Moussaka with ground beef... a vegetable lover's paradise with ground beef — a family-friendly recipe that enriches the table

Ingredients:

Potatoes, sliced into rounds Eggplant, sliced into rounds Zucchini, sliced into rounds Large onion, sliced Green bell pepper, diced or sliced Ground beef 3 tablespoons tomato paste (or tomato concentrate) 1 cup cooked chickpeas Oil Salt A pinch of seven-spice mix A pinch of pepper Parsley for garnish

Preparation:

Begin by frying the potatoes, eggplant, and zucchini and set them aside.
In a skillet heat a little oil, add the ground beef and cook, stirring, until fully done and the juices disappear.
Add the onion, bell pepper, salt, a pinch of pepper and the seven-spice mix; stir well.
Add the tomato paste with a little water to the meat and stir until it thickens slightly.
Assemble the moussaka: in a large baking dish place a layer of potatoes, a layer of eggplant and a layer of zucchini, then spread the meat filling on top and add the chickpeas. Arrange another layer of vegetables and press down lightly on the surface.
Dissolve two tablespoons of tomato paste in a cup of water and pour it over the vegetables.
Cover the dish with aluminum foil and place it in a preheated oven for half an hour.
Remove the foil and brown the top slightly.
Garnish the moussaka with chopped parsley and serve hot or cold.

Note: You can increase the vegetables as desired, such as adding cauliflower or tomatoes

Ingredients:

Preparation:

Rasmiya Majdoub

For more recipes from Rasmiya, see Meat, Potato and Spinach Pies

Moussaka with Ground Beef

Prep checklist

Cooking notes