Pastizio

Ingredients for 6 servings:

• 1,000 g minced meat
• 1,000 g macaroni
• 10 tbsp flour
• 1 onion(s)
• e.g. cheese (kefalotiri)
• ½ liter of milk
• 4 eggs
• 1 pinch of nutmeg
• ½ tube(s) tomato paste
• 400 ml water, warm
• margarine
• 3 bay leaves
• salt and pepper
• Breadcrumbs
• butter

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Greek macaroni casserole with minced meat

Dice the onions and fry them with margarine in a pan. Then add the minced meat and fry over medium heat until golden brown. Then mix ½ a tube of tomato paste with the water and add it. When it starts to boil, add salt, pepper, a pinch of nutmeg, and the bay leaves, and add more water until the minced meat is covered. Then let the water evaporate completely and remove the bay leaves. Meanwhile, cook the macaroni until it is pliable but not yet al dente, drain well, and mix it in a bowl with a knob of butter. Separate the eggs. Beat the egg whites until stiff peaks and add them to the macaroni with a handful of grated cheese, and mix well. Then mix half of the lukewarm minced meat with the macaroni. Grease the baking dish well with margarine and sprinkle with breadcrumbs. Add half of the pasta to the dish, then spread the remaining minced meat over it, and then pour the other half of the pasta over it. Bechamel sauce: Pour plenty of margarine into a large saucepan and heat over medium heat. Using a whisk, add the flour a tablespoon at a time, stirring constantly, until it forms a firm paste, then fry briefly. Slowly add the milk, stirring constantly. Stir until the mixture becomes creamy. You can test for the ideal consistency by dipping the whisk into the sauce and lifting it up; it should fall to the bottom in chunks, not runny. Remove the pan from the heat, beat the egg yolks, and stir in 7-10 tablespoons of grated cheese (depending on taste and consistency). Pour the sauce over the pasta, smooth it down, and sprinkle a little cheese on top. Preheat the oven to 260°C (400°F) and bake the casserole on the middle rack for 1/2-1 hour, depending on the desired browning.