Pastitsio

Ingredients

For the keema (minced meat)

500-600 gr minced meat

2 medium onions

75 ml olive oil

400 gr fresh tomato or 300 gr tomato concassé

Salt

60 ml wine

Pepper

Cinnamon

 

For the béchamel sauce

1lt milk

4-6tbs butter

Flour*

Thin béchamel: 4tbs

Medium béchamel: 8-10tbs

Thick béchamel: 12tbs

*on its own or mixed with corn flour

2-3 egg yolks

Salt

Nutmeg

1/2-1 cup grated cheese

 

For the pasta

400 gr pasta (preferably bucatini or other tubular pasta)

2-3 egg whites

75 gr grated cheese

30ml olive oil

 

For the topping

30 ml olive oil

20 gr breadcrumbs or 30 gr grated cheese

Nutmeg (optionally)

 

Instructions

Instructions for the béchamel sauce

 

 

Trivia

Typical dish of what we call “Greek urban cuisine”, pastitsio is in the recipe books of all Greeks since the beggining of 20th century and remains unchanged until today! Fluffy, soft but also steady, here is our pastitsio!