PASTITSIO
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large pan over medium heat. Add the onions and cook until soft, stirring often, about 8 minutes. Add the pepper flakes, garlic, herbes de provence and 1 1/2 teaspoons of the four-spice powder. Add the lamb, raise the heat to medium high and let cook, breaking up any chunks, until browned, 5 to 8 minutes. Add the wine and simmer until reduced slightly. Add the tomatoes and season with salt and pepper. Lower the heat, cover and simmer until thick, about 45 minutes.
- To make the bechamel sauce, bring the milk to a simmer in a medium pot set over medium heat. Melt the butter in a medium saute pan over medium heat. Whisk the flour into the butter and cook for 2 minutes. Whisk the warm milk into the flour mixture. Add the remaining 2 pinches four-spice powder and cook for 5 minutes at a simmer, whisking often, until thickened. Remove from the heat.
- In a small bowl, whisk together the egg yolks. Whisking constantly, slowly pour a quarter of the milk mixture into the eggs. Whisk the egg mixture back into the pot. Whisk in 1 cup of the cheese. Fold in the yogurt. Season with salt and pepper.
- Preheat the oven to 375 degrees F.
- Bring a pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and combine with the lamb sauce. Adjust the salt and pepper to taste.
- Transfer to a large baking dish and top with the bechamel sauce and the remaining 1 cup cheese. Bake until the top is caramelized, about 45 minutes. Garnish with the parsley.
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MS Masuma
[email protected]This pastitsio was amazing! I will definitely be making it again.
Issaka Alexander
[email protected]I would recommend this pastitsio recipe to anyone who loves Greek food.
Kevin Goering
[email protected]This pastitsio was a bit too time-consuming for me, but it was worth it.
Maggy Hauwanga
[email protected]This pastitsio was a bit too complicated for me, but it was still good.
Ifunanya Martha
[email protected]This pastitsio was easy to make and it turned out delicious. I will definitely be making it again.
Zola Mgijima
[email protected]I would definitely make this pastitsio again, but I would make a few changes to the recipe.
Michael Scelsi
[email protected]This pastitsio was a bit too cheesy for my taste, but it was still good.
Jerome Nembhard
[email protected]I had some trouble finding some of the ingredients for this recipe, but it was worth the effort.
Blessing Masaraure
[email protected]This pastitsio was a bit bland for my taste, but it was still a good recipe.
Salma Amr
[email protected]I'm not a big fan of pastitsio, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I enjoyed it.
Saahir Tamang
[email protected]This was my first time making pastitsio and it turned out great! The recipe was easy to follow and the dish was very flavorful.
ermir alliu
[email protected]I made this pastitsio for a potluck and it was a huge success. Everyone raved about how delicious it was.
Suzzy Donkor
[email protected]This recipe was a bit time-consuming, but it was worth it. The pastitsio was delicious and my guests loved it.
Mahafug Hassan
[email protected]I've tried many pastitsio recipes, but this one is by far the best. The instructions were easy to follow and the dish turned out perfect.
Opo Opo
[email protected]This pastitsio was a hit with my family! The flavors were amazing and the dish was cooked to perfection. I will definitely be making this recipe again.