• WordPress
• Facebook
• Instagram
• TikTok
• Pinterest

Palestinian Musakka: A Timeless Dish of Flavor and Tradition

When I asked my friends in Palestine which dish I should try making next, they immediately said Musakka’—an eggplant and ground beef dish. I was intrigued and couldn’t wait to give it a shot!

Palestinian cuisine, with its rich history and bold flavors, tells the story of a land that has been a crossroads of cultures for millennia. One dish that captures the essence of this heritage is musakka (also spelled moussaka), a hearty and comforting meal that highlights the simplicity of ingredients and the depth of Palestinian culinary tradition.

What is Palestinian Musakka?

Palestinian musakka is a vibrant, eggplant-based dish that is similar in name to the more well-known Greek moussaka, but distinct in both flavor and preparation. While Greek moussaka is often associated with layers of eggplant, béchamel sauce, ground meat, and potatoes, the Palestinian version is lighter and simpler, often featuring a base of eggplant, tomatoes, and garlic, with optional additions of meat or chickpeas.

Musakka is traditionally served warm, though it can be enjoyed at room temperature, making it a versatile dish for any season. Whether served as part of a larger mezze spread or as the main course, musakka is a comforting, healthy option that is both vegan-friendly (when meat is omitted) and packed with flavor.

Ingredients

The beauty of Palestinian musakka lies in its simplicity. At its core, the dish uses just a handful of ingredients:

• Eggplants: The star of the dish, eggplants (or aubergines) are sliced, fried or baked, and layered with other ingredients. Their rich, smoky flavor forms the base of the musakka. You can’t have musakka without eggplants!
• Tomatoes: Fresh, juicy tomatoes add brightness and acidity, balancing the rich eggplant. Another options or additional option is tomato sauce. Tomato paste may also be used for a more concentrated flavor.
• Onions and Garlic: These aromatics provide depth and warmth to the dish. Alternatively you can use onion and garlic powder, or just skip it.
• Olive Oil: A staple in Palestinian cooking, good quality olive oil is essential to bring out the flavors of the vegetables.
• Optional Ingredients: Ground lamb or beef can be added for a heartier version, while chickpeas offer a vegetarian protein option. I love it with ground beef!

The Eggplant

Eggplant is a staple ingredient in musakka. Start by slicing the eggplants in 1/4 inch rounds. If they’re too thin, they’ll fall apart. If they’re too think, it may taste mushy.

To prevent the eggplant rounds from being bitter, lay them on a paper towel lined sheet tray. Salt the eggplants and leave for 10 minutes. Pat dry and remove paper towels.

Drizzle good quality olive oil onto the eggplants, then season with a sprinkle of allspice. Mix well to coat the eggplants evenly, then bake at 350°F for about 40 minutes or until golden brown.

The Tomatoes

Another essential ingredient to an authentic musakka’ is the tomatoes. It’s best to incorporate at least *some* fresh tomatoes. I like to peel my tomatoes so you don’t bite into any stringy bits. The easiest way to do this is to score an “x” shape into the top of the tomatoes and drop them in a pot of simmering water for 5 minutes. Take them out and the peels will slide right off. Chop the tomatoes out crush them by hand and set aside.

The Meat

Warm a little bit of olive oil or butter in a pot and add in ground beef or ground lamb. Mix consistently to break up the meat well and avoid large chunks of cooked meat. Once the meat is no longer pink, season with salt, black pepper, and allspice. A

After toasting the spices for a few minutes, add chopped onions and minced garlic. Once the onions turn translucent—about 10 minutes, as in the fresh crushed or chopped tomatoes. If you want a little more heat, here would be the step to add a chopped jalapeño. Cover and let this cook gently until tender-about an hour.

The Tomato Sauce

Musakka’ is traditionally topped off with a tomato sauce. To keep it simple, just mix together a can of tomato sauce with salt, black pepper, a chicken stock cube, and a spoon of sugar to balance the tartness.

Assembling the Dish

Congratulations, you’re ready to assemble the musakka’!

Start by covering the bottom of a baking dish with your cooked eggplants.

Then spread out the meat on top.

Finally pour over the tomato sauce mixture.

Cover the dish with aluminum foil and bake in a preheated oven at 350° for 20 minutes. This is mainly to warm it through and help the flavors marry together.

Garnish

To garnish, heat a small pan on medium heat and add a tablespoon of ghee or butter. Add pine nuts and toast until golden brown. Remove from heat quickly because it only takes a few seconds to burn! Drizzle over the musakka’ and enjoy with a sprinkle of chopped parsley.

What to Eat with Musakka’

Musakka’ is traditionally served with bread that is broken off and dipped in the musakka’. Another variation you can try is serving it over rice!

---

Ingredients

Serves: 4-5

Time: 1 hour and 15 minutes

• 2 medium eggplants, sliced into rounds
• 1 1/2 lb ground beef or lamb
• 2-3 large tomatoes, peeled*
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 1 jalapeño, minced
• ¼ cup olive oil (for frying and drizzling)
• Salt and pepper to taste
• 1 1/2 tbsp allspice
• 15 oz can tomato sauce
• 1 chicken stock cube
• 1 tablespoon sugar
• 1/3 cup pine nuts
• 2 tbsp ghee
• Optional: parsley to garnish

Directions

For the Meat

1. Add ground beef to a pot with a little butter and cook on medium heat, mixing to prevent clumps, until no longer pink. Season with salt, black pepper, and 1 tbsp allspice
2. Add onions and garlic and cook until the onions are translucent, about 10 minutes
3. Add crushed or chopped tomatoes and jalapeño. Cover and cook on medium low heat for about an hour or until tender

For the Eggpalnt

1. Place the eggplants on a tray lined with paper towels and salt. Leave for 10 minutes to draw out moisture and pat dry. Skip this step if you’re eggplants are not bitter-like Chinese eggplants
2. Lay the eggplant rounds on a baking tray and drizzle over olive oil. Season with salt and a sprinkle of allspice. Mix to coat evenly, then bake at 350°F for about 35-40 minutes or until golden

For the Tomato Sauce

1. Combine canned tomato sauce with chicken stock cube, salt, and sugar and set aside

To assemble

1. In an oven safe baking dish, lay down all the eggplant rounds
2. Then evenly spread over the cooked meat mixture
3. Then pour over the tomato sauce
4. Cover with aluminum foil and bake at 350° for 20-30 minutes

For the Garnish

1. Heat a tablespoon of butter (or ghee) in a small pan and toast pine nuts for 2-3 minutes or until golden brown
2. Pour over the nusakka’ once it’s out of the oven. Garnish with freshly chopped parsley and enjoy!

The Significance of Musakka in Palestinian Culture

In Palestine, food is not just about sustenance; it is a way of preserving culture, connecting generations, and expressing hospitality. Musakka, like many other traditional dishes, is often served during family gatherings, special occasions, or simply shared with neighbors. The dish’s simplicity and reliance on fresh, local ingredients reflect the agricultural roots of Palestinian cuisine, where what’s in season and available in the market often dictates what’s on the table.

Final Thoughts

Palestinian musakka is a humble yet flavorful dish that captures the essence of Middle Eastern home cooking. It’s a celebration of vegetables, olive oil, and aromatic spices—a perfect example of how simple ingredients can come together to create something truly special. Whether you’re looking for a plant-based dish, a comfort food meal, or a new way to enjoy eggplant, Palestinian musakka is worth a spot on your table.

Try it out and immerse yourself in the warmth and flavors of Palestine!