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Turkish Cauliflower Musakka
Turkish musakka is a simpler, lighter dish than Greek moussaka, its better-known cousin. There’s no béchamel, no layering, no baking—the only cooking vessel needed for this version is a 12-inch skillet with a secure-fitting lid. Musakka is commonly made with eggplant, but our vegetable of choice here is cauliflower, which takes on a tender, silky texture when fully cooked. A pound of ground meat makes this dish rich and substantial. Either beef or lamb works, so use whichever you prefer. Serve the musakka with rice pilaf or warm flatbread.
4 to 6
Servings
Don’t discard the center stem of the cauliflower. Cut it into ½-inch pieces as you would the florets.
50 minutes
Ingredients
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2
tablespoons extra-virgin olive oil
-
1
medium yellow onion, halved and thinly sliced
Directions
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01In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion, peppers and ½ teaspoon salt. Cook, stirring occasionally, until the onion softens and begins to brown, 6 to 8 minutes. Add the tomato paste, garlic, cumin, Aleppo pepper, 1 teaspoon salt and ½ teaspoon black pepper. Cook, stirring, until the tomato paste begins to brown and stick to the pan, about 1 minute.
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