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
Buffalo meat calves are often referred to as buffalo broilers and brought up exclusively on milk for the purpose of being slaughtered young for meat. Due to the religious importance of cows in India and Nepal, there is a need to differentiate buffalo meat from beef. In countries like India, for religious and cultural reasons, most of the population does not eat beef (meat from cows). In a large number of the Indian states and in Nepal, slaughtering cattle is prohibited. Communal violence sometimes happens over cattle slaughter or even over suspected beef consumption. Buffalo are a type of bovid, but their