Moussaka ([musa'ka]; ; ; ; ;
South Slavic: мусака/musaka; ; musaqqaa) is a traditional
eggplant (aubergine)-based dish in the
Balkans and the
Middle East, but most closely associated with
Greece and
Turkey. The word moussaka is from the Arabic musaqqaʿa "chilled"
[1], but came into English via the Greek. The
Greek version, which is the best-known outside the region, traditionally consists of layers of ground (minced) lamb or red meat, sliced eggplant and
tomato, topped with a white sauce and baked.
Turkish Musakka, unlike the Greek version, is not layered. Instead, it is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat. It is eaten with
Cacık and
Pilav. There are also variants with zucchini, carrots and potatoes. In the
Arab world, moussaka is a cooked
salad made up primarily of tomatoes and eggplant, similar to
Italian caponata, and is usually served cold as a
mezze dish. The
Macedonian,
Bulgarian,
Serbian,
Bosnian,
Montenegrin and
Romanian versions are made with
potatoes instead of eggplant. Despite its
Arabic name, moussaka is usually thought of as a Greek dish in the West.
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n. มูสสากา, อาหารกรีก
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