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By Root 748 0

5 minutes. Add the olive oil, semolina flour, all-purpose flour, and salt and mix on medium speed for 10 minutes, until the dough is smooth, scraping the dough hook midway. Transfer the dough to a lightly floured work surface and knead it with floured hands two to three times, then shape the dough into a ball (see Note). Oil a large mixing bowl, add the dough, and cover with plastic wrap. Set the dough aside in a warm, draft-free place until doubled in size, about 2 hours. Punch down the dough and allow it to rise a second time until nearly doubled in size, about 1 hour. Divide the dough in half; knead each portion into a ball, and use as directed.

Makes enough dough for two 12-to 14-inch pizzas

Note: To make the dough by hand, combine the water, yeast, and sugar in a medium bowl and let it sit until the mixture begins to foam, about 5 minutes. Add the olive oil, semolina, and 2½ cups of the flour and stir with a wooden spoon to combine. Add the remaining 1 cup of flour and the salt and mix well with your hands, working to incorporate it into the dough little by little. Transfer the dough to a lightly floured work surface and knead it with floured hands at least 5 and up to 7 minutes, adding more flour as needed to form a smooth, elastic dough that is not too sticky. Form it into a ball and proceed with the recipe.

MOUSSAKA

This traditional Greek dish needs no introduction … it’s for eggplant lovers only and is Greece’s answer to lasagna. It does take a bit of time to assemble, but it’s a great make-ahead dish, and, as a bonus, it gets even better as it sits in the fridge for a day or two. Talk about leftovers to die for! Simply reheat leftover portions in a moderate oven and dig in.

3 large eggplants (3½ to 4 pounds total), peeled and cut lengthwise into ¼-inch-thick slices

¾ cup plus 2 tablespoons olive oil, or more as needed

Salt

3 large baking potatoes (2 pounds total), peeled and cut crosswise into ¼-inch-thick slices

1 medium onion, finely chopped

1 pound ground beef

12 ounces ground lamb

2 tablespoons minced garlic

1 teaspoon dried oregano, crumbled between your fingers

2 tablespoons tomato paste

½ cup dry red wine

½ cup canned crushed tomatoes

¾ teaspoon freshly ground black pepper

1 cup water

2 tablespoons minced fresh parsley leaves

6 tablespoons (¾ stick) unsalted butter

½ cup all-purpose flour

5 cups whole milk

1½ cups grated kefalotyri or kasseri cheese or a combination of Parmigiano-Reggiano and Romano

2 eggs plus 2 egg yolks, lightly beaten

1. Preheat the oven to 450°F.

2. Lay the eggplant slices in a single layer on large baking sheets. Brush both sides of each slice lightly with some of the olive oil (you should use about ½ cup for all the slices) and then season the slices with 1 teaspoon salt. Place the baking sheets in the oven and bake until the eggplant slices are soft and lightly golden, 15 to 20 minutes. Remove and set aside to cool.

3. Heat 1½ tablespoons of the remaining oil in a large skillet over medium-high heat. Working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper towel–lined plate to drain briefly; repeat with the remaining potato slices, adding 1½ tablespoons of oil to each batch. (You should be able to cook the potatoes in 4 batches.) Season the potato slices lightly with salt.

4. Add the onion to the skillet and cook until tender, about 4 minutes. Add the ground beef and lamb, garlic, and oregano and cook, stirring to break up any lumps, until the meat is browned, about 6 minutes. Stir in the tomato paste and cook until lightly browned, about 2 minutes. Add the wine and cook until evaporated, then add the crushed tomatoes, pepper, and water and reduce the heat to low. Cook, stirring occasionally, until almost all the liquid is evaporated, 10 to 15 minutes. Stir in the parsley and season with salt to taste; set aside.

5. In a medium saucepan, melt the butter and whisk in the flour. Cook, stirring, for 2 to 3 minutes; do not allow the flour to brown. Gradually whisk in the milk,