Moussaka

Salt, place in colander, and let drain at least 30 minutes:
· 2 large eggplants, slided lengthwise into 1/4-inch slices

Meanwhile, heat in a deep, heavy skillet over medium high heat:
· 1 inch olive oil

Fry briefly in the oil, 2 to 3 minutes, without letting them cook through:
· 1 pound of potatoes, peeled and cut into 1/4 – inch slices

Remove to paper towels to drain. Layer the potatoes in a lightly oiled 9x13-inch baking dish at least 2 ½ inches deep. Set aside.

In the same oil, cook over medium-high heat:
· 3 large green bell peppers, seeded, quartered lengthwise, and cut into 1-inch pieces

Cook, stirring often, until they begin to brown, about 10 minutes. Remove to paper towels, and place in a medium to large skillet over medium heat. Add and sauté, stirring often, for about 10 minutes.
· 1 pound ground lean lamb
Add:
· 1 ½ cup chopped onions
Continue to sauté, stirring often, for another 10 minutes or until onions become translucent. Add:
· ½ to 1 ½ tsp ground red pepper
· 1/3 cup red wine
· ½ cup currants
· 1 lb. ripe tomatoes, finely chopped, or 2 ½ cups canned chopped tomatoes in their juice

Lower the heat and simmer for about 15 minutes. Season with:
· Salt
· ¼ tsp black pepper
· 1 to 2 pinches nutmeg
· ½ to 1 tsp Ras el Hanout* [DON'T FORGET TO MEASURE IT OUT:)]

Remove from the heat and set aside. The mixture should be spicy. Preheat the broiler. Rinse and dry the eggplant and place them on a baking sheet. Brush both sides with oil, and broil until golden on both sides, about 3 minutes each side. Preheat oven to 400 degrees. Arrange eggplant over the potatoes. Spoon the lamb and tomato sauce over the eggplant and layer with the peppers. Pour over:
· Yogurt and Olive Oli Bechamel*
Bake for one hour, until the top starts to color and the moussaka becomes bubbly. Let sit for 15 minutes before serving.


Ras El Hanout
· 2 tbs ginger
· 2 tsp black pepper
· 2 tsp allspice
· 2 tsp nutmeg
· 2 tsp mace
· 2 tsp cardamom
· 2 tsp cinnamon
· 2 tsp turmeric
· 1 tsp coriander
· ¼ tsp ground cloves
· ¼ tsp red pepper


Yogurt and Olive Oli Bechamel
Whisk together in a saucepan over medium heat:
· 4 tbs olive oil
· 4 tbs all-purpose flour

Cook, whisking, for about 1 minute until the mixture starts to froth. Remove from heat, whisk for a couple of minutes, then pour in, whisking constantly:
· 2 cups cold whole milk

Whisk in:
· 1 cup whole-milk yogurt

Set over the heat and, whisking, bring to a boil to thicken. The mixture may look curdled, but it will smooth once it has boiled and thickened. Stir in:
· 2/3 cup grated Gruyere cheese
· Salt
· Pepper