed tomatoes or 1 can (14 ounces) fire-roasted crushed tomatoes; 8 ounces ground lamb; 2 medium onions, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

The word musakka (spelled moussaka in Greece, and mussak’a in Lebanon and Syria) describes different dishes in different countries. This southern Turkish version has been popularized by Musa Dağdeviren, a tall, talkative, playful Turkish chef who does more miraculous things with vegetables than anyone else I know. His restaurant, Ciya, on the Asian side of Istanbul, is a national treasur