moussakan.

Brit.

/mʊˈsɑːkə/,

/muːˈsɑːkə/, U.S.

/muˈsɑkə/,

/ˌmusɑˈkɑ/

Forms: 1800s muzakka, 1900s– mousaka, 1900s– moussaka, 1900s– moussakha, 1900s– musaka, 1900s– mussaka.

Origin: Probably of multiple origins. Partly a borrowing from Turkish. Probably partly a borrowing from modern Greek. Probably partly a borrowing from Balkan languages. Etymons: Ottoman Turkish mūṣāqa; modern Greek μουσακάς.

Etymology: < Ottoman Turkish mūṣāqa, Turkish musakka, ultimately < Arabic musaqqā, lit. ‘that which is fed liquid’ (see note), passive participle of saqqā to feed liquid to. In later use probably reborrowed variously via modern Greek μουσακάς and similar forms in Balkan languages: compare Romanian musaca, Bulgarian musaka, Serbian and Croatian musaka, Albanian musaka. Compare also French moussaka (1934 or earlier).The Arabic etymon suggests a procedure of repeatedly adding liquid during cooking; however, this is not mentioned for moussaka in Turkish cookery books, old or new. It perhaps refers simply to the addition of the sauce.

A Balkan and eastern Mediterranean baked dish of minced lamb or beef layered with vegetables (esp. aubergines, potatoes, courgettes, onions), usually with a topping of béchamel sauce.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > other meat dishes

langue de boeuf1381

sawgeatc1390

pome-garneza1450

olive1598

potato pie1600

capilotade1611

carbonade1651

beef à la mode1653

Scots collops1657

Scotch collops1664

galantine1702

grenadine1706

scotched collops1708

à la mode beef1723

miroton1725

German duck1785

cottage pie1791

chartreuse1806

timbale1824

sanders1827

rognon1828

rolliche1830

schalet1846

old thing1848

Brunswick stew1855

scrapple1855

moussaka1862

cannelon1875

crépinette1877

shepherd's pie1877

chop suey1888

estouffade1889

noisette1891

chaudfroid1892

patty1904

boeuf bourguignon1915

sukiyaki1920

bœuf stroganoff1932

bœuf1936

flauta1938

rumaki1941

rendang1948

pastitsio1950

keema1955

bulgogi1958

moo shu1962

Melba1964

shabu-shabu1970

carpaccio1974

al pastor1977

gosht1982

parmo1999

parmesan2003

beef stroganof-

1862 T. Efendi Turkish Cookery Bk. Index p. iii Mùzàkkà—Minced mutton, done with egg-plants.

1941 H. D. Harrison Soul of Yugoslavia 284 Moussaka is another dish which savours of the east. An earthenware dish is filled with alternative [sic] layers of minced mutton and slices of potato or egg plant which have been dipped in batter and lightly fried. Over this is poured a batter of eggs and sour cream and the whole is baked slowly for some hours.

1957 L. Durrell Bitter Lemons 215 We lunched..on a deserted beach to the west of Kyrenia,..eating a moussaka.

1966 Punch 3 Aug. 189/3 We were suspicious when she started us automatically with ouzo, and brought three bottles of retzina with the moussaka.

1993 Toronto Life July 68/2 The food is pretty good too..an okay moussaka crowned with heavy, soft béchamel that tastes a little of flour and a lot of grated cheese.

This entry has been updated (OED Third Edition, March 2003; most recently modified version published online March 2022).

单词	moussaka
释义	moussakan. Brit. /mʊˈsɑːkə/, /muːˈsɑːkə/, U.S. /muˈsɑkə/, /ˌmusɑˈkɑ/ Forms: 1800s muzakka, 1900s– mousaka, 1900s– moussaka, 1900s– moussakha, 1900s– musaka, 1900s– mussaka. Origin: Probably of multiple origins. Partly a borrowing from Turkish. Probably partly a borrowing from modern Greek. Probably partly a borrowing from Balkan languages. Etymons: Ottoman Turkish mūṣāqa; modern Greek μουσακάς. Etymology: < Ottoman Turkish mūṣāqa, Turkish musakka, ultimately < Arabic musaqqā, lit. ‘that which is fed liquid’ (see note), passive participle of saqqā to feed liquid to. In later use probably reborrowed variously via modern Greek μουσακάς and similar forms in Balkan languages: compare Romanian musaca, Bulgarian musaka, Serbian and Croatian musaka, Albanian musaka. Compare also French moussaka (1934 or earlier).The Arabic etymon suggests a procedure of repeatedly adding liquid during cooking; however, this is not mentioned for moussaka in Turkish cookery books, old or new. It perhaps refers simply to the addition of the sauce. A Balkan and eastern Mediterranean baked dish of minced lamb or beef layered with vegetables (esp. aubergines, potatoes, courgettes, onions), usually with a topping of béchamel sauce. ΘΚΠ the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > other meat dishes langue de boeuf1381 sawgeatc1390 pome-garneza1450 olive1598 potato pie1600 capilotade1611 carbonade1651 beef à la mode1653 Scots collops1657 Scotch collops1664 galantine1702 grenadine1706 scotched collops1708 à la mode beef1723 miroton1725 German duck1785 cottage pie1791 chartreuse1806 timbale1824 sanders1827 rognon1828 rolliche1830 schalet1846 old thing1848 Brunswick stew1855 scrapple1855 moussaka1862 cannelon1875 crépinette1877 shepherd's pie1877 chop suey1888 estouffade1889 noisette1891 chaudfroid1892 patty1904 boeuf bourguignon1915 sukiyaki1920 bœuf stroganoff1932 bœuf1936 flauta1938 rumaki1941 rendang1948 pastitsio1950 keema1955 bulgogi1958 moo shu1962 Melba1964 shabu-shabu1970 carpaccio1974 al pastor1977 gosht1982 parmo1999 parmesan2003 beef stroganof- 1862 T. Efendi Turkish Cookery Bk. Index p. iii Mùzàkkà—Minced mutton, done with egg-plants. 1941 H. D. Harrison Soul of Yugoslavia 284 Moussaka is another dish which savours of the east. An earthenware dish is filled with alternative [sic] layers of minced mutton and slices of potato or egg plant which have been dipped in batter and lightly fried. Over this is poured a batter of eggs and sour cream and the whole is baked slowly for some hours. 1957 L. Durrell Bitter Lemons 215 We lunched..on a deserted beach to the west of Kyrenia,..eating a moussaka. 1966 Punch 3 Aug. 189/3 We were suspicious when she started us automatically with ouzo, and brought three bottles of retzina with the moussaka. 1993 Toronto Life July 68/2 The food is pretty good too..an okay moussaka crowned with heavy, soft béchamel that tastes a little of flour and a lot of grated cheese. This entry has been updated (OED Third Edition, March 2003; most recently modified version published online March 2022). < n.1862
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