The Full Wiki

Moussaka: Wikis


Note: Many of our articles have direct quotes from sources you can cite, within the Wikipedia article! This article doesn't yet, but we're working on it! See more info or our list of citable articles.


From Wikipedia, the free encyclopedia

Alternate name(s) Musakka/Moussakas
Place of origin Middle East (cooked salad form), Greece (3-layer form), Turkey (saute form), Bulgaria
Dish details
Course served Main Course
Serving temperature Hot
Main ingredient(s) Aubergine and meat
Variations Multiple

Moussaka from Arabic: مسقعة‎ musaqqaʿa; means "chilled"[1][2], (names borrowed by other languages: Greek: μουσακάς Mousakas, South Slavic: musaka/мусака, Turkish: musakka, Hungarian: rakott padlizsán) is an aubergine-based dish of the Balkans, Eastern Mediterranean, and the Middle East. Though it is part of all the cuisines of the former Ottoman region and has an Arabic name, in the West, it is best-known in its Greek form.[3]

All versions are based primarily on sautéed eggplant (aubergine) and tomato, usually with minced meat. The Greek version, which is the best-known outside the region, includes layers of meat and aubergine topped with a white sauce and baked. Turkish musakka, on the other hand, is not layered. Instead, it is prepared with sautéed aubergines, green peppers, tomatoes, onions, and minced meat. It is eaten with cacık and pilaf. There are also variants with zucchini, carrots and potatoes. The Bulgarian version uses potatoes instead of aubergines. In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and aubergine, similar to Italian parmigiana, and is usually served cold as a mezze dish.

In the usual Greek three-layer recipe, the bottom layer consists of aubergine slices sautéed in olive oil; the middle layer is ground lamb cooked with onion, garlic, chopped tomatoes, herbs, and spices (cinnamon, allspice and black pepper); and the top layer is a béchamel sauce or egg custard (probably introduced by Tselementes in the 1920s). Each layer is cooked on its own and then they are layered in a pan and baked until the top layer is browned. Moussaka is usually served lukewarm, as it keeps its shape better.

In the rest of the Balkans, the top layer is often a custard. Grated cheese or bread crumbs are often sprinkled on top.

There are variations on this basic recipe, sometimes with no sauce, sometimes with other vegetables. The most common variant in Greece may include courgette, part-fried potatoes or sautéed mushrooms in addition to the aubergine. There is even a fast-day version in the Greek cookbook by Tselementes which includes neither meat nor béchamel sauce, just vegetables (ground aubergine is used instead of ground meat), tomato sauce, and bread crumbs.

See also


  1. ^ "moussaka". The American Heritage Dictionary of the English Language. Retrieved 2008-04-17. 
  2. ^ "moussaka". Unabridged (v 1.1). Lexico Publishing Group, LLC. Retrieved 2008-04-17. 
  3. ^,1626,149174-229204,00.html

External links



Got something to say? Make a comment.
Your name
Your email address