Serve this South African version of moussaka with a scoop of yellow rice on the side, topped with mango chutney. Use ground lamb or beef instead of turkey if you prefer.

Prep Time

15 minutes

Cook Time

45 minutes


6 Servings


2 slices bread, whole wheat
1 cup milk
2 egg (beaten)
1 tablespoon olive oil
1 onion, yellow (diced)
1 pound turkey, ground
1 tablespoon curry powder
1⁄4 cup almonds (sliced)
1⁄4 cup raisins
1⁄4 cup apricots, dried (diced)
2 tablespoons lemon juice
  salt (to taste)
  black pepper (to taste )


Heat the oven to 350 degrees F. Oil or butter an 8 x 8 inch baking dish.

Tear the bread into pieces. In a mixing bowl, toss the pieces of bread together with the milk and eggs and set aside. Heat the olive oil in a large skillet over medium-high heat and sauté the onion for 5 to 10 minutes until soft. Add the ground meat, curry powder, almonds, raisins and apricots and cook another few minutes. Stir in lemon juice and season with salt and pepper. Pour into the baking dish and top evenly with the bread and milk mixture. Bake for about 45 minutes until the mixture is set and the top has browned. Let sit for 15 minutes prior to serving.


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