Greek

Name: Aglaia’s Moussaka
Ingredients: For the yogurt béchamel sauce; 1 bay leaf; 1/ 2 medium onion, peeled; 2 whole cloves; 1 1/2 cups whole milk; 1 ½ cups heavy cream; 1 1/2 tablespoons unsalted butter; 1/2 cup all-purpose flour; Coarse salt and freshly ground black pepper; Freshly grated nutmeg; 1/2 cup Greek yogurt* (or 1 cup regular plain yogurt that has been drained for 12 hours in a double thickness of cheesecloth set over a bowl); For the moussaka; 1/ 4 cup dried currants; 1 (28-ounce) can whole plum tomatoes; 2 1/4 cups olive oil; 1 pound 90-percent lean ground beef; 1 pound lean ground lamb; Coarse salt and freshly ground black pepper; 2 tablespoons ras el hanout* (a Moroccan spice blend), or more to taste; 1 teaspoon Aleppo pepper*, or more to taste; About 1 1/2 teaspoons ground cinnamon, or more to taste; 4 cups finely diced onion; 6 garlic cloves; 2 cups dry red wine, such as Agiorgitiko, Cabernet Sauvignon, or Sangiovese; 1 pound Idaho potatoes, cut in 18 (1/4-inch) thick slices; 2 medium yellow or red bell peppers, cored, seeded, and diced; 2 pounds eggplant, cut into 18 (1/4-inch thick) slices; 3 cups yogurt béchamel sauce (see above); 1 cup (about 1/ 4 pound) freshly grated kefalotyri* or Parmesan cheese; *Can be found in Middle Eastern markets and specialty shops

Aglaia’s Moussaka
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