Turkish moussaka (Musakka) | Recipe | A kitchen in Istanbul

Ingredients

• 6 Tbsp olive oil (I use a mild extra virgin, divided)
• 400 g aubergine (eggplant) ((c. 2 medium), partly peeled and cut into 3 cm cubes)
• 1 onion (roughly chopped)
• 2–3 Turkish green peppers (sivri/çarliston biber)
• 3 garlic cloves (finely chopped)
• 400 g minced beef (or lamb, or a mixture)
• 2 Tbsp tomato paste
• 1 Tbsp Turkish hot red pepper paste (acı biber salçası) (or 1 roasted and peeled red peppers, finely chopped)
• 1 tsp sugar
• 400 g tomato (fresh or tinnes, chopped)
• 2 tsp pul biber (Aleppo pepper) (or to taste)
• 1 small handful flat-leaf parsley (Italian parsley) (chopped)
• water
• salt and pepper