Greek Pastitsio and Moussaka
Source of Recipe
Chamonix
Recipe Introduction
Greece is a big place. Fish and other seafood, like Octopus are very typical of the Greek Islands, less typical of the mountain regions of the mainland. I studied in Greece in college for two summers, and went back on my honeymoon, and also took my parents on a tour of the islands. I really loved that garlic dip! Here is a recipe for my favorite Greek home cooking. You might hear this pronounced *pasteetchio* This recipe is actually from the Better Homes and Gardens cookbook, but it is a really excellent version. Beware, it takes several pans and bowls! But it is well worth it. I think this is a great thing to serve at a dinner or potluck. People like it, and it is just unusual enough to make people notice it. (the hint of cinnamon and red wine do that!)
List of Ingredients
Pastitsio:
1 pound ground meat--your choice (beef, chicken, turkey, lamb, pork)
1/2 c chopped onion
2 cloves garlic, minced
1 8oz can tomato sauce
1/4 c dry red wine
2 tbs snipped parsley
1/2 tsp dried oregano crushed
1/4 tsp salt
1/4 tsp ground cinnamon
4 eggs, beaten individually
3 tbs margarine or butter
3 tbs flour
1/4 tsp pepper
1 3/4 c milk
1/2 c parmesan cheese
1 c elbow macaroni, cooked and drained
Recipe
Cook ground meat, onion, garlic till meat is brown and onion is tender. Drain fat. Stir in tomato sauce, wine, parsley, oregano, salt, and cinnamon. Bring to boiling, reduce heat. Simmer for ten minutes. Gradually stir meat mixture into ONE of the beaten eggs, set aside. For sauce, melt butter. Stir in flour and pepper. Add 1 1/2 c of the milk, all at once. Cook and stir til thickened and bubbly. Cook and stir 1 minute more. Gradually stir sauce into TWO of the beaten eggs. Stir in half of the parmesan cheese. Toss macaroni with the remaining egg, milk, and parmesan. To assemble in an 8x8 baking dish, layer half of the macaroni mixture, all of the meat mixture, remaining macaroni mixture, and all of the sauce. Sprinkle with additional cinnamon. Bake in a 350 degree oven for 30-35 minutes or til set. Let stand 5 minutes. Serves 6.
Moussaka:
Prepare as above, except omit macaroni and the egg milk and parmesan that are tossed with it. In a large skillet cook 1 large eggplant peeled and cut into 1/2 inch slices in a small amount of boiling water for 3-4 minutes or till just tender. Drain well. To assemble moussaka: layer half of eggplant, all of meat mixture, remaining eggplant, and all of the sauce. Bake and serve as above. There is a picture of Pastitsio on page 250 of the Better Homes and Gardens cookbook--you know, the red and white checked one. Not the new version out in stores now, but the version from 1989.
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