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
Marbled meat Marbled meat Marbled meat is meat, especially red meat, that contains various amounts of intramuscular fat, giving it an appearance similar to a marble pattern. Marbling can be influenced by selective breeding. Cattle breeds such as Angus, Herefords, Murray Grey, Shorthorns, and Wagyu, also British White cattle and dairy breeds, such as the Jersey, Holstein-Friesian, and "Braunvieh" have higher marbling scores on average versus other cattle such as Simmentals, Charolais, or Chianina. Marbling can also be influenced by time on feed, and type of feed, and relative feed value of feedstuffs. The longer cattle are fed a high-energy diet, the