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Summer Squash Mousaka

Sample Dishes from Turkish Cuisine

Summer Squash Mousaka  (Kabak Musakka)

Onion2 small size100 gr
Ground Meat1 1/2 cup250 gr
Margarine1 tablespoon10 gr
Summer squash6 medium size1 kg
Parsley 3-4 sprigs10 gr
Dill3-4 sprigs10 gr
Tomatoe2 medium size250 gr
Salt2 teaspoon12 gr
Black Pepper1/4 teaspoon0.5 gr
Water (hot)1 cup200 gr


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)

Energy135 cal
Protein10,3 g
Fat6,6 g
Carbohydrates9,7 g
Calcium59 mg
Iron2,18 mg
Phosphorus142 mg
Zinc2 mg
Sodium592 mg
Vitamin A1163 iu
Thiamine0,15 mg
Riboflavin0,17 mg
Niacin4,50 mg
Vitamin C23 mg
Cholesterol38 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.