Makaronia tou Fournou (Cypriot Pastitsio)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
8 people
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Course
Main Course
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Cuisine
Mediterranean
Makaronia tou Fournou (Cypriot Pastitsio)
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Makaronia tou fournou is the Cypriot version of pastitsio, the Greek oven-baked pasta with meat and tomato sauce as well as Béchamel.
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Ingredients
- 16 oz. tubular pasta (ideally bucatini or any tube-shaped pasta like rigatoni)
- ½ cup grated halloumi cheese (or dry anari)
- 1 tablespoon dried mint
- 1 egg white
- 1 tablespoon salt
- 1 tablespoon olive oil
For the meat sauce
- 1 lb ground pork (or a mix of pork and beef or veal)
- 1 onion , finely chopped
- ⅓ cup olive oil
- 1 teaspoon cinnamon
- 2 cups tomato puree
- 1 bunch parsley , finely chopped
- 1 tablespoon dried mint
- salt
- black pepper
For the Béchamel sauce
- 6 cups milk
- ½ cup butter
- ½ cup flour
- ½ teaspoon nutmeg
- 3 egg yolks
- ⅓ cup grated halloumi cheese (or dried anari)
- salt
Equipment
- Baking pan (13x9 inches / 30x20 cm)
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Instructions
- In a large saucepan, bring water to a boil and add salt.
- Cook the pasta al dente according to the package instructions, for about 10 minutes, as they will be cooked later on.
- Remove from the heat, drain and mix a tablespoon olive oil.
- Heat the olive oil in a pan and sauté the onion until translucent.
- Add the ground meat and sauté for a few minutes.
- While mixing, add salt, pepper, ½ teaspoon of cinnamon and tomatoes and cook over moderate heat for about 15 minutes.
- Remove from the heat and mix in parsley.
- Béchamel sauce
- Heat the milk prior to preparing the sauce.
- Beat the egg yolks separately.
- In a saucepan, melt the butter and add the flour, salt and nutmeg and whisk thoroughly for 2 to 3 minutes.
- Add the warm milk, stirring constantly, until the sauce is thick and creamy.
- Add the egg yolks slowly and mix until they are incorporated.
- Stir in grated halloumi cheese and set aside.
- Beat the egg white, reserved from the Béchamel sauce, and mix with the pasta as well as ¼ cup of the grated halloumi and the dried mint.
- In a baking pan (about 13x9 inches / 30x20 cm), layer half of the pasta.
- Put the ground meat on top and then add the remaining pasta on top.
- Cover pasta with the Béchamel sauce and sprinkle with 1/4 cup of grated halloumi and ½ teaspoon of cinnamon.
- Bake in an oven preheated to 350 F (180˚C), for about 45 minutes to 1 hour or until golden on top.
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Overall Rating
5.0
3 reviews
Excellent
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