MOUSSAKA ARMENIAN STYLE

1/4 cup extra virgin olive oil
1 1/2 pounds red, white or Yukon gold potatoes, sliced 1/4 inch thick
Kosher salt
1 small yellow or white onion, finely chopped
1/2 pound ground lamb (or beef)
2 small tomatoes, peeled, seeded and chopped
2 tablespoons chopped fresh flat leaf parsley
1 teaspoon chopped fresh dill
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 1/2 cups Yogurt Bechamel (see below)
1 large egg
1/3 cup coarsely grated ricotta salata or Parmesan cheese

Preheat oven to 350°. Heat oil in a large saute pan over medium-high heat, salt potato slices and fry them (in batches), turning once, until just golden around edges (about 3 minutes). Lift out slices with kitchen tongs, let oil drip back into pan and transfer to a plate. When last batch of potatoes is done, add onion and lamb to pan and sauté about 2 minutes or until meat is no longer pink. Add tomatoes, parsley, dill, allspice and pepper, stir and sauté over medium-high heat, until mixture is fairly dry and crumbly (2 to 3 minutes), then remove from heat.

Arrange half of potato slices in an overlapping layer in an 8 x 10-inch casserole, spread lamb mixture over potatoes, then cover with remaining potato slices in an overlapping layer.

Whisk egg into bechamel and pour over the top, sprinkle cheese over all and bake until golden on top and slightly brown around edges, about 45 minutes. Remove from oven and let rest for 15 minutes. Cut into portions. Serves 4

Yogurt Bechamel Sauce - To cook in the microwave, put 3 tbsp butter in a large bowl and microwave uncovered on high for 2 minutes, until foaming. Remove and whisk in 3 tbsp flour. Return to the microwave and cook uncovered on high until boiling, 1 to 2 minutes. Remove, whisk in 1.5 cups yogurt, and microwave uncovered on high for 2 minutes. Remove again, whisk to smooth, and continue microwaving uncovered on high until thickened, about 1 minute. Stir in the salt to taste and a pinch of nutmeg. Makes about 1 2/3 cups