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A Greek dish consisting of layers of ground lamb or beef and sliced eggplant topped with a cheese sauce and baked.
[Greek mousakas and similar forms in other Balkan languages, all ultimately from Turkish musakka, a dish of eggplants and tomatoes braised under a layer of minced meat, from Arabic musaqqā, watered, made to drink (the dish being so called because water or broth is poured over the layer of meat, and the vegetables are braised in the meat broth or juices), passive participle of saqqā, to chill, derived from (iterative or intensive) of Arabic saqā, to water, give to drink; see šqy in the Appendix of Semitic roots.]
(Cookery) a dish originating in the Balkan States, consisting of meat, aubergines, and tomatoes, topped with cheese sauce
[C20: from Modern Greek]
mous•sa•ka(muˈsɑ kə, ˌmu sɑˈkɑ)
n., pl. -kas.
a Greek dish consisting of layers of eggplant and seasoned ground lamb, topped usu. with a custard or cheese sauce and baked.
[1930–35; < Modern Greek mousakâs < Turkish musakka]