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.
Montreal-style smoked meat Montreal-style smoked meat Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: "smoked meat"; sometimes "viande fumée"), is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, and is then hot smoked to cook through, and finally steamed to completion. Although the preparation method may be similar to New York pastrami, Montreal smoked meat is cured in seasoning with more cracked peppercorns and savory flavourings, such as coriander, garlic, and mustard seeds, and significantly less sugar. The recipe