Moussaka
Moussaka
Moussaka (pronunciation: /muːˈsɑːkə/) is a layered dish popular in the Mediterranean and the Middle East, particularly in Greece, Turkey, and the Balkans. Its name comes from the Arabic word "musaqqa‘a" (مسقعة), meaning "chilled".
Etymology
The term "moussaka" comes from the Arabic "musaqqa‘a" (مسقعة), which means "chilled". This is likely due to the dish traditionally being served cold in the Arab world. The dish was brought to Greece during the Ottoman Empire, where it was adapted and became a staple of Greek cuisine.
Ingredients
Moussaka is typically made with layers of eggplant, potato, and a spiced meat sauce, topped with a creamy béchamel sauce. However, variations exist across different regions. For example, in Greece, the dish is usually made with eggplant, while in Turkey, it is more commonly made with potatoes.
Preparation
The preparation of moussaka involves several steps. First, the eggplant and potatoes are sliced and fried. Then, a meat sauce is prepared, typically using lamb or beef, along with onion, garlic, and tomato. The ingredients are layered in a dish, with the meat sauce sandwiched between layers of eggplant and/or potato. The dish is then topped with béchamel sauce and baked until golden.
Related Terms
External links
- Medical encyclopedia article on Moussaka
- Wikipedia's article - Moussaka
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