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From Around The World.
Serve Pastitsio with small glasses of Ouzo~
Ouzo is an anise flavored colorless Greek liqueur.
Ouzo is the most famous Greek alcohol beverage, the trademark of the country.
It is a strong alcohol drink,
drinkable straight with ice or with a bit of water.
Ouzo happens to be my personal favorite:)
The best ouzo is made in Lesvos and
the famous trades are Ouzo Plomariou and Barbayanni.
Greece is also know for Wine.
For a list of fantastic Greek Wines go to: Greek Wines
Famous herbs of great quality are easy to find in Greece.
They are: chamomile, sage, basil, mint, parsley, tilio, and oregano.
Greek spices are: white sesame, cumin, machlepi and red saffron.
You can not mention Greece with out mentioning Olive Oil.
Read all about it here: Olive Oil
Greek Mezedes~ (appetizers)
1. Saganaki: Fried Cheese, many varieties of cheese is used. Excellent with a zest of lemon.
2. Keftedakia: Fried meatballs of beef, garlic and bread
1. Horiatiki Salata: Is a mix of fresh tomatoes, olives, cucumbers, onions, green pepper,feta cheese,
olive oil and oregano.
1. Moussaka: Made of potatoes, topped with eggplants, onions, minced beef and bechamel sauce.
2. Pastitsio: Consists of spaggeti #2, topped with minced beef, onions, tomatoes and bechamel sauce.
1. Fassolada: White bean soup
2. Patsa: Tripe Soup
What is Pastitsio?
Pastitsio is a baked pasta dish enjoyed in Greece and
throughout the Mediterranean and Middle East.
Pastitsio is the Greek version of Comfort Food~
This dish is versatile and
many different versions exist.
The typical Greek version consists of a thick, tube-like pasta such as:
bucatini, penne or any other type of a short, thick, tube-shaped pasta.
The pasta is baked with two sauces:
a red meat sauce made with tomatoes and spices and
a creamy white sauce such as a bechamel sauce.
Ingredients are layered together in a baking dish and
baked in the oven.
The word "pastitsio" is a Greek variation on the Italian word "pasticcio"
meaning a hodgepodge of different ingredients baked together in a single dish.
Even within Greece,
many versions of pastitsio exist.
Some recipes include ground lamb in the red/meat sauce,
while some use ground beef.
Cinnamon, allspice and/or nutmeg are
commonly added to the meat sauce.
The white sauce used to top the pastitsio,
is often a bechamel sauce or white sauce made
with milk and a light colored roux.
Some recipes call for a mornay sauce,
a variation on bechamel sauce
that includes grated cheese.
Greek immigrants brought the recipe for this layered
lamb-and-pasta casserole with them from the old country.
Serve with a green salad and a loaf of rustic bread.
- 6 ounces bucatini pasta
- 2 large eggs
- 1/2 cup feta cheese, cubed
- 1/4 cup milk
- 12 ounces lean ground lamb
- 1 yellow onion, chopped
- 1 (14.5 oz) can tomatoes, undrained and cut-up
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon nutmeg
- 1/8 teaspoon each salt and pepper
- 2/3 cup Parmesan cheese
- 1 1/2 cups milk
- 2 tablespoons flour
- 1/4 teaspoon each salt and pepper
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350°
- Cook pasta according to package directions. Drain, rinse and drain again.
- Transfer to a warm bowl.
- Separate the eggs.
- In a small bowl, lightly beat the yolks. Set aside for white sauce.
- Stir egg whites, feta cheese and 1/4 cup milk into the pasta. Set aside.
- Prepare the red/meat sauce. Cook the lamb and onion over medium high heat until meat is browned. Drain off fat. Stir in the tomatoes, oregano, nutmeg, salt and pepper. Bring to a boil, lower the heat and simmer, covered for 5 minutes. Remove from heat, stir in 2/3 cup Parmesan cheese
- Layer half of the pasta mixture in a lightly greased 8 x 8 x 2 baking dish. Top with meat sauce and then with the remaining pasta mixture.
- Prepare the white sauce. In a medium saucepan, whisk together 1 1/2 cups milk, flour, salt and pepper. Cook over moderate heat, whisking constantly for 8 minutes or until mixture is thickened and bubbly. Slowly stir about 1 cup of the hot mixture into the lightly beaten egg yolks, then return this mixture to the saucepan. Cook stirring constantly, for 3 minutes or until mixture thickens. (Do not boil) Stir in the 1/4 cup Parmesan cheese. Pour the sauce over the pasta layer.
- Bake for 30 to 35 minutes or until heated through.
- Let stand 10 minutes before serving.