Moussaka

 Moussaka

Moussaka: Arabian Foods

Moussaka is outstanding amongst other realized Greek dishes – a prepared meal comprising of ground sheep meat and layers of cut eggplant, covered with a thick layer of bechamel sauce that gets brilliant and hard as it heats. The sheep is now and then supplanted with meat, while the eggplants may be supplanted with zucchini or potatoes. 

Almost certainly, moussaka has Middle-Eastern beginnings, and it was presented when the Arabs carried the eggplant to Greece. Its Greek name mousakás is gotten from the Turkish musakka, which came from the Arabic word musaqqa'ah, which means chilled. 

Moussaka is certifiably not a regular dish–it is heated as a unique treat for visitors and family on happy days. A colorful form of lasagna, without the pasta, moussaka is outstandingly sound because of the wealth of vegetables utilized in the dish. It is regularly cut into squares and served warm, not hot, as the dish needs some resting time to solidify.