Moussaka at room temperature. In the Arab countries it is usually eaten cold or hot depending on the country. The English name for moussaka has Arabic origin "musaqqa‘a" (), literally 'that which is fed liquid'. It was reborrowed from Greek "" () and from other Balkan languages, all of which borrowed the word from Ottoman. The word is first attested in English in 1862, written "mùzàkkà". Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat, mostly lamb. However, the Greek version includes layers of meat and eggplant topped with a Béchamel ("white") sauce, and baked.
Meat cutter of the store). With the advent of off-premises pre-packaged supermarket meat, many supermarkets now avoid mention of either cutting or butchering and simply call their meat cutters "Meat Department Associates" or similar. In the UK the term butcher is still used to describe a person, who offers for retail sale, meat ready for cooking by the customer. They will also prepare cuts, joints etc, for the customer. Most corporate retailers still use the term butcher for their meat department operatives A meat cutter is responsible to prepare standard cuts of meat (including poultry and fish) to be sold in either