Turkish Lasagna

One of my favorite things about living in a big city is that you never run out of new restaurants to try. Tonight we decided to head out to the Richmond district in San Francisco and walk around on Clement street until we found something that looked authentic and good. This area is known for the best Chinese, Vietnamese and Burmese food.

Tonight, we stumbled upon a Turkish restaurant called Troya. We weren't too surprised to find that the menu was heavily influenced by Greek cuisine but it definitely has its own approach. They told us that Turkish food is really a fusion of Turkish, Armenia, Arabic, Greek and Persian cuisines. They also said it was Turkish tradition to marinate all meat for a minimum of 10 hours.

The best dish we had tonight was their Mousakka. The Greek version, traditionally consists of layers of ground (minced) lamb or red meat, sliced eggplant and tomatoes topped with a cheese sauce and baked. Turkish Mousakka, unlike the Greek version, is not layered. Instead, it is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat. This would be a great main course to serve after your try Missy's delicious looking Tzatziki recipe. Epicurious has a few recipes for this meal - check it out!

Turkish Lasagna