Greek Pastitsio

On the Menu Today~

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From Around The World.

Country: Greece

Recipe: Pastitsio

Serve Pastitsio with small glasses of Ouzo~
Ouzo is an anise flavored colorless Greek liqueur.
'Opa!'

Traditional Specialties~

Ouzo: 
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

Herbs: 
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.

Olive oil: 
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

Greek Salads~ 
1. Horiatiki Salata: Is a mix of fresh tomatoes, olives, cucumbers, onions, green pepper,feta cheese,
olive oil and oregano.

Main Dishes~
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.

Soups~
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 Pastitsio~
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.
Absolutely Delicious~

Greek Pastitsio

Ingredients

• 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

Cooking Directions:

1. Preheat oven to 350°
2. Cook pasta according to package directions. Drain, rinse and drain again. 
3. Transfer to a warm bowl.
4. Separate the eggs. 
5. In a small bowl, lightly beat the yolks. Set aside for white sauce.
6. Stir egg whites, feta cheese and 1/4 cup milk into the pasta. Set aside.
7. 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
8. 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.
9. 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.
10. Bake for 30 to 35 minutes or until heated through.
11. Let stand 10 minutes before serving.

Greece, Pastitsio, Casserole, Lamb