Moussaka

The moussaka or moussaka (Greek moussaka μουσακάς, Bulgarian Musa'ka / Мусака, Romanian musaca, Serbo-Croatian moussaka / Мусака, Turkish Musakka ) is a typical casserole dish of Greek, Macedonian Romanian, Serbian, Bulgarian and Turkish cuisine. Originally, it comes as Mousakka from the Arab region. The dish is known by kindred Names with similar ingredients as well throughout the Balkans and the Arab world.

Moussaka is next souvlaki and gyros one of the most famous dishes of the Greek cuisine.

The casserole dish consists of several layers and is prepared according to the region of several ingredients. For example, the Greek moussaka contains layers of fried eggplant slices, however, the Bulgarian potatoes or zucchini. For this purpose, a distinction is made in Bulgaria according to the region between different cooking methods. For all variations of a mandatory cap layer, which is a bechamel sauce sprinkled with cheese applies. The layer gets her brown crust during baking. The classic moussaka contains a layer of ground beef, which was fried with onions, garlic and chopped tomatoes and seasoned with cumin, savory, cinnamon and allspice. There are also variants with potato layers and an outer layer of egg and yogurt and those without meat, so vegetarian Mousakádes.

The minced meat is also omitted in Lent. Another variation of moussaka there on some Aegean Islands - there is instead of minced pork or minced beef processed by the octopus. This relatively unknown variation is also eaten during Lent.

Moussaka of eggplant