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.
Horse meat not popular (3.2% of Iceland’s meat production in 2015), although this has more to do with culinary tradition and the popularity of equestrianism than any religious vestiges. Horse meat is especially popular in Lombardia, Veneto, Friuli-Venezia Giulia, Trentino-Alto Adige/Südtirol, Parma, Apulia, and the islands of Sardinia and Sicily. Horse meat is used in a variety of recipes: as a stew called "pastissada" (typical of Verona), served as steaks, as "carpaccio", or made into "bresaola". Thin strips of horse meat called "sfilacci" are popular. Horse fat is used in recipes such as "". Horse meat sausages and salamis are traditional in