Moussaka is a definitive Greek solace nourishment, and it was one of my most loved dishes growing up. This is fundamentally the rendition my mom made, with just a couple of minor changes (don’t advise her). It is similarly as great to eat the second day as it is the day it’s made, so don’t stress over scraps.


1 cup red wine

¼ cup golden raisins

4 tablespoons extra-virgin olive oil

1 pound ground lamb

½ teaspoon red pepper flakes

½ teaspoon ground cinnamon

½ teaspoon ground coriander

¼ teaspoon ground cumin

Kosher salt and freshly ground black pepper

1 large yellow onion, halved and thinly sliced

1 red bell pepper, stemmed, cored, and thinly sliced

5 garlic cloves, finely chopped

2 tablespoons tomato paste

1 (28-ounce) can plum tomatoes, pureed with juice until smooth

¼ cup chopped fresh flat-leaf parsley, plus more for serving

¼ cup chopped fresh mint

2 tablespoons chopped fresh oregano


1½ cups canola oil

1½ pounds eggplant, cut crosswise into ½-inch-thick slices

Kosher salt and freshly ground black pepper


6 tablespoons unsalted butter, plus more for the dish

½ cup all-purpose flour

2½ cups whole milk

1 bay leaf, fresh or dried

Kosher salt and freshly ground black pepper

⅛ teaspoon freshly grated nutmeg

3 large egg yolks

1 cup Greek yogurt

Grated zest of 1 lemon

½ cup crumbled feta

1 To cook the lamb: Heat the wine until warm to the touch. Soak the raisins in the wine for 30 minutes. Drain, reserving the wine and raisins separately.
2 Meanwhile, in a 6-quart saucepan, heat 1 tablespoon of the olive oil over high heat. Add the lamb, red pepper flakes, cinnamon, coriander, and cumin, season with salt and black pepper, and cook, stirring to break up the meat, until browned, about 5 minutes. Remove the lamb with a slotted spoon and set aside. Discard any accumulated liquid in the pan.