Moussaka ([musa'ka]; Greek: μουσακάς, South Slavic: мусака/musaka, from Turkish: musakka, ultimately from Arabic: مسقعة musaqqaʿa "chille" ) is a traditional eggplant (aubergine)-based dish in the Balkans and the Middle East, but most closely associated with Greece and Turkey. The Greek version, which is the best-known outside the region, traditionally consists of layers of ground (minced) lamb or red meat, sliced eggplant and tomato, topped with a white sauce and baked. Turkish musakka, unlike the Greek version, is not layered. Instead, it is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat. It is eaten with cacık and pilaf ("Pilav" in Turkish). There are also variants with zucchini (courgette), carrots and potatoes. In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and eggplant, similar to Italian caponata, and is usually served cold as a mezze dish. The Slavic Macedonian, Bulgarian, Serbian, Bosnian, Montenegrin and Romanian versions are also made with potatoes. Despite its Arabic name, moussaka is usually thought of as a Greek dish in the West.