Vocabulario de Platos Clave - Moussaka

a dish of ground lamb with eggplants, onions, and tomatoes topped with cheese, originated in Greece

known by a lot of people

food that is made in a special way as part of a meal

a country with a long history and rich culture located in South Eastern Europe and Northern Mediterranean Sea

receiving a lot of love and attention from many people

situated in the east

the sea that is to the south of Europe, north of the North Africa and west of the Western Asia or the countries surrounding it

the region including countries such as Egypt, Iran, Turkey, etc. that has Mediterranean Sea to its west and India to its east

an amount or sheet of something covering a surface or lying between two other things

a vegetable with dark purple skin, which is eaten cooked

the flesh of animals and birds that we can eat as food

having a smooth and soft texture

a flavorful liquid, served with food to give it a particular taste

to cook food, usually in an oven, without any extra fat or liquid

a box-shaped piece of equipment with a front door that is usually part of a stove, used for baking, cooking, or heating food

to take pleasure or find happiness in something or someone

having the highest level of significance or central importance

to want something or someone that we must have if we want to do or be something

having been cut or divided into small pieces or fragments

meat that is from a young sheep

meat that is from a cow

a soft and round fruit that is red and is used a lot in salads and many other foods

a round vegetable with many layers and a strong smell and taste

a type of vegetable having a strong smell and spicy flavor that is used in cooking

a type of dried plant with a pleasant smell used to add taste or color to the food

a spice that is made from the dried and rolled barks of a Southeast Asian tree, especially used in sweet foods

the hard seed of a tropical tree that is spherical in shape and very aromatic, used as a spice to add flavor to cakes, sauces, etc.

milk thickened with a butter and flour roux

the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.

a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.

a soft, yellow food made from cream that we spread on bread or use in cooking

to envelop something in a layer of material

a person whose family comes from the Arab world, especially the Middle East and North Africa

a large area of land or of the world with specific characteristics, which is usually borderless

relating to the country, people, culture, or language of France

a specific way or process of doing something, particularly an established or systematic one

to make a person or thing ready for doing something

to cook in hot oil or fat

the specific taste that a type of food or drink has

a soft or hard food made from milk that is usually yellow or white in color

a small, hollow sphere of gas

a mixture of usually raw vegetables, like lettuce, tomato, and cucumber, with a type of sauce and sometimes meat

to bring to equality by adjusting different elements

having a lot of value

the general beliefs, customs, and lifestyles of a specific society

used to express that something happens continuously from the beginning to the end of a period of time

a gathering or event where people come together to honor someone or something, often with food, music, and dancing

to make a person remember an obligation, task, etc. so that they do not forget to do it