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
Mechanically separated meat hot dogs. Currently, luncheon meats, burgers, and mortadella are regularly made from MSM. Questions arose in the 1980s as to the safety of mechanically separated meat. In 1982, a report published by U.S. Food Safety and Inspection Service (FSIS) on mechanically separated meat said it was safe and established a standard of identity for the food product. Some restrictions were made on how much can be used and the type of products in which it can be used. These restrictions were based on concerns for limiting intake of certain components in mechanically separated meat, such as calcium. Mechanically separated meat