casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
A dish from Greece, Turkey and the Balkans, made of layers of lamb, slices of aubergine, potatoes and onions and covered with white sauce and cheese.
Alternating layers of partially cooked and flavoured minced lamb and fried aubergine sleces in a deep dish, topped with a Béchamel sauce.
A sort of Greek "lasagna" layering minced meat (often lamb or beef) and eggplant slices, sometimes with tomatoes, béchamel sauce and cheese.
A layered dish of eggplant and lamb with tomatoes and onions. This is all bound with bechamel sauce and cooked au gratin.
a traditional dish of the Balkan peninsula, and generally known as Greek. There are many variations, but all are layered casseroles of vegetables and ground meat. A good example is a combination of eggplant with tomatoes and lamb.
Moussaka -pronouced mu-sa-kά (; ; ; South Slavic: муÑака/​musaka; ; musaqqaa) 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 musaqqaÊ¿a "chilled"http://www.bartleby.com/61/roots/S347.html, but came into English via Greek. The Greek version, which is the best-known outside the region, consists of layers of ground (minced) lamb or beef, sliced eggplant, and tomato, topped with a white sauce and baked.
