How to Make a Traditional Pastichio
Heat 828 litres of milk and butter almost to a boil., Continue heating until the mixture thickens, stirring constantly., Remove Bechamel Sauce from heat and set aside. , Once sauce has cooled slightly, beat in eggs., Sauté onions and garlic in oil...
Step-by-Step Guide
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Step 1: Heat 828 litres of milk and butter almost to a boil.
Mix the remaining 118 millilitres of milk with flour and slowly add to hot mixture. -
Step 2: Continue heating until the mixture thickens
If you don’t stir the mixture, the milk and butter will burn to the bottom of the pan.
If the mixture doesn’t thicken to the consistency of soft pudding in 15-20 minutes, add 15 grams of cornstarch. ,, Make sure that the sauce has cooled or else you will end up with scrambled eggs. , Safety Note:
The oil may splatter out of the pan.
Keep your arms covered and stand back from the pan so you don’t get burned by hot oil. ,, Allow the meat to simmer until browned.
Add extra water if the meat mixture becomes too thick. ,, Leave the macaroni sitting in cold water. ,,,,,, Sprinkle with half of the remaining cheese. , Remove the pastichio from the oven and add the remaining béchamel sauce and cheese on top. , Bake for another 45 minutes, until the top of the pastichio has browned. , -
Step 3: stirring constantly.
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Step 4: Remove Bechamel Sauce from heat and set aside.
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Step 5: Once sauce has cooled slightly
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Step 6: beat in eggs.
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Step 7: Sauté onions and garlic in oil until they are soft and yellow.
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Step 8: Add meat to the onions and garlic.
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Step 9: Mix all of the spices
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Step 10: the tomato paste
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Step 11: and the tomatoes into the meat.
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Step 12: In a separate pot
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Step 13: cook the Macaroni according to the directions on the box.
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Step 14: Once the macaroni is cooked
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Step 15: drain out the hot water and fill the pot with cold water.
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Step 16: Preheat oven to 200 degrees celsius.
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Step 17: Grease a 22x33x7 centimetres baking pan with butter.
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Step 18: Place a layer of macaroni in the bottom of the pan.
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Step 19: Cover the noodles with ½ of the meat; sprinkle 1/3 of the cheese on top of the meat.
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Step 20: Repeat Steps 2 and 3
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Step 21: creating a second layer with the rest of the macaroni and meat and another 1/3 of the cheese.
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Step 22: Pour ¾ of the Béchamel sauce on top of the pastichio.
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Step 23: Bake for 5 minutes.
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Step 24: Reduce the oven temperature to 163ºC.
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Step 25: Finished.
Detailed Guide
Mix the remaining 118 millilitres of milk with flour and slowly add to hot mixture.
If you don’t stir the mixture, the milk and butter will burn to the bottom of the pan.
If the mixture doesn’t thicken to the consistency of soft pudding in 15-20 minutes, add 15 grams of cornstarch. ,, Make sure that the sauce has cooled or else you will end up with scrambled eggs. , Safety Note:
The oil may splatter out of the pan.
Keep your arms covered and stand back from the pan so you don’t get burned by hot oil. ,, Allow the meat to simmer until browned.
Add extra water if the meat mixture becomes too thick. ,, Leave the macaroni sitting in cold water. ,,,,,, Sprinkle with half of the remaining cheese. , Remove the pastichio from the oven and add the remaining béchamel sauce and cheese on top. , Bake for another 45 minutes, until the top of the pastichio has browned. ,
About the Author
Emily Tucker
Specializes in breaking down complex lifestyle topics into simple steps.
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