Pastitsio Recipe
I have perfected this wonderful Pastichio recipe in no time. Mark this Pastichio, or else you will later regret bookmarking this recipe.
Ingredients
3 tablespoons olive oil
2 pounds ground lamb
1 large onion, grated
Few parsley sprigs, chopped
1 tablespoon tomato paste mixed with 1/2 cup water
1 pound elbow macaroni, cooked according to directions on package and drained
1 pound fresh kefa lotyri cheese, grated
Bechamel Sauce:
1/2 cup butter, melted
7 tablespoons flour
1 1/2 quarts milk, heated to lukewarm
10 eggs, separated
Directions
1. Heat oil in a large skillet. Add meat and onion and cook until meat is brown. Add chopped parsley and diluted tomato paste. Cover and simmer for 30 minutes. If any liquid remains, cook meat uncovered until liquid has evaporated.
2. Spread half the cooked macaroni in an 18 X 12-inch baking dish and cover with all the meat mixture. Sprinkle top with three fourths of the cheese. Form a layer with remaining macaroni.
3. Meanwhile, to make sauce, melt butter in a large saucepan. Add flour and mix with a whisk for several minutes. Gradually add milk while stirring; simmer until sauce thickens, stirring frequently.
4. Separate eggs. Beat whites in a bowl until they pile softly. Beat yolks in another bowl. Fold yolks and whites together, then fold in sauce. Spoon over meat and macaroni. Sprinkle with remaining cheese.
5. Bake at 325°F about 45 minutes, or until golden brown. Cool slightly before serving.
2. Spread half the cooked macaroni in an 18 X 12-inch baking dish and cover with all the meat mixture. Sprinkle top with three fourths of the cheese. Form a layer with remaining macaroni.
3. Meanwhile, to make sauce, melt butter in a large saucepan. Add flour and mix with a whisk for several minutes. Gradually add milk while stirring; simmer until sauce thickens, stirring frequently.
4. Separate eggs. Beat whites in a bowl until they pile softly. Beat yolks in another bowl. Fold yolks and whites together, then fold in sauce. Spoon over meat and macaroni. Sprinkle with remaining cheese.
5. Bake at 325°F about 45 minutes, or until golden brown. Cool slightly before serving.
