moussaka
American Heritage Dictionary:
Top
mous·sa·ka
(mū-sä'kə, mū'sä-kä') 
n.
A Greek dish consisting of layers of ground lamb or beef and sliced eggplant topped with a cheese sauce and baked.
n.
A Greek dish consisting of layers of ground lamb or beef and sliced eggplant topped with a cheese sauce and baked.
[Serbo-Croatian, from Turkish mussakka, from colloquial Egyptian Arabic musaqqa'a, chilled, moussaka, feminine passive participle of saqqa'a, to chill, variant of ṣaqqa'a, from ṣaq'a, cold, frost, from ṣaqi'a, to be white.]
Gale World Recipes:
Top
Moussaka
(Lamb-Eggplant Casserole)
Recipe origin: Greece
Ingredients
- 2 medium eggplants, thinly sliced
- 3 Tablespoons olive oil
- 2 medium onion, diced
- 2 green peppers, seeded and diced
- 4 cloves garlic, minced
- 1½ pounds ground lamb or beef
- 2 teaspoons paprika
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup plain yogurt
- 4 egg yolks
- 1 Tablespoon flour
Procedure
- In a large skillet, heat the olive oil and brown the onion, peppers, and garlic.
- Add the ground meat, paprika, pepper, salt, and cinnamon.
- When the meat is crumbled and cooked, put it in a bowl and set aside.
- Sauté the eggplant slices in the skillet, adding more oil if needed.
- Brown on both sides, remove, and set aside.
- In a large casserole dish, alternate layers of the eggplant and the meat mixture.
- Preheat oven to 350°F.
- Place cover or aluminum foil over the dish. Bake for 45 minutes.
- In a mixing bowl, beat together the yogurt, egg yolks, and flour. Remove the casserole from the oven and remove cover.
- Spread the yogurt mixture over the top of the moussaka.
- Return uncovered casserole to the oven and bake for 15 minutes. Serve hot.
Serves 6 to 8.
Oxford Food & Nutrition Dictionary:
Top
moussaka
Greek, eastern Mediterranean; minced lamb, potatoes, onions, and aubergine (and sometimes tomatoes), topped with béchamel sauce and baked.
Barron's Food Lover's Companion:
Top
moussaka; mousaka
[MOO-sah-kah] Originally from Greece, moussaka is a popular dish throughout most of the Near East. Its basic form consists of sliced eggplant and ground lamb or beef that are layered, then baked. The variations, however, are endless and the dish is often covered with a béchamel enriched with eggs and/or cheese. Other variations include the addition of onions, artichokes, tomatoes or potatoes.
Random House Word Menu:
Top
categories related to 'moussaka'
- Prepared Dishes - moussaka: Greek dish with layers of ground meat and sliced eggplant, baked with seasoned sauce and cheese
Wikipedia on Answers.com:
Top
Moussaka
 |
|
| Origin | |
|---|---|
| Place of origin | Middle East (cooked salad form), Greece (3-layer form), Turkey (saute form), Serbia, Bulgaria, Romania, Macedonia (3-layer form) |
| Details | |
| Course | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Aubergine or potatoes, meat |
| Variations | Multiple |
Moussaka is an aubergine (eggplant) based dish of the Balkans, Eastern Mediterranean, and the Middle East. The best known variation outside the region is the Greek one.[1]
|
Contents
|
Names and etymology
The name comes from the Arabic: مسقعة musaqqaʿa 'chilled'.[2][3] This name is used in Greek cuisine (μουσακάς), Turkish (musakka), and the South Slavic languages (musaka/мусака). Other languages call it simply "eggplant casserole" (e.g. Hungarian rakott padlizsán).
Preparation
Most versions are based primarily on sautéed eggplant (aubergine) and tomato, usually with minced meat. The Greek version includes layers of meat and aubergine topped with a white sauce/Béchamel 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 Serbian version and Bulgarian version use potatoes instead of aubergines, pork mince and the top layer is yogurt mixed with raw eggs and a couple of spoons of flour. In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and aubergine, similar to Italian caponata, and is usually served cold as a mezze dish.
The modern Greek version was probably invented by Tselementes in the 1920s.[4] It has three layers: a bottom layer of sautéed aubergine slices; a middle layer of cooked ground beef cooked with onion, garlic, chopped tomatoes, herbs, and spices (cinnamon, allspice and black pepper); and a top layer of béchamel sauce or egg custard. The composed dish is baked until the top layer is browned. Moussaka is usually served lukewarm.
In Serbia and Bulgaria there is also a three-layer version: the bottom layer consists of ground pork and beef, the middle layer slices of potatoes, the top layer a custard. Each layer is cooked on its own and layered in a pan and baked until the top layer is browned.
In the rest of the Balkans, the top layer is often a custard. This is the version which was introduced into the UK by Elizabeth David's Mediterranean Cookery and where it remains as the "classic" presentation. 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 (zucchini), 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. In some cases, moussaka is also decoratively layered on top of grape leaves (a common ingredient in Greek cuisine, also used for example in dolmades).
See also
References
- ^ http://www.cooks.com/rec/view/0,1626,149174-229204,00.html
- ^ "moussaka". The American Heritage Dictionary of the English Language. Bartleby.com. http://www.bartleby.com/61/roots/S347.html. Retrieved 2008-04-17.
- ^ "moussaka". Dictionary.com Unabridged (v 1.1). Lexico Publishing Group, LLC. http://dictionary.reference.com/browse/moussaka. Retrieved 2008-04-17.
- ^ Aglaia Kremezi, "'Classic' Greek Cuisine: Not So Classic", The Atlantic, Sunday, July 13, 2010 full text
 |
Wikimedia Commons has media related to: Musaka |
 |
Wikibooks Cookbook has a recipe/module on |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Translations:
Top
Moussaka
Dansk (Danish)
n. - moussaka (græsk ret)
Français (French)
n. - moussaka
Deutsch (German)
n. - Moussaka (griech. Gericht)
Ελληνική (Greek)
n. - μουσακάς
Português (Portuguese)
n. - mussaká (m)
Русский (Russian)
блюдо греческой кухни из молотого мяса и баклажан
Español (Spanish)
n. - plato griego preparado con carne, berenjenas, etc. con queso
Svenska (Swedish)
n. - moussaka
中文（简体）(Chinese (Simplified))
肉和茄子做成的希腊菜
中文（繁體）(Chinese (Traditional))
n. - 肉和茄子做成的希臘菜
한국어 (Korean)
n. - (요리의 일종) 무사카
العربيه (Arabic)
(الاسم) طبق عام مشهور في الشرق الأوسط
עברית (Hebrew)
n. - מוסאקה - מאכל יווני עם בשר טחון, חצילים ועוד
If you are unable to view some languages clearly, click here.
Post a question - any question - to the WikiAnswers community:
Copyrights:
American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
Read more
Gale World Recipes
Junior Worldmark Encyclopedia of Foods and Recipes of the World. Copyright © 2002 by The Gale Group, Inc. All rights reserved.
Read more
Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
Read more
Barron's Food Lover's Companion
Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.
Read more
Random House Word Menu
© 2010 Write Brothers Inc. Word Menu is a registered trademark of the Estate of Stephen Glazier.
Write Brothers Inc.
All rights reserved.
Read more
Wikipedia on Answers.com
This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article Moussaka.
Read more
Mentioned in
Nomadic Chef: Music & Recipes of Greece
(1999 Album by Various Artists)
Outside Your Room
(1993 Album by Slowdive)
I Epithesi Tou Gigantieou Mousaka
(2000 Film)
Avgolemono
(recipes)
» More