Moussaka, the Glossary
Moussaka is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.[1]
Table of Contents
60 relations: Albanian cuisine, Allspice, Arab cuisine, Arabic, Balkan cuisine, Balkans, Béchamel sauce, Bell pepper, Black pepper, Bobotie, Bulgarian cuisine, Caponata, Cheese, Chickpea, Cinnamon, Custard, Eastern Mediterranean, Edible mushroom, Eggplant, Egypt, Egyptian cuisine, Elizabeth David, Empadão, English language, Frying, Garlic, Greece, Greek cuisine, Ground meat, Karnıyarık, Languages of the Balkans, Levant, List of casserole dishes, Meze, Middle East, Middle Eastern cuisine, Modern Greek, Nikolaos Tselementes, Onion, Ottoman Turkish, Oxford English Dictionary, Parmigiana, Pastitsio, Pilaf, Potato, Romanian cuisine, Saudi Arabia, Sautéing, Shepherd's pie, Sicilian cuisine, ... Expand index (10 more) »
Albanian cuisine
Albanian cuisine is a representative of the cuisine of the Mediterranean. Moussaka and Albanian cuisine are Balkan cuisine.
See Moussaka and Albanian cuisine
Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.
Arab cuisine
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq.
Arabic
Arabic (اَلْعَرَبِيَّةُ, or عَرَبِيّ, or) is a Central Semitic language of the Afroasiatic language family spoken primarily in the Arab world.
Balkan cuisine
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from West Asia.
See Moussaka and Balkan cuisine
Balkans
The Balkans, corresponding partially with the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions.
Béchamel sauce
Béchamel sauce is one of the mother sauces of French cuisine.
See Moussaka and Béchamel sauce
Bell pepper
The bell pepper (also known as sweet pepper, pepper, capsicum or in some places, mangoes) is the fruit of plants in the Grossum Group of the species Capsicum annuum.
Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning.
Bobotie
Bobotie (Afrikaans) is a South African dish consisting of spiced minced meat baked with an egg-based topping. Moussaka and Bobotie are casserole dishes and ground meat.
Bulgarian cuisine
Bulgarian cuisine is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Moussaka and Bulgarian cuisine are Balkan cuisine.
See Moussaka and Bulgarian cuisine
Caponata
Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. Moussaka and Caponata are eggplant dishes.
Cheese
Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein.
Chickpea
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae.
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.
Eastern Mediterranean
Eastern Mediterranean is a loose definition of the eastern approximate half, or third, of the Mediterranean Sea, often defined as the countries around the Levantine Sea.
See Moussaka and Eastern Mediterranean
Edible mushroom
Edible mushrooms are the fleshy fruit bodies of several species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye).
See Moussaka and Edible mushroom
Eggplant
Eggplant (US, CA, AU, NZ, PH), aubergine (UK, IE), brinjal (IN, SG, MY, ZA), or baigan (IN, GY) is a plant species in the nightshade family Solanaceae.
Egypt
Egypt (مصر), officially the Arab Republic of Egypt, is a transcontinental country spanning the northeast corner of Africa and the Sinai Peninsula in the southwest corner of Asia.
Egyptian cuisine
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Moussaka and Egyptian cuisine are Arab cuisine and Levantine cuisine.
See Moussaka and Egyptian cuisine
Elizabeth David
Elizabeth David (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer.
See Moussaka and Elizabeth David
Empadão
Empadão is a traditional Portuguese dish, also popular in Brazil.
English language
English is a West Germanic language in the Indo-European language family, whose speakers, called Anglophones, originated in early medieval England on the island of Great Britain.
See Moussaka and English language
Frying
Frying is the cooking of food in oil or another fat.
Garlic
Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.
Greece
Greece, officially the Hellenic Republic, is a country in Southeast Europe.
Greek cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora. Moussaka and Greek cuisine are Balkan cuisine.
See Moussaka and Greek cuisine
Ground meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife.
Karnıyarık
Karnıyarık (lit. 'riven belly' in Turkish) is a dish found in Turkish cuisine consisting of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, optional green pepper, parsley, and ground meat. Moussaka and Karnıyarık are casserole dishes, eggplant dishes, ground meat and Turkish cuisine.
Languages of the Balkans
This is a list of languages spoken in regions ruled by Balkan countries.
See Moussaka and Languages of the Balkans
Levant
The Levant is an approximate historical geographical term referring to a large area in the Eastern Mediterranean region of West Asia and core territory of the political term ''Middle East''.
List of casserole dishes
This is a list of notable casserole dishes. Moussaka and list of casserole dishes are casserole dishes.
See Moussaka and List of casserole dishes
Meze
Meze (also spelled mezze or mezé) is a selection of small dishes served as appetizers in Levantine, Turkish, Balkan, Armenian, Kurdish, and Greek cuisines. Moussaka and meze are Balkan cuisine.
Middle East
The Middle East (term originally coined in English Translations of this term in some of the region's major languages include: translit; translit; translit; script; translit; اوْرتاشرق; Orta Doğu.) is a geopolitical region encompassing the Arabian Peninsula, the Levant, Turkey, Egypt, Iran, and Iraq.
Middle Eastern cuisine
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East.
See Moussaka and Middle Eastern cuisine
Modern Greek
Modern Greek (Νέα Ελληνικά, Néa Elliniká, or Κοινή Νεοελληνική Γλώσσα, Kiní Neoellinikí Glóssa), generally referred to by speakers simply as Greek (Ελληνικά, italic), refers collectively to the dialects of the Greek language spoken in the modern era, including the official standardized form of the language sometimes referred to as Standard Modern Greek.
Nikolaos Tselementes
Nikólaos Tselementés (1878 – 2 March 1958) was a Greek chef and cookbook author of the early 20th century.
See Moussaka and Nikolaos Tselementes
Onion
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
Ottoman Turkish
Ottoman Turkish (Lisân-ı Osmânî,; Osmanlı Türkçesi) was the standardized register of the Turkish language in the Ottoman Empire (14th to 20th centuries CE).
See Moussaka and Ottoman Turkish
Oxford English Dictionary
The Oxford English Dictionary (OED) is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house.
See Moussaka and Oxford English Dictionary
Parmigiana
Parmigiana, also called parmigiana di melanzane, melanzane alla parmigiana or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. Moussaka and parmigiana are eggplant dishes.
Pastitsio
Pastitsio (παστίτσιο, pastítsio) is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea. Moussaka and Pastitsio are casserole dishes, Egyptian cuisine, ground meat and Turkish cuisine.
Pilaf
Pilaf, pilav or pilau is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. Moussaka and pilaf are Balkan cuisine and Ottoman cuisine.
Potato
The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.
Romanian cuisine
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. Moussaka and Romanian cuisine are Balkan cuisine.
See Moussaka and Romanian cuisine
Saudi Arabia
Saudi Arabia, officially the Kingdom of Saudi Arabia (KSA), is a country in West Asia and the Middle East.
Sautéing
Sautéing or sauteing ('jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.
Shepherd's pie
Shepherd's pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, also called Sanders or Saunders. Moussaka and Shepherd's pie are ground meat.
See Moussaka and Shepherd's pie
Sicilian cuisine
Sicilian cuisine is the style of cooking on the island of Sicily.
See Moussaka and Sicilian cuisine
The Socialist Federal Republic of Yugoslavia (commonly abbreviated as SFRY or SFR Yugoslavia), commonly referred to as Socialist Yugoslavia or simply Yugoslavia, was a country in Central and Southeast Europe.
See Moussaka and Socialist Federal Republic of Yugoslavia
Spice
In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food.
Tepsi baytinijan
Tepsi baytinijan (lit) is a popular Iraqi casserole dish consisting of eggplants, which are sliced and fried before placing in a baking dish, accompanied with meatballs, tomatoes, onions and garlic. Moussaka and Tepsi baytinijan are Arab cuisine, casserole dishes, eggplant dishes and Levantine cuisine.
See Moussaka and Tepsi baytinijan
The Atlantic
The Atlantic is an American magazine and multi-platform publisher.
Tomato
The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as the tomato plant.
Turkish cuisine
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Moussaka and Turkish cuisine are Levantine cuisine and Ottoman cuisine.
See Moussaka and Turkish cuisine
Tzatziki
Tzatziki (τζατζίκι, tzatzíki), also known as cacık or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. Moussaka and Tzatziki are Levantine cuisine.
Veganism
Veganism is the practice of abstaining from the use of animal products—particularly in diet—and an associated philosophy that rejects the commodity status of animals.
Vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal).
See Moussaka and Vegetarianism
Zucchini
The zucchini (zucchini or zucchinis), courgette or baby marrow (Cucurbita pepo) is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible.
References
[1] https://en.wikipedia.org/wiki/Moussaka
Also known as Mousaka, Mousakás, Mousakka, Musaca, Musaka, Musakka.
, Socialist Federal Republic of Yugoslavia, Spice, Tepsi baytinijan, The Atlantic, Tomato, Turkish cuisine, Tzatziki, Veganism, Vegetarianism, Zucchini.