Moussaka
Moussaka ([musa'ka]; Greek: μουσακάς; Romanian: musaca; Turkish: musakka; Template:Lang-bg; South Slavic: мусака/musaka; Armenian: Մուսակա; Arabic: مسقعة musaqqaʿa) is a traditional eggplant (aubergine)-based dish in the Balkans and the Middle East, but most closely associated with Greece and Turkey. The word moussaka is from the Arabic musaqqaʿa "chilled"[1], but came into English via the Greek. The Greek version, which is the best-known outside the region, traditionally consists of layers of ground (minced) lamb or red meat, sliced eggplant and tomato, topped with a white sauce and baked. Turkish Musakka, unlike the Greek version, is not layered. Instead, it is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat. It is eaten with Cacık and Pilav. There are also variants with zucchini, carrots and potatoes. In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and eggplant, similar to Italian caponata, and is usually served cold as a mezze dish. The Macedonian, Bulgarian, Serbian, Bosnian, Montenegrin and Romanian versions are made with potatoes instead of eggplant. Despite its Arabic name, moussaka is usually thought of as a Greek dish in the West.
In the standard (3-layer) Greek recipe, the bottom layer consists of eggplant slices sautéed in olive oil; the middle layer is ground lamb precooked with onion, garlic, chopped tomatoes, herbs (bay leaf, oregano, thyme), and spices (cinnamon, allspice and black pepper); and the top layer is a cheese-flavoured béchamel sauce, or egg custard (probably introduced by Tselementes in the 1920s). The three layers are laid in a lightly buttered or oiled pan and baked until the top béchamel layer turns golden brown. No more baking is required as the bottom two layers are already almost cooked beforehand.
The butter in the béchamel can be omitted, used sparingly, or substituted by cream. In the rest of the Balkans, the top layer is often a custard. 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 zucchini (courgette), part-fried potatoes or sautéed mushrooms in addition to the eggplant. There is even a fast-day version in the Greek cookbook by Tselementes which includes neither meat nor béchamel sauce, just vegetables (ground eggplant is used instead of ground meat), tomato sauce, and bread crumbs.
Trivia
- A moussaka featured in the plot of the 2000 film The Attack of the Giant Moussaka by Greek director Panos Koutras
- Moussaka was featured as a plot element in the Saturday Night Live skit 'Love-ahs' featuring Christopher Walken.
- The god Hades mentions, as he made choking sounds, "That's like putting ketchup on Moussaka" in the Walt Disney Pictures film Hercules.
- Roast Beef from the popular webcomic Achewood mentions making moussaka in the November 17, 2004 and January 17, 2007 strips and was previously accused by girlfriend Molly of sneaking moussaka into movie theaters in ziploc bags in October 13, 2004's strip.
- In the 2002 film My Big Fat Greek Wedding, moussaka is featured and mistaken as "moose caca".
- According to the episode "Kellerman, P.I.," moussaka is a favorite dish of Detective Ballard on Homicide: Life on the Street.
- UK indie rock band Slowdive featured a song titled "Moussaka Chaos" on their Outside Your Room EP. It follows a similar Greek theme to their full-length LP release in 1993, Souvlaki
- A misguided attempt to make moussaka by a drunk Calum Buchanon figures into an espisode of All Creatures Great and Small ("The Salt of The Earth", Series 5)
- In an episode of the TV series Angel, an amnesia suffering Cordelia makes reference to the dish, saying she doesn't care if she gets turned into a moussaka or a person, she at least wants to remember if she is a moussaka.
See also
- Bulgarian cuisine
- Cuisine of Greece
- Cuisine of Turkey
- Romanian cuisine
- Macedonian cuisine (Slavic)
- Montenegrin cuisine