Moussaka
€20
ΜΑΝΗΜΑΝΗ · Athens
Moussaka made with beef, eggplant, potato, zucchini, and graviera foam.
Nutrition
- Protein33 g
- Fat55 g
- Carbohydrates34 g
- of which saturates
- 23 g
- of which sugars
- 14 g
- Fibre
- 5.1 g
- Salt
- 2.5 g
Vitamins and minerals, % of reference intake
- Vitamin B12 134%
- Potassium 64%
- Zinc 61%
- Folate 47%
- Calcium 46%
- Vitamin E 39%
- Vitamin A 32%
- Iron 29%
- Vitamin C 27%
- Vitamin B1 26%
- Vitamin D 24%
- Magnesium 23%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
A layered casserole consisting of sautéed vegetables and minced meat, topped with a creamy sauce.
- Cuisine
- Greek
Typical ingredients
- beef
- eggplant
- potato
- zucchini
- graviera cheese
- bechamel
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Greece
- Origin
- Greece
Read more
Moussaka (, UK also , US also ; see below) is an aubergine (eggplant)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. The modern Greek variant was created in the 1920s by Nikolaos Tselementes.
Excerpt from the Wikipedia article “Moussaka” · version used · CC BY-SA 4.0
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