It's Moussaka. Moose Ka-Ka? My Big Fat Greek Dinner - Morrocan-spiced Pastitsio With Lamb and Feta

Put some Windex! There you go.

I love, love, love My Big Fat Greek Wedding, and have always regretted that Nia Vardalos didn't seem to be able to pull off another comic masterpiece. But she is only 52. There's oodles of time. Fifty is the new 40!!

I read recently that the movie is the highest grossing Romcom of all time. Impressive, but in my opinion, a "word" like "Romcom" should never have been allowed in the Urban Dictionary of Life. It's right down there with "bromance".

By the way, Windex was needed in the making of this dish. In my tiny, cramped kitchen, the cast iron pan stays in the oven, but is removed when something else has to go in. I sit it aside and sometimes on the floor, as in during the preparation of this dish. In this event, managed to turn around near the open fridge door and slammed ankle bone into handle. With all respect to Gus, Windex does NOT help this kind of injury.

OK, both dishes (Moussaka and Pastitsio) kind of resemble either lasagna or Shepard's Pie, but they are different, and equally delicious. This is comfort food with a complex and irresistible blend of spices. It smells yummy cooking and baking, looks brown and creamy coming out of the oven and tastes even better the next day.

This man is not eating my pastitsio. Ever.

I served this with a cucumber and tomato salad and warm pita bread triangles, the softer, plumper, fluffier ones that are almost like naan or the Arabic bread from the Mediterranean market I love. Ouzo optional.

Opa! I mean, Mangia!

Out of the oven

MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA

BY ROZANNE GOLD BON APPÉTIT MARCH 2011

2 tablespoons olive oil

1 1/4 cups chopped red onion

2 large garlic cloves, chopped

1 pound ground lamb

1 28-ounce can diced tomatoes in juice

2 tablespoons chopped mint

1 1/2 tablespoons ras-el-hanout (if you can't find it in a specialty store, see recipe below)

1 tablespoon tomato paste

3 teaspoons ground cumin, divided

1 teaspoon ground cinnamon

3 cups whole milk, divided

8 tablespoons (1 stick) unsalted butter, divided

6 tablespoons all purpose flour

3 large eggs, separated

6 ounces feta cheese, crumbled

1 pound penne rigate

1/2 cup freshly grated Parmesan cheese, divided

PREPARATION

Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.

Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.

Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.

Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.

Ras-el-hanout

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground ginger

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

3/4 teaspoon ground cinnamon

3/4 teaspoon ground coriander seeds

3/4 teaspoon cayenne

3/4 teaspoon ground allspice

1/2 teaspoon ground cloves

PREPARATION

In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

CUCUMBER, TOMATO AND RED ONION SALAD WITH MINT, PARSLEY, FETA AND OLIVE

1/2 large cucumber, peeled, sliced in half lengthwise and thinly sliced
1 cup cherry or grape tomatoes, sliced
1/4 red onion, thinly sliced
1 tbsp. chopped mint
1 tbsp. chopped Italian parsley
2 tbsp. crumbled feta cheese
8 or 10 Kalamata olives, sliced
2 tbsp. red wine vinegar
1 tbsp. olive oil
S&P

Combine all ingredients in a bowl and toss.