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 include horse meat rice noodles (; Pinyin: "mǎròu mǐfěn") in Guilin and horse meat hot pot (; Pinyin: "mǎròu huǒguō") in Huishui County in Guizhou Province. In Indonesia, one type of satay (chunks of skewered grilled meat served with spicy sauce) known as horse satay (Javanese:"sate jaran", Indonesian:"sate kuda") is made from horse meat. This delicacy from Yogyakarta is served with sliced fresh shallot, pepper, and sweet soy sauce. In Japanese cuisine, raw horse meat is called or because of its pink color. It can be served raw as "sashimi" in thin slices dipped in soy sauce, often with ginger