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Title: Moussaka  
Author: World Heritage Encyclopedia
Language: English
Subject: Greek cuisine, Cypriot cuisine, Eggplant papucaki, Simit, Eggplant salads and appetizers
Collection: Balkan Cuisine, Casserole Dishes, Eggplant Dishes, Israeli Cuisine, Levantine Cuisine, Ottoman Cuisine
Publisher: World Heritage Encyclopedia


A dish of moussaka.
Course Main course
Place of origin Turkey, Middle East (cooked salad form), Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Macedonia, Romania, Slovenia and Serbia (3-layer form)
Region or state The Balkans and Eastern Mediterranean
Serving temperature Hot
Main ingredients Eggplant and/or potatoes, minced meat
Variations Multiple
Cookbook: Moussaka 

Moussaka (, or ) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the cuisines of the countries of the former Ottoman Empire, with many local and regional variations.

In Turkey, it is sautéed and served in the style of a casserole, and consumed warm or at room temperature. In Arabic countries, a variant is eaten cold. In the Balkans, the dish is layered and typically served hot. Many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce).


  • Names and etymology 1
  • Preparation 2
    • Turkey 2.1
    • Balkans 2.2
    • Greece 2.3
    • Israel 2.4
    • Levant 2.5
    • Egypt 2.6
  • See also 3
  • References 4

Names and etymology

The English name for moussaka comes from Greek mousakás (μουσακάς), which derived from the Turkish musakka, which itself came from Arabic musaqqa‘ah (مسقعة), meaning "chilled".[1]



Musakka and pilav in Turkey

Turkish musakka is not layered.[2] Instead, it is prepared with sautéed eggplant, green peppers, tomatoes, onions, and minced meat. It is generally eaten with pilav and cacık. There are also variants with zucchini (kabak musakka), carrots (havuç musakka) and potatoes (patates musakka).


Albanian,[3] Bulgarian,[4] Bosnian,[5] Croatian,[6] Macedonian,[7] Romanian, Slovenian and Serbian versions use potatoes instead of eggplant, pork or beef mince, and the top layer is usually milk or yogurt mixed with raw eggs, sometimes with a couple of spoons of flour added. There is also a three-layer version: the bottom layer consists of ground pork and beef, the middle layer of potato slices, and the top layer is typically a custard. Each layer is cooked on its own and layered in a pan and baked until the top is browned.

The Romanian version is made usually with potatoes or eggplant or cabbage. The layers start with the vegetable, then the layer of meat (usually pork), then vegetables, until the pot is full. Sometimes bread crumbs are used for toppings, sometimes slices of tomatoes and crushed cheese. The pot is then filled with tomato sauce. There is also a pasta variant, with pasta being used instead of vegetables. The "fasting" variant, which is vegan, replaces meat with mushrooms or a mix of sautéed onions and rice.

In the rest of the Balkans, the top layer is often a custard: this is the version introduced in the UK by Elizabeth David's Mediterranean Cookery and where it remains the usual presentation. Grated cheese or bread crumbs are often sprinkled on top.


Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat. However, the Greek version includes layers of meat and eggplant topped with a Béchamel ("white") sauce, and baked.

The modern Greek version was probably formulated by chef Tselementes in the 1920s.[8] It has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices (cinnamon, allspice and black pepper); and a top layer of Béchamel sauce or savoury custard. The composed dish is then layered into a pan and baked until the top layer is browned. Moussaka is usually served warm, not piping hot; if cut hot out of the oven, moussaka squares tend to slide apart and consequently the dish needs some resting time to firm up before serving. Reheating, however, does not present the same problem.

There are variations on this basic recipe, sometimes with no top sauce, sometimes with other vegetables. In Greece such variants may include, in addition to the eggplant slices, sautéed zucchini (courgette) slices, part-fried potato slices, or sautéed mushrooms. There is even a fast-day or "vegan" version in the Greek cookbook by Tselementes, which includes neither meat nor dairy products, just vegetables (ground eggplant is used instead of ground meat), tomato sauce, and bread crumbs.


In Israel, moussaka is made of layered eggplants or potatoes (the potato version is given an arabic name - mafroum) or both, the minced meat is made of beef, lamb or chicken mixed with tomatoes, onions, parsley, mint, cinnamon, cumin and allspice.


In the Levant, moussaka is a cooked dish made up primarily of tomatoes and eggplant, similar to Italian caponata, and is usually served cold as a mezze dish, except in Israel, where it is served hot. In Lebanon, it is based on eggplant, tomatoes and chickpeas, and is often eaten hot.


The Egyptian version of moussaka is made from layers of fried eggplant immersed in tomato sauce and then baked. A layer of seasoned cooked ground beef is usually added between the eggplant before baking. The dish can be served hot but is usually chilled for a day or so to improve the taste.

See also


  1. ^ Origin of word "moussaka" @ Merriam-Webster Dictionary. Merriam-Webster also says that the first known use of word "moussaka" in English dates from 1862. Cf moussaka @ Concise OED.
  2. ^ Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. pp. 307–.  
  3. ^ Mark Zanger (January 2001). The American Ethnic Cookbook for Students. ABC-CLIO. p. 9.  
  4. ^ Leslie Strnadel; Patrick Erdley (January 2012). Bulgaria (Other Places Travel Guide). Other Places Publishing. p. 55.  
  5. ^ The Balkan Cookbook. Pelican Publishing Company. p. 121.  
  6. ^ Liliana Pavicic; Gordana Pirker-Mosher (1 January 2007). Best of Croatian Cooking. Hippocrene Books. p. 132.  
  7. ^ Avani Burdett. Delicatessen Cookbook - Burdett's Delicatessen Recipes: How to make and sell Continental & World Cuisine foods. Springwood emedia. p. 113.  
  8. ^ Aglaia Kremezi, "'Classic' Greek Cuisine: Not So Classic", The Atlantic, Sunday, July 13, 2010 [2]
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