Moussaka with Minced Meat and Nuts

Cooking Time: 25-30 minutes Serves: 3-4 people 

You will need​: 

Special Equipment:

  • Large skillet
  • Frying pan


  • 1 tablespoon ghee
  • 300 grams of minced meat
  • 1 Large onion shredded
  • 1 Big chopped garlic clove
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons tomato sauce
  • ½ cup Tomato Juice
  • 1 1/2 cup of Water
  • 2 tablespoons chopped raisins
  • 1 ½ tablespoons pomegranate molasses
  • 1 / 4 Pine kernels
  • 2 tablespoons of Butter
  • Salt and pepper
  • 4 big eggplants cut into slices (fried)
  • 4 Green peppers (fried)

Recipe Instructions​

  1. Heat the ghee in a large skillet over medium heat.
  2. Add the minced meat to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
  3. Once the meat is browned, add the shredded onion and chopped garlic to the skillet. Cook until the onion is soft and translucent, about 5 minutes.
  4. Stir in the cinnamon and nutmeg, and cook for another minute to allow the spices to become fragrant.
  5. Add the tomato sauce, tomato juice, and water to the skillet. Stir well to combine.
  6. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 15 minutes, stirring occasionally.
  7. Stir in the chopped raisins, pomegranate molasses. Cook for another 5 minutes to allow the flavors to meld together.
  8. Heat pine kernels and add as Tasha to the minced meat
  9. In a separate pan, fry the sliced eggplants and green peppers in butter until they are golden brown and tender.
  10. Season the meat mixture with salt and pepper to taste.
  11. To assemble, arrange the fried eggplant and green peppers in a serving dish, then spoon the minced meat mixture over the top.
  12. Serve hot and enjoy your delicious Mesakaa with Minced Meat!

Recipe Video​

Enjoy the recipe reel by the Sara El Refaie!



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