2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Wondering where it actually comes from moussaka? There has always been a dispute between Bulgarians, Turks, Greeks, Romanians and Serbs about this traditional dish for our latitudes. In the languages of all these Balkan peoples, the word musaka is common and its etymology leads us to the Arabic word musaqaa, which means cold.
In Arabic cuisine, moussaka is a chilled dish of tomatoes and aubergines, which is more like a salad and in no way reveals that it has any kinship with our well-known moussaka. Despite the fact that the origin of moussaka is generally unclear, many people around the world believe that it is an ancient Greek dish.
This opinion can be found in various culinary encyclopedias and reference books, and it is often believed that the beginning of the history of this delicious dish dates back to mythological antiquity.
In the descriptions of Western travelers who traveled through the Balkans between the 16th and 18th centuries, this dish is missing. If it was something common in the Balkans, they would certainly try it and describe it in their travel notes. It is also strange to note that in Petko Slaveykov's cookbook, published in 1870, moussaka and a recipe for it are missing in Constantinople.
It has recipes for stews, soups, meatballs, kebabs, dolma, pilaf and many other things from oriental cuisine, but moussaka there is no. Although a common Balkan dish, moussaka has proven to be susceptible to certain regional and national influences.
Each of the Balkan peoples has its own view of moussaka. Greek as well as Turkish moussaka are usually made with eggplant and minced meat, and the products are pre-fried before being baked. Greek moussaka is lined with layers of fried eggplant, tomato sauce and minced meat, and grated kefalotiri cheese is added to the filling.
In most Bulgarian, Serbian and Romanian versions of moussaka, the most used vegetable is the potato. In addition, all products are cooked together.
There are plenty of variants of culinary sites and books moussaka - with spinach, green beans, mushrooms, cabbage, cauliflower, pumpkin, meat and without meat, etc.
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