Recently, I visited Istanbul in Turkey as part of a small delegation. While there, I got to know a wonderful dish called Lebanese vegetarian moussaka.
Before visiting Istanbul, I was unfamiliar with the local delicacy but soon found out that it was a beloved and highly sought-after dish in the area. The vegetarian dish was so appetizing that it attracted me right away. Being meat-free, I was curious to find out if it would still be tasty & full of flavor – and it didn’t disappoint!
I remember my first experience with the famous Lebanese vegetarian moussaka at a cozy family-run restaurant in the center of Istanbul. Finding a restaurant specializing in Turkish & Lebanese dishes was pretty exciting to me. My curiosity led me to order the moussaka, and I’m glad I did as it definitely satisfied my taste buds.
When I received the dish, it was very appealing. It consisted of diced eggplant, chickpeas, and a tomato-based sauce which gave it an extra depth of flavor. The combination of all these ingredients made for a heartwarming and luxurious culinary experience.
When I took my first bite, the complexity of the flavors was astonishing. The eggplant was cooked to perfection – tender and slightly sweet – and the chickpeas added a delightful texture. The tomato sauce was incredibly delicious, having a texture that was both rich & flavorful. Additionally, the subtle addition of spices provided an extra layer of flavor and warmth to the dish. The sauce completed the meal in a sublime manner which resulted in everything blending perfectly.
I was truly amazed by the combination of different tastes and textures in the moussaka that all joined together to make an exceptionally satisfying and enjoyable meal. I could tell they made the dish with a great deal of passion and attention to detail. They chose every ingredient for a reason, combining together to create an amazing flavor and experience.
During my journey in Istanbul, I found myself looking for chances to sample more Lebanese vegetarian moussaka dishes.
The Lebanese vegetarian moussaka was a great representation of the diverse culinary heritage of Istanbul. I thoroughly enjoyed its flavor and texture, making it an unforgettable experience. The city is a cultural & culinary hub – I was in awe of how different cultures and cuisines combined to create such a lively and dynamic food landscape.
It is difficult to pinpoint what exactly makes this vegetarian moussaka so delicious, but for me, it is the perfect balance of flavors and textures that makes it stand out in my memory.
Whenever I think of this dish, I’m reminded of my stay in the city and I hope to be able to experience it again in the future. If you’re ever in Istanbul, don’t miss the opportunity to experience a special and tasty dish that’s not easily found elsewhere. I’m sure you won’t regret trying it!
After much convincing, the chef eventually gave me their recipe. My status as a tourist probably played a factor in their decision to share it with me. I am sure you will enjoy making this tasty dish!
Ingredients:
- 1 kg eggplant
- 130 ml olive oil
- 1 onion, finely diced
- 5 cloves of garlic, finely diced
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 800 g tomatoes, skinned and diced (fresh or canned)
- 2 tsp sugar
- 1 Tbsp lemon juice
- For 500 grams of cooked chickpeas, you need either 200 grams of dry chickpeas or two 400-gram tins.
- Water as needed
- Finely chopped flat-leaf parsley for garnish
- Salt and pepper to taste
How to make Lebanese vegetarian moussaka?
- Before you start, turn on your oven to 230 C (445 F) and activate the fan. Place parchment paper at the bottom of two baking sheets for easier cleanup.
- Begin by peeling off strips of the skin from the eggplant to create a zebra-like pattern. Cut the eggplant into 1 1/2 cm (1/2 in) cubes. In a separate bowl, combine the cubed eggplant with 100 ml of olive oil and some salt. Afterwards, transfer the mixture onto two baking sheets. Roasting eggplant in the oven is a simple process. Place the baking sheets at both middle and high positions and keep a close eye on them. The eggplant should be nearly fully softened, but not completely, which should take about 15 minutes. If the eggplant on one baking sheet finished cooking before the other, make sure to switch their positions. Then, take the cooked eggplant out and set it aside.
- To cook onion in olive oil, start by heating the oil in a thick-bottomed pot over medium/low heat. Then add the onions and fry them for about 8-10 minutes until they become softened, but make sure not to let them color. Continuously stir the mix as it cooks. Next, stir in the garlic, allspice, cinnamon, and a pinch of salt & pepper into the pot. Heat a pot and add the ingredients, stirring continuously for 30 seconds. After that, add the tomatoes, sugar, and 100 ml of water to the mixture. To bring out the best of all the flavors, combine all ingredients, place it on a stove, and let it simmer for 10 to 15 minutes with a lid on.
- After adding all the ingredients to the pot, cover and cook for an additional 10-20 minutes until the eggplant has become soft. The lemon juice, roasted eggplant, and cooked chickpeas should all be incorporated into this dish. Sample the mix and customize the flavor by adding more salt, pepper, sugar or lemon juice depending on your preference.
- After finishing preparing the dish, serve it either warm or at room temperature. As a finishing touch, garnish it with a generous sprinkle of finely chopped flat-leaf parsley.
This vegetarian moussaka dish is a special recipe that I’m sure you’ll love. Unlike other recipes with meat, it doesn’t leave you feeling too heavy after eating. Try it and you won’t be disappointed!
I hope you enjoyed my little story and the recipe. You should give it a try.
