MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA
Steps:
- Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 21/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper. Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using. Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend. Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.
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Jessy Saul
[email protected]I was disappointed with this recipe. The lamb was tough and the spices were overpowering. I would not recommend this recipe.
Shalom Isaac
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think next time I would use less cayenne pepper.
Iselda Haka
[email protected]The flavors in this dish were amazing! The lamb was so tender and the spices were perfect. I would highly recommend this recipe.
Nusrat jahan Arohi
[email protected]This dish was delicious and easy to make. I used ground beef instead of lamb, and it turned out great. I will definitely be making this again.
Geremmy Brayan Palma Rivera
[email protected]I'm not a fan of lamb, but I really enjoyed this dish. The spices were well-balanced and the feta cheese helped to cut through the richness of the lamb.
Ryan Kriel
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. I will definitely be making this again.
M Riaz Muhammad riaz
[email protected]I made this dish for a party and it was a huge success. Everyone loved it! I will definitely be making it again.
Solomon Mathonsi
[email protected]This dish was amazing! I've never had anything like it before. The lamb was so tender and the flavors were incredible.
Malak Yusef
[email protected]I was disappointed with this recipe. The lamb was tough and the spices were overpowering. I would not recommend this recipe.
TEJ GRG TAMU
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think next time I would use less cayenne pepper.
Noble Koehler
[email protected]The flavors in this dish were amazing! The lamb was so tender and the spices were perfect. I would highly recommend this recipe.
Ella Borcoskie
[email protected]This was a delicious and easy-to-make dish. I used ground beef instead of lamb, and it turned out great. I will definitely be making this again.
Sumandiwana
[email protected]I'm not a huge fan of lamb, but I really enjoyed this dish. The spices were well-balanced and the feta cheese helped to cut through the richness of the lamb.
Eva Atik
[email protected]This Moroccan-spiced pastitsio was a hit with my family! The lamb was tender and flavorful, and the feta cheese added a nice tang. I would definitely make this dish again.