Moussaka is an aubergine (eggplant) or potato based dish popular in Balkan cuisine and Mediterranean cuisine, with several variations.
The best known variation is the one in Greek cuisine.
Most versions are based primarily on sautéed eggplant (aubergine) and tomato, usually with minced meat. The Greek version includes layers of meat and aubergine topped with a white sauce/Béchamel sauce, and baked.
Turkish musakka, on the other hand, is not layered. Instead, it is prepared with sautéed aubergines, green peppers, tomatoes, onions, and minced meat.
It is eaten with cacık and pilaf.
There are also variants with zucchini, carrots and potatoes.
Cacık is made of yogurt, salt, olive oil, crushed garlic, chopped cucumber, dill, mint, and lime juice, diluted with water to a low consistency, and garnished with sumac.
Pilaf is a dish in which rice is cooked in a seasoned broth.
The best known variation is the one in Greek cuisine.
Most versions are based primarily on sautéed eggplant (aubergine) and tomato, usually with minced meat. The Greek version includes layers of meat and aubergine topped with a white sauce/Béchamel sauce, and baked.
Turkish musakka, on the other hand, is not layered. Instead, it is prepared with sautéed aubergines, green peppers, tomatoes, onions, and minced meat.
It is eaten with cacık and pilaf.
There are also variants with zucchini, carrots and potatoes.
Cacık is made of yogurt, salt, olive oil, crushed garlic, chopped cucumber, dill, mint, and lime juice, diluted with water to a low consistency, and garnished with sumac.
Pilaf is a dish in which rice is cooked in a seasoned broth.
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