# Moussaka

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Dish of layered vegetables, sauce and meat

Moussaka A dish of Greek moussaka Course Main course Place of origin Egypt, Greece, Middle East (cooked salad form), Levant Region or state The Balkans and Eastern Mediterranean Serving temperature Hot or cold Main ingredients aubergine (eggplant) or potatoes, minced meat Variations Multiple Cookbook: Moussaka Media: Moussaka

**Moussaka** ([/muːˈsɑːkə/](https://en.wikipedia.org/wiki/Help:IPA/English), [UK](/source/British_English) also [/ˌmuːsəˈkɑː/](https://en.wikipedia.org/wiki/Help:IPA/English), [US](/source/American_English) also [/ˌmuːsɑːˈkɑː/](https://en.wikipedia.org/wiki/Help:IPA/English); see [below](#Names_and_etymology)) is an [aubergine](/source/Aubergine) (eggplant)- or potato-based dish, often including [ground meat](/source/Ground_meat), which is common in the [Balkans](/source/Balkan_cuisine) and the [Middle East](/source/Middle_Eastern_cuisine), with many local and regional variations.

The modern [Greek](/source/Greek_cuisine) variant was created in the 1920s by [Nikolaos Tselementes](/source/Nikolaos_Tselementes). Many versions have a top layer made of milk-based sauce thickened with egg ([custard](/source/Custard)) or flour ([béchamel sauce](/source/B%C3%A9chamel_sauce)). In [Greece](/source/Greece), the dish is layered and typically served hot. [Tselementes](/source/Nikolaos_Tselementes) also proposed a vegan variant for [orthodox fast days](/source/Fasting#Religious_views). Romania also has a vegan version that replaces meat with mushrooms or a mix of sautéed onions and rice.

The versions in [Egypt](/source/Egyptian_cuisine), [Turkey](/source/Turkish_cuisine) and the rest of the [Middle East](/source/Middle_East) are quite different. In Egypt, *[mesaqa‘ah](/source/Mesaqa%E2%80%98ah)* can be made [vegan](/source/Vegan) or [vegetarian](/source/Vegetarian) as well as with meat; in all cases, the main ingredient is the fried aubergine. In Turkey, *mussaka* consists of thinly sliced and fried aubergine served in a tomato-based meat sauce, warm or at room temperature. In [Saudi Arabia](/source/Saudi_Arabia), *muṣagga‘a* is eaten hot, but in other [Arab countries](/source/Arab_cuisine), it is often eaten cold, but occasionally hot as well.

## Names and etymology

The English name for moussaka was borrowed from [Greek](/source/Modern_Greek) *mousakás* (μουσακάς) and from other [Balkan languages](/source/Balkan_languages), all borrowed from [Ottoman Turkish](/source/Ottoman_Turkish_language), which in turn borrοwed it from [Arabic](/source/Arabic_language) *muṣaqqa‘a* (مصقعة, lit. 'pounded' or 'cold'). The word is first attested in English in 1862, written *mùzàkkà*.[1]

## Preparation

### Greece

Moussaka and Greek salad at a [taverna](/source/Taverna) in Greece

Most versions are based primarily on [sautéed](/source/Saut%C3%A9ing) [aubergine](/source/Aubergine) (eggplant) and [tomato](/source/Tomato), usually with minced meat, mostly lamb. The [Greek](/source/Greek_cuisine) version includes layers of meat and aubergine topped with a [béchamel ("white") sauce](/source/B%C3%A9chamel_sauce) and baked.

The modern Greek version was created by the French-trained Greek chef [Nikolaos Tselementes](/source/Nikolaos_Tselementes) in the 1920s.[2][3] His recipe has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced aubergine sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, [garlic](/source/Garlic), and [spices](/source/Spice) ([cinnamon](/source/Cinnamon), [allspice](/source/Allspice) and [black pepper](/source/Black_pepper)); and a top layer of [béchamel sauce](/source/B%C3%A9chamel_sauce) or savoury [custard](/source/Custard).[4]

There are variations on this basic recipe, sometimes with no top sauce, sometimes with other vegetables. Such variants may include, in addition to the aubergine slices, sautéed [zucchini](/source/Zucchini) (courgette) slices, part-fried potato slices, or sautéed [mushrooms](/source/Edible_mushroom). There is a [fast-day](/source/Fasting#Religious_views) ([vegan](/source/Vegan)) version in Tselementes' cookbook, which includes neither meat nor dairy products, just vegetables (ground aubergine is used instead of ground meat), tomato sauce, and bread crumbs.[4]

Another variant is *(melitzánes) papoutsákia* (μελιτζάνες) παπουτσάκια (lit. 'aubergine, little shoe style') which consists of whole small aubergines stuffed with ground meat and topped with béchamel and baked.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

### Other countries of Southeast Europe

Potato moussaka prepared in North Macedonia

In [Albania](/source/Albanian_cuisine),[5] [Bulgaria](/source/Bulgarian_cuisine),[6] the [former Yugoslavia](/source/Former_Yugoslavia),[7][8][9] and [Romania](/source/Romanian_cuisine), potatoes are used instead of aubergine, pork or beef mince, and the top layer is usually milk or yogurt mixed with raw eggs, sometimes with a small amount of flour added. There is also a three-layer version: the bottom layer consists of ground pork and beef, the middle layer of potato slices, and the top layer is typically a [custard](/source/Custard). Each layer is cooked on its own and layered in a pan and baked until the top is browned.

Typically, the Romanian version is made with potatoes or aubergine or cabbage. The layers start with the vegetable, then the layer of meat (usually pork), then vegetables, until the pot is full. Sometimes bread crumbs are used as a topping, sometimes slices of tomatoes and crushed cheese. The pot is then filled with tomato sauce. There is also a pasta variant, with pasta being used instead of vegetables. The "fasting" variant, which is vegan, replaces meat with mushrooms or a mix of sautéed onions and rice.

In the rest of the [Balkans](/source/Balkans), the top layer is often a custard; this is the version introduced to the UK by [Elizabeth David](/source/Elizabeth_David)'s *Mediterranean Cookery* and where it remains the usual presentation. Grated cheese or bread crumbs are often sprinkled on top.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*] The potato version is also the most commonly used version in [Norway](/source/Norway), despite the most common of those potato versions ([Toro](/source/Toro_(Norwegian_company))) being incorrectly marketed as "Greek moussaka".[10]

### Levant

[Non-dairy](/source/Kashrut) moussaka served in a [Sephardic](/source/Sephardic_Jewish_cuisine)/[Mizrahi](/source/Mizrahi_Jewish_cuisine) restaurant in Jerusalem

In [Lebanon](/source/Lebanon), moussaka is a cooked dish made up primarily of tomatoes and aubergine, similar to [Sicilian](/source/Sicilian_cuisine) [caponata](/source/Caponata), and may also include [chickpeas](/source/Chickpea). It may be served cold as a [mezze](/source/Mezze) dish, or hot.[11][12][13] The Syrian and Lebanese *musaqa'a* ([Arabic](/source/Arabic_language): مسقعة) is made in different ways, and differs greatly from the Greek version, it may contain whole fried small augerbines, and may be cooked on top of a stove, it often contains onions and chickpeas.[14]

### Egypt

The [Egyptian](/source/Egyptian_cuisine) version of moussaka, [mesaqa‘ah](/source/Mesaqa%E2%80%98ah), is made from layers of fried aubergine immersed in tomato sauce and then baked. A layer of seasoned cooked ground beef is usually added between the aubergine before baking.[15][16][17] The dish can be served hot but is usually chilled for a day or so to improve the taste.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*][18]

### Turkey

Musakka and [pilav](/source/Pilav) in Turkey

[Turkish](/source/Turkish_cuisine) **musakka** is not layered.[19] Instead, thinly sliced aubergine is [fried](/source/Frying) and served in tomato-based meat sauce seasoned with [green peppers](/source/Bell_pepper), garlic and [onions](/source/Onion).[20] It is generally eaten with **[pilav](/source/Pilav)** and *[cacık](/source/Cac%C4%B1k)*. There are also variants with [zucchini](/source/Zucchini) (courgettes, **kabak musakka**), carrots (**havuç musakka**) and potatoes (**patates musakka**).[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

## See also

- [List of casserole dishes](/source/List_of_casserole_dishes)

- [Karnıyarık](/source/Karn%C4%B1yar%C4%B1k) – dish comparable to moussaka, popular in Turkey

- [Parmigiana](/source/Parmigiana) - sliced aubergine layered with cheese and tomato sauce and then baked, popular in Italy

- [Tepsi baytinijan](/source/Tepsi_baytinijan) – dish comparable to moussaka, popular in Iraq

## References

1. **[^](#cite_ref-oed_1-0)** *[Oxford English Dictionary](/source/Oxford_English_Dictionary)* 3rd ed., March 2003 [*s.v.*](http://www.oed.com/view/Entry/122981) (subscription)

1. **[^](#cite_ref-Kremezi_1995_2-0)** Aglaia Kremezi, "Nikolas Tselementes", *Cooks and Other People*, Proceedings of the Oxford Symposium on Food and Cookery, [p. 167](https://play.google.com/books/reader?id=lpOqTUucwhUC&printsec=frontcover&pg=GBS.PA167): "before Tselementes there was no *moussaka*, as we know it today"

1. **[^](#cite_ref-Kremezi_2010_3-0)** [Kremezi, Aglaia](/source/Aglaia_Kremezi) (13 July 2010). ["'Classic' Greek Cuisine: Not So Classic"](https://www.theatlantic.com/food/archive/2010/07/classic-greek-cuisine-not-so-classic/59600). *[The Atlantic](/source/The_Atlantic)*. [Archived](https://web.archive.org/web/20120216231142/http://www.theatlantic.com/health/archive/2010/07/classic-greek-cuisine-not-so-classic/59600) from the original on 16 February 2012. Retrieved 10 March 2017.

1. ^ [***a***](#cite_ref-ts_4-0) [***b***](#cite_ref-ts_4-1) Νικόλαος Τσελεμεντές, Οδηγός μαγειρικής και ζαχαροπλαστικής, 1930

1. **[^](#cite_ref-Zanger2001_5-0)** Mark Zanger (January 2001). [*The American Ethnic Cookbook for Students*](https://books.google.com/books?id=JTBSpuCkl9AC&pg=PA9). ABC-CLIO. p. 9. [ISBN](/source/ISBN_(identifier)) [978-1-57356-345-1](https://en.wikipedia.org/wiki/Special:BookSources/978-1-57356-345-1).

1. **[^](#cite_ref-StrnadelErdley2012_6-0)** Leslie Strnadel; Patrick Erdley (January 2012). [*Bulgaria (Other Places Travel Guide)*](https://books.google.com/books?id=fQ8vWih-rqwC&pg=PA55). Other Places Publishing. p. 55. [ISBN](/source/ISBN_(identifier)) [978-0-9822619-9-6](https://en.wikipedia.org/wiki/Special:BookSources/978-0-9822619-9-6).

1. **[^](#cite_ref-7)** [*The Balkan Cookbook*](https://books.google.com/books?id=iCU6lhHPjpoC). Pelican Publishing Company. 1987. p. 121. [ISBN](/source/ISBN_(identifier)) [978-1-4556-0057-1](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4556-0057-1).

1. **[^](#cite_ref-PavicicPirker-Mosher2007_8-0)** Liliana Pavicic; Gordana Pirker-Mosher (1 January 2007). [*Best of Croatian Cooking*](https://books.google.com/books?id=-W2XYRYORFcC&pg=PA132). Hippocrene Books. p. 132. [ISBN](/source/ISBN_(identifier)) [978-0-7818-1203-0](https://en.wikipedia.org/wiki/Special:BookSources/978-0-7818-1203-0).

1. **[^](#cite_ref-Burdett_9-0)** Avani Burdett. [*Delicatessen Cookbook – Burdett's Delicatessen Recipes: How to make and sell Continental & World Cuisine foods*](https://books.google.com/books?id=p5nhpRfaDpIC&pg=PT113). Springwood emedia. p. 113. [ISBN](/source/ISBN_(identifier)) [978-1-4761-4462-7](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4761-4462-7).

1. **[^](#cite_ref-10)** ["Gresk Moussaka - Kit 136g Toro"](https://meny.no/varer/middag/middag-kit/moussaka-kit/gresk-moussaka-7037610050531/). [Meny](/source/Meny). Retrieved 13 October 2025.

1. **[^](#cite_ref-11)** Sodha, Meera (15 March 2025). ["Meera Sodha's vegan recipe for Lebanese moussaka with five-garlic-clove sauce"](https://www.theguardian.com/food/2025/mar/15/lebanese-moussaka-five-garlic-clove-sauce-recipe-meera-sodha). *The Guardian*. Retrieved 28 December 2025.

1. **[^](#cite_ref-12)** ["Here's your ticket to a vegan take on moussaka that's actually traditional"](https://www.washingtonpost.com/lifestyle/food/heres-your-ticket-to-a-vegan-take-on-moussaka-thats-actually-traditional/2016/05/09/0516c6c6-13ca-11e6-81b4-581a5c4c42df_story.html). *The Washington Post*. 9 May 2016. Retrieved 28 December 2025.

1. **[^](#cite_ref-13)** ["مسقّعة الباذنجان أو المغمور اللّبناني... طعم ولا أشهى"](https://www.annahar.com/arabic/%D9%85%D8%B7%D8%A8%D8%AE/13072022015614391) [Eggplant moussaka or Lebanese maghmour... a taste like no other]. *[An-Nahar](/source/An-Nahar)*. Retrieved 28 December 2025.

1. **[^](#cite_ref-Hosking2010_14-0)** [Hosking, Richard](/source/Richard_Hosking) (2010). [*Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009*](https://www.google.com/books/edition/Food_and_Language/3ilvBQAAQBAJ?gbpv=1&pg=PA207). Oxford Symposium. p. 206-207. [ISBN](/source/ISBN_(identifier)) [978-1-903018-79-8](https://en.wikipedia.org/wiki/Special:BookSources/978-1-903018-79-8). Retrieved 19 March 2026.

1. **[^](#cite_ref-15)** ["كيف تصنع "المسقعة" المصرية بوصفة صحية؟"](https://www.noonpost.com/37003/). *NoonPost* (in Arabic). 13 May 2020. Retrieved 15 September 2025.

1. **[^](#cite_ref-16)** Karadsheh, Suzy (19 April 2024). ["Egyptian Moussaka"](https://www.themediterraneandish.com/egyptian-moussaka/). *The Mediterranean Dish*. Retrieved 15 September 2025.

1. **[^](#cite_ref-17)** ["تاريخ الطعام (16): بالرغم من شعبيتها.. المسقعة ليست مصرية! - بوابة الشروق"](https://www.shorouknews.com/news/view.aspx?cdate=21052019&id=a67f5b32-057e-48bb-a595-2913e4d61927) [Food History (16): Despite its popularity, moussaka is not Egyptian!]. *[Al-Shorouk](/source/Al-Shorouk)* (in Arabic). Retrieved 15 September 2025.

1. **[^](#cite_ref-18)** ["Feels like home: The Egyptian eggplant dish worth eating thousands of times"](https://www.sbs.com.au/food/article/feels-like-home-the-egyptian-eggplant-dish-worth-eating-thousands-of-times/zjrjlutsf). *[SBS Food](/source/SBS_Food)*. 10 April 2022. Retrieved 15 September 2025.

1. **[^](#cite_ref-Albala2011_19-0)** Ken Albala (2011). [*Food Cultures of the World Encyclopedia*](https://books.google.com/books?id=NTo6c_PJWRgC&pg=PA307). ABC-CLIO. pp. 307–. [ISBN](/source/ISBN_(identifier)) [978-0-313-37626-9](https://en.wikipedia.org/wiki/Special:BookSources/978-0-313-37626-9).

1. **[^](#cite_ref-20)** ["Patlıcan musakka tarifi (Musakka nasıl yapılır?)"](http://www.milliyet.com.tr/patlican-musakka-tarifi-musakka-pembenar-detay-zeytinyaglilarsebzeler-2460233/). *MİLLİYET HABER – TÜRKİYE'NİN HABER SİTESİ*. Retrieved 2018-04-24.

## External links

- Media related to [Musaka](https://commons.wikimedia.org/wiki/Category:Musaka) at Wikimedia Commons

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portal Breads Bataw Eish baladi Eish fino Eish merahrah Eish shamsi Feteer meshaltet Starters and salads Baba ghanoug Bedengan mekhalel Duqqa Hummus Salata baladi Tehina Torshi Cheeses Egyptian cheese (main article) Areesh Baramili Domiati Istanboli Mish Rumi Soups Ful nabet Kawareʻ Shorbet ʻads Shorbet khodar Dishes Bamia Besarah Eggah Fatta Fesikh Fatayer Feteer Ful medames Gollash Hamam mahshi Hawawshi Kabab Kamounia Kersha Keshk Koftet el hati Koftet rozz Koshary Macarona bil-bechamel Mazalika Mahshi Mahshi bedengan Mahshi felfel Mahshi kosa Mahshi kromb Mahshi waraq enab Mesaqaʻah Molokhiya Mombar Rozz meʻammar Sabanekh Sayadiya Shakshouka Shawarma Taʻmeya Torly Qolqas Desserts Atayef Baqlawa Basbousa Koskosi Eish essaraya Fakhfakhina Ghorayiba Halawa Kahk Kunafa Luqmet el qadi Mehalabiya Melabbes Malban Om Ali Rozz belaban Sawabe‘ Zeinab Common ingredients Vegetables Artichoke Bean Bell pepper Chili Eggplant Garlic Onion Lentil Spinach Tomato Herbs & spices Allspice Cumin Coriander Cardamom Chili Aniseed Bay leaves Dill Parsley Ginger Cinnamon Mint Cloves Taqliya Related cuisines Arab Ancient Egyptian North African Mediterranean Middle Eastern v t e Serbian cuisine Ingredients Milk Cheese Pule cheese Kačkavalj cheese Butter Bean Bell pepper Eggplant Feferon Cabbage Leek Lentil Olive Pea Spinach Tomato Almond Black pepper Chestnut Cinnamon Cumin Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Red pepper Sesame Thyme Walnut Breads Česnica Đevrek Kifla Lepinja Phyllo Pogača Popara Proja Slavski kolač Appetizers and salads Meze Serbian salad Ajvar Jogurt Kajmak Kiselo mleko Pinđur Urnebes Dishes Ćevapi Ćufta Čvarci Karađorđeva šnicla Mixed grill Mućkalica Pljeskavica Ražnjići Roasted piglet Sudžuk Burek Gibanica Griz Gulaš Đuveč Kačamak Musaka Paprikaš Pasulj Pilav Podvarak Prebranac Punjena paprika Punjene tikvice Sarma Sataraš Čorba Riblja čorba Svadbarski kupus Beverages Kisela voda Serbian coffee Rakija Šljivovica Beer Wine Krstač Prokupac Smederevka Tamjanika Vranac Desserts Baklava Knedle Krempita Ledena kocka Napolitanka Orehnjača Palačinke Pekmez Ratluk Ruske kape Šampita Slatko Sutlijaš Tulumba Uštipci Instruments Džezva Oklagija Roštilj Sač Related cuisines Austrian Balkan Bulgarian Greek Hungarian Mediterranean Middle Eastern Montenegrin cuisine Turkish v t e Eggplant dishes List of eggplant dishes Ailazan Ajapsandali Ajvar Alinazik kebab Baba ghanoush Badrijani Baghara baingan Baingan bharta Beguni Caponata Ciambotta Confit byaldi Dahi baigana Dì sān xiān Eggplant papucaki Eggplant salads and appetizers Escalivada Fried aubergine Hünkârbeğendi İmam bayıldı Karnıyarık Kashk e badamjan Kyopolou Kulawong talong Malidzano Mirza ghassemi Moussaka Parmigiana Pasta alla Norma Pinđur Pisto Poqui poqui Ratatouille Rollatini Şakşuka Stuffed eggplant Tepsi baytinijan Tombet Tortang talong Türlü Zaalouk Zacuscă

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Adapted from the Wikipedia article [Moussaka](https://en.wikipedia.org/wiki/Moussaka) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Moussaka?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.