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 in southeastern Europe on the southern part of the Balkan Peninsula

receiving a lot of love and attention from many people

situated in the east

the Mediterranean Sea or the region consisting of 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 liquid or soft mixture served with food to add flavor

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

an enclosed compartment or appliance used for baking, roasting, 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

the meat of cattle used as food

a soft, juicy fruit, usually red when ripe, that is eaten raw or cooked as a vegetable

a round, layered vegetable with a strong smell and flavor, formed from the bulb of an onion plant

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, used for spreading on bread and 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 food in hot oil or fat

the particular taste and smell that a food or drink has

a food made from milk that has been separated into solid curds and prepared in various ways

a small ball of gas enclosed by liquid or contained within a liquid or solid

a cold dish made mainly from raw or cooked vegetables, often mixed with a dressing and sometimes other ingredients

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 special event or gathering held to mark a happy occasion or important achievement

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