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
Meat ant not the case with mealworms, but they have moderate success with honey baits. In foraging areas where meat ants are excluded or not present, the number of other ants observed is far greater and activity dramatically increases. However, the presence of meats ants does not affect abundant species, and most of the time it is only "Iridomyrmex" ants that increase their foraging rate. The impact of meat ants on other species varies, depending on the habitat and type of food source, and the ecological role the ant plays. The deliberate exclusion of meat ants show that not only can they