Cheese on cheese on cheese? Yes please! This traditional Turkey Moussaka recipe comes from Cyprus, and is overflowing with the perfect combination of crunchy and smooth, of sweet and savory. Simple to make and even easier to eat, this Moussaka keeps well in the fridge or the freezer, is great for kids, and is all around delicious. If you can’t find halloumi cheese at your supermarket you can substitute Pamesan instead.
By Andy Clay
Ingredients
- 2 pounds ground turkey
- 1/2 onion, chopped
- 2 large tomatoes, chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 3/4 cup white whole-wheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6 cups milk
- 1 cup halloumi cheese, grated
- 2 large eggplants, sliced
- 4 large sweet potatoes, sliced
- 4 large zucchini, sliced
- salt and pepper
Directions
Drizzle olive oil in a pot and add the turkey, browning for about 5 minutes.
While the turkey is browning, blend together the onions, tomatoes, and garlic to make a sauce. Add to the pot to cook for another 5 minutes. Add salt and pepper.
Add olive oil to a medium sauce pan over low heat. Add flour and cook for 2 minutes.
Slowly add the milk, constantly stirring with a whisk. Cook until the sauce is thick, and add a 1/2 cup of cheese, nutmeg, cinnamon, and a dash of salt and pepper.
Layer a 13 x 11 inch baking dish with eggplant, and sprinkle with some halloumi cheese, salt and pepper.
Layer sweet potatoes on top of the eggplant slices and sprinkle with some halloumi cheese, salt and pepper.
Put the turkey sauce on top of the sweet potatoes and then add the zucchini. Add cheese, salt and pepper. Add the milk sauce on top of the zucchini and top with any left over halloumi.
Bake in the oven at 350°F for about 1 hour.
Nutritional Information
- Calories
- 431
- Total Fat
- 21g
- Saturated Fat
- 8 g
- Cholesterol
- 77mg
- Sodium
- 318mg
- Carbohydrates
- 36g
- Dietary Fiber
- 7g
- Sugars
- 16g
- Protein
- 28g
YIELD:
12 servings
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