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Macaroni Pie (Pastitsio) Recipe

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This recipe for Macaroni Pie (Pastitsio), by , is from Mixing Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Litza Samaha
Added: Friday, October 26, 2007


1 kilo macaroni
1 kilo mince
2 large onions, finely chopped
2 cups mashed tomatoes
1/2 cup oil
1/2 cup butter (for macaroni)
salt, pepper
10 cups milk
1 cup butter
1 cup flour
8 eggs
3 cups grated cheese

In a frying pan, mix the mince, onions and a small amount of water. Cook until water is absorbed. Pour the oil in and brown the mince. Add salt and pepper.
Put in the tomatoes and allow the ingredients to boil on low heat. In a seperate saucepan, boil the water add salt and macaroni. When boiled, drain macaroni and spread half of it in a baking pan. Sprinkle with grated cheese and spread over it an even layerof mince meat mixture. Spread on the rest of the macaroni, sprinkled with cheese and pour over it half the cup of melted butter.

Prepare the Bechamel Sauce in the following way...
1 cup butter on to heat and when it is heated, add the flour and stir with a wooden spoon. Add milk, stirring continuously to avoid clumping.

Add the cheese (keeping aside 2 spoonfulls) and a little salt. As soon as the sauce thickens, beat the eggs well and add them slowly to the sauce.

Pour the sauce over the contents of the baking pan, spreading it evenly and sprinkle with 2 tablespoonfuls of cheese that has been kept back. This will make the crust of the sauce crisp. Bake in a moderate oven for 30-40 minutes until browned.




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