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
Horse meat and onions added. In this case, it is called . "Basashi" is popular in some regions of Japan and is often served at "izakaya" bars. Fat, typically from the neck, is also found as "basashi", though it is white, not pink. Horse meat is also sometimes found on menus for "yakiniku" (a type of barbecue), where it is called or ; thin slices of raw horse meat are sometimes served wrapped in a shiso leaf. Kumamoto, Nagano, and Ōita are famous for "basashi", and it is common in the Tōhoku region, as well. Some types of canned "corned meat" in