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
Meat extenders as a meat extender. Meat extenders Meat extenders are non-meat substances with substantial protein content. Extenders are distinguished from fillers by their high protein content, compared to the high carbohydrate content of fillers. Extenders were originally used to reduce costs but they were later used to make meat products more healthy by adding dietary fiber, or to improve the texture. Meat extenders were used in the United States in the 1940s, with rolled oats used as an extender in sausage meat, and dishes such as stuffed cabbage were considered to be suitable ways of extending meat. By the 1970s soy