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.
Marbled meat Marbled meat Marbled meat is meat, especially red meat, that contains various amounts of intramuscular fat, giving it an appearance similar to a marble pattern. Marbling can be influenced by selective breeding. Cattle breeds such as Angus, Herefords, Murray Grey, Shorthorns, and Wagyu, also British White cattle and dairy breeds, such as the Jersey, Holstein-Friesian, and "Braunvieh" have higher marbling scores on average versus other cattle such as Simmentals, Charolais, or Chianina. Marbling can also be influenced by time on feed, and type of feed, and relative feed value of feedstuffs. The longer cattle are fed a high-energy diet, the