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Turkish Moussaka Béchamel
with Roasted Tomato Soup

Cooking Time 30 minutes

Category

Others

Serving

2 Persons

Cuisine

Turkish
From the test group:

For hearty casseroles, there’s nothing like a Turkish moussaka béchamel, and it all starts with the most tender roasted eggplants bathed in meaty tomato Bolognese, all covered by the famously creamy béchamel sauce for a layered comfort dish with no equal. The best part? Iftar is ready in minutes!

EGP148.00

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Note: For Ramadan menu items 1 order = 2 servings

Ingredients

Directions

Step 1- Gear Up

 Preheat your oven to 180 degree Celsius.

Step 2- Prepare the vegetables

In an oven tray (with Aluminium foil or baking sheet base on the oven tray), add your vegetables and (1) tablespoon (TBSP) of corn oil, a pinch of salt and pepper. Bake for (10) minutes or until vegetables are tender.

Step 3- Bake the Moussaka

In another oven tray (provide by us), add half of the baked vegetables, then top it with the meat sauce, then add the rest of vegetables on the top. Add the béchamel sauce on top of the tray and bake for (10) minutes or the bachamel turns until golden brown colour.

Step 4- Prepare your soup

In a pot, boil the soup over a medium high heat.

Step 5- Serve the Iftar

On the Iftar table, serve the soup and Turkish Moussaka. Enjoy!!

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EGP148.00

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Note: For Ramadan menu items 1 order = 2 servings

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