Pastitsio - Greek Macaroni Pie #healthydinner #macaroni #lunch #pie #food

Pastitsio is a Greek-style macaroni cheddar pie. In this simple family most loved formula layers of ooey gooey macaroni cheddar sandwich a spiced sheep mince. Formula initially distributed in 2015 and was refreshed in March 2019 with new photographs.

Pastitsio in some cases spelt pastichio, is a Greek heated pasta dish with made ground meat and béchamel sauce. Plans change, yet the customary pastitsio more often than not has a base of rounded pasta (like bucatini) with an egg as well as cheddar blend to tie.

This is topped with a layer of ground hamburger as well as ground pork with tomato sauce, cinnamon and cloves. The top pasta layer is blended with a béchamel sauce prepared with nutmeg or allspice, and the entire dish is topped with a layer of ground goat cheddar.

In Cyprus, a comparative dish is made with ground sheep, as I've finished with my formula, which is enhanced with mint, parsley or cinnamon. It's typically served at Easter time with a spit cook.

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Ingredients :

• 235 grams dry elbow macaroni reserve the pasta water
• 2 tbsp olive oil
• 1 large onion diced
• 2 garlic cloves
• 500 grams lean lamb mince
• 1 lamb stock pot
• 2 tsp tomato puree
• 1 tsp cumin seeds toasted and ground
• 1 tsp ground cinnamon
• 1 tbsp chopped fresh mint
• 50 grams unsalted butter
• 50 grams plain flour
• 135 grams plain yogurt
• 125 ml full fat milk
• 80 grams Kefalotyri cheese or Parmesan
• sea salt
• freshly ground black pepper

Instructions :

1. Preheat the oven to 180 C/ 375 F.
2. Bring a pan of salted water to the boil and cook the macaroni according to the package instructions, until al dente. About 8 minutes. Reserve 300 ml of the pasta cooking water to make your stock with.
3. Drain the pasta in a colander and pour over plenty of cold water to stop the cooking process. Set aside.
4. Meanwhile, heat the oil in a saute pan.
5. Gently saute the onion and garlic for 8-10 minutes, until softened. Add the lamb mince, season well with salt and pepper, and cook until browned all over.
6. Mix the lamb stock cube with the pasta water to make a lamb stock, and pour into the lamb mixture along with the ground spices, tomato puree and chopped mint.
7. Simmer, gently, for 10-15 minutes, until the mixture is thick.
8. Heat the butter in a small saucepan until melted and beginning to bubble. Stir in the flour and cook for one minute, stirring constantly.
9. Remove from the heat and whisk in the milk and yogurt.
10. Return to the heat and cook gently for a further five minutes. Remove from the heat again and stir in half of the grated cheddar.

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