Zucchini Musakka with Chickpeas and Spiced Lamb

Zucchini Musakka with Chickpeas and Spiced Lamb

Musa Dagdeviren cleverly adapts a timeless recipe from the town of Kilis in southeastern Turkey: He soaks the zucchini in a saltwater bath, so it stays green and crisp even after it’s prepared

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How to Make It.

Action 1

In a large bowl, integrate the water and 3 tablespoons of kosher salt and stir up until dissolved. Add the zucchini and let soak for 25 minutes. Drain pipes.

Action 2

In a large, deep frying pan, heat the olive oil. Include the lamb and cook over moderate heat, stirring often, up until no pink remains, 3 minutes. Add the garlic and onion and cook, stirring sometimes, till the onion is softened, about 4 minutes. Include the tomatoes, watered down tomato paste and the red pepper paste and simmer for 1 minute. Include the zucchini and cook over moderately high heat, stirring, up until just tender, about 5 minutes. Stir in the chickpeas and cook for 1 minute. Season with salt and pepper. Transfer the zucchini to a bowl and let cool a little. Sprinkle with the parsley and mint and serve warm or at space temperature.


Notes.

Turkish sweet red pepper paste is available at Middle Eastern markets.

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