TURKISH KARNIBAHAR MUSAKKA (CAULIFLOWER MOUSSAKA ENJOY DAN:

TURKISH KARNIBAHAR MUSAKKA (CAULIFLOWER MOUSSAKA) by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 large cauliflower, cut into florets

2 tablespoons butter

2 tablespoon olive oil

1 onion, diced

4 garlic cloves, minced

1 pound ground lean lamb or beef

1 tablespoon tomato paste

2 green bell peppers, seeded and thinly sliced

2 tomatoes, finely chopped

1/2-teaspoon EACH Turkish red pepper, ottoman spice and saffron

2 tablespoon fresh dill

1-1/2-cup beef broth sea salt and freshly ground black pepper to taste

2 tablespoon lemon juice

DIRECTIONS:

1.   Bring a large pot of lightly salted water to a boil.

2.   Blanch the cauliflower florets for 4 minutes, then plunge into ice water.

3.   Drain them and set aside.

4.   In a skillet melt the butter, olive oil over medium-heat when sizzling.

5.   Add the onion and sauté 4 minutes.

6.   Add the garlic and sauté 1 minute.

7.   Add lamb or beef and cool another 3 minutes, stirring frequently.

8.   Stir in tomato paste; add the cauliflower florets, green peppers, tomatoes, Turkish red pepper, ottoman spice, saffron, dill and stock.

9.   Season with salt and pepper to taste.

10.                Bring the mixture to a boil, and then lower the heat cover.

11.                 Simmer for 45 minutes.

12.                Remove form and stir in the lemon juice.

ENJOY DAN:                                                                  BON-APPETITE!