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 extenders 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 protein was commonly used