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
Raw meat Various Working Practices in Shops Selling Raw and Cooked Meats.” The Journal of Hygiene 97.1 (1986): 81–90. Cambridge University Press. Print. Stable URL: https://www.jstor.org/stable/3863214 Wallace, Barbara J. MD et al. “Seafood-associated disease outbreaks in New York, 1980–1994.” American Journal of Preventive Medicine 17.1 (1999): 48–54. Print. Raw meat Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term ‘meat’ refers specifically to mammalian flesh, while the words ‘poultry’ and ‘seafood’ are used to differentiate between the tissue of birds and aquatic creatures. While the majority of