pastitsio

anyone ever have this?

en.wikipedia.org...

The typical Greek version has a bottom layer that is bucatini or other tubular pasta, with cheese and egg as a binder; a middle layer of ground beef, veal or lamb with tomato and cinnamon, nutmeg or allspice; another layer of pasta; and a top layer of sauce, varying from an egg-based custard to a flour-based Béchamel or a Béchamel with cheese (known as Mornay sauce in France). Grated cheese is often sprinkled on top. Pastitsio is a common dish, and is often served as a main course, with a salad

this stuff is banging. very interesting taste with the nutmeg in there.

my buddy john at work emigrated from greece when he was 20. he is about 75 now. maintenance guy. retired and bored..
anyway he is super cool and he is a big foodie. we go out to eat together every now and again cause we both like to try different things. his wife is dead and my wife basically likes pizza and burgers so the more exotic stuff i dont get to sample very often anymore.

he makes this at home though. dropped some off for me today.

great dish

just a heads up...if you ever get the chance to try it you should

a reply to: TinySickTears

I remember that one. My cousin used to cook it in Italy, I didn't like it too much but everybody else loved it. Nutmeg is a secret ingredient for awesome lasagna.

Béchamel is also the original white sauce for lasagna, my father was from Bologna. Ricotta is what is used in America, probably in American Pastitsio too.

The Mrs is from Cyprus and lets just say it would be as many ways as doing a basic burger, every ya ya has their own recipe which is handed down

Now the main thing would be the use of aubergine to replace the pasta, but not always depending on how you fancy it.


But I think like a lot of things there is a 1000 and 1 variations of the basic good idea shall we say.

a reply to: TinySickTears

That looks fantastic. Much effort to prepare though I imagine, I'm hungry again now, cheese and onion toasted sandwhich it has to be. Not the same as that lush food in your pic!

a reply to: TinySickTears

I like the looks of it. Easy, filling, cheap to make yet tasty.

a reply to: angeldoll

The layer of tube pasta wouldn't look like that if I'd baked it, would have not been in straight lines.

Absolute quality!

Pro tip for those planning on making this - Don't go overboard with the nutmeg!

Lesson learned here.

Bon Appetit!

a reply to: TinySickTears

YES and I LOVE IT SOOOOO MUCH! It is one of my favorites.

Here is my recipe for it right on ATS, back when I had time to post a ton of recipes on here. OH how I will be posting more soon enough. I just need to get my butt back in the kitchen and take some pics.

Mblahs pastichio not to be confused with pistachio

The cheese can be tricky to find and it isn't cheap but imo it makes a huge difference in taste. You can substitute with parmesan or another similar white cheese.

I have a friend with a Greek restaurant here and I almost died when I saw this on the menu. First Greek restaurant I ever saw with it. I have it every single time I go there. If I don't have it with my meal I take it home with me. OH how delicious it is. I can't wait til I can afford to cook it or buy it again. I've been craving it for a while.

a reply to: TinySickTears

Looks excellent

Like a Greek lasagna. Will certainly make this in summer,with Greek salad and homemade breadrolls,thanks for sharing.