Summer Squash Mousaka
Sample Dishes from Turkish Cuisine
Summer Squash Mousaka (Kabak Musakka)
| Ingredients | Measure | Amount |
| Onion | 2 small size | 100 gr |
| Ground Meat | 1 1/2 cup | 250 gr |
| Margarine | 1 tablespoon | 10 gr |
| Summer squash | 6 medium size | 1 kg |
| Parsley | 3-4 sprigs | 10 gr |
| Dill | 3-4 sprigs | 10 gr |
| Tomatoe | 2 medium size | 250 gr |
| Salt | 2 teaspoon | 12 gr |
| Black Pepper | 1/4 teaspoon | 0.5 gr |
| Water (hot) | 1 cup | 200 gr |
Preparation
Remove stem and
blossom ends of squash. Cut in 1 1/2 cm (3/4 inch) slices. Layer in a shallow
pan. Set aside. (Brown ground meat and fınely chopped onions in margarine for
8-10 minutes or until meat is crumbly; drain. Stir in diced tomatoes. Season
with salt and pepper; stir. Simmer for 5 minutes. Pour over squash slices and
spread. Add hot water gradually from corner of pan. Bake in a moderate oven
for 1 hour, or until vegetable is tender. Remove from oven. Garnish with parsley
leaves and dill. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 135 cal |
| Protein | 10,3 g |
| Fat | 6,6 g |
| Carbohydrates | 9,7 g |
| Calcium | 59 mg |
| Iron | 2,18 mg |
| Phosphorus | 142 mg |
| Zinc | 2 mg |
| Sodium | 592 mg |
| Vitamin A | 1163 iu |
| Thiamine | 0,15 mg |
| Riboflavin | 0,17 mg |
| Niacin | 4,50 mg |
| Vitamin C | 23 mg |
| Cholesterol | 38 mg |
Regional Characteristics:
This is a typical
west, south and southwest style dish. It can be a perfect combination when served
with pilaf and cacık. Chayote or zucchini is the right variety for this dish.
Squash slices may be browned in oil like eggplant musakka. Some recipes require
squash slices simmered in salted water for a fev minutes before layered.