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 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