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Cauliflower Mousaka

Sample Dishes from Turkish Cuisine

Cauliflower Mousaka  (Karnabahar Musakka)

Cauliflower1 large size1250 gr
Onion1 medium size75 gr
Ground Meat1 1/2 cup250 gr
Margarine3 tablespoon30 gr
Tomatoe paste2 tablespoon20 gr
Salt2 teaspoon12 gr
Black Pepper1/4 teaspoon0.5 gr
Water (hot)1 cup200 gr


Instructions: Brown ground meat and chopped onion in margarine for 8-10 minutes or until meal is crumbly; drain. Add tomato paste, warm water, sall and pepper; stir. Bring to boil. Reduce heat, cover and simmer for 2-3 minutes. Separate cauliflower into flowersets. Layer in a casserole or a covered shallow pan. Spread meat mixture over. Cover and simmer for 30 minutes or until cauliflower flowerets are tender (or bake in a moderate oven). Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy163 cal
Protein12,3 g
Fat9,4 g
Carbohydrates9,4 g
Calcium46 mg
Iron3,00 mg
Phosphorus171 mg
Zinc2 mg
Sodium837 mg
Vitamin A280 iu
Thiamine0,21 mg
Riboflavin0,25 mg
Niacin3,84 mg
Vitamin C59 mg
Cholesterol38 mg

Regional Characteristics:

This dish is cooked usually in the Mediterranean and Aegean regions in winter. It is a served for lunch or supper as a main dish with pilaf and hoşaf yogurt. Precooked green lentils can be used instead of ground meat.