“Delightful Gluten-Free Turkish Dinner: Creamy Moussaka & Herbed Quinoa Pilaf”

Allergens

Dairy, Eggs

Ingredients

• 2 cups ground beef (gluten
• free)
• 1 large eggplant, thinly sliced
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 can tomato paste
• 1 cup ricotta cheese
• 1/2 cup almond flour
• 1/2 cup fresh parsley, chopped
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• Olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground beef over medium heat until browned. Drain excess fat and set aside.
3. In the same skillet, sauté onion and garlic until fragrant. Stir in tomato paste, cinnamon, salt, and pepper. Cook for 2 3 minutes, then add the cooked ground beef and simmer for another 5 minutes. Remove from heat and let cool.
4. In a separate bowl, mix ricotta cheese, almond flour, half of the parsley, salt, and pepper until well combined.
5. Brush eggplant slices with olive oil and grill or bake until tender. Set aside.
6. Assemble the Moussaka by layering eggplant slices in a greased baking dish, alternating with the meat mixture. Top with the ricotta cheese mixture and the remaining parsley.
7. Bake for 25 30 minutes or until golden brown.
8. While the Moussaka is baking, prepare the Herbed Quinoa Pilaf according to package instructions, adding remaining parsley and salt to taste.
9. Serve the Creamy Moussaka alongside the Herbed Quinoa Pilaf for a delightful gluten free Turkish dinner experience.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable dining experience that truly showcases the essence of Turkish cuisine.

Notes

Be sure to use ground beef labeled as gluten-free to ensure the dish remains gluten-free.