Moussaka It seems likely that the Greek moussaka has Arab origins and is related to the Levantine musakhkhan, with the word moussaka derived from this Arab word. The modern Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s. A classic recipe 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
Dog meat as livestock, reigniting debate on the issue. The primary dog breed raised for meat is a non-specific landrace, whose dogs are commonly named as "Nureongi" (누렁이) or "Hwangu" (황구). Nureongi are not the only type of dog currently slaughtered for their meat in South Korea. In 2015, "The Korea Observer" reported that many different pet breeds of dog are eaten in South Korea, including labradors, retrievers and cocker spaniels, and that the dogs slaughtered for their meat often include former pets. There is a large and vocal group of Koreans (consisting of a number of animal welfare groups) who are