Moussaka is typically a greek or turkish dish of lamb and eggplant seasoned with tomatoes. Versions made with potatoes, artichoke stems, and cauliflower also exist. This sephardic recipe for fish moussaka appears in la cucina nella tradizione ebraica, a cookbook assembled by an italian women’s group. It also appears in the collection of recipes from temple or ve shalom in atlanta, but without the rice. In salonika, peshe is adopted from pesce, the italian word for fish.