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Pastitsio. Another greek classic.
A sort of Greek lasagne, macaroni pie. The family love this, well most of them.
I made a great big dish of it at my youngest grandaughter's request.
Home delivery
I left one piece for K. It's traditional with lots of nutmeg. Reminds him of his mother's cooking. The rest was delivered to children and grandchildren.
Luscious layers of big thick tube spaghetti, cheese sauce with loads of nutmeg and minced beef stewed in tomatoes with a hint of cinnamon.
For some reason it's considered a summer recipe. You'd think the opposite, heavy spaghetti and thick sauce.
It's also a good first course to fill up guests before the main roast at a baptismal or wedding feast.
There seems to be a big Italian influence on Greek cuisine or is it the other way round? It looks good and very filling.
ReplyDeleteGreece has loads of dishes with Turkish roots but some of it islands Corfu and Rhodes for a start were occupied by the Venetians and later Italians.
DeleteI just dribbled all over my keyboard!
ReplyDeleteIt's darned good hot or cold but straight out of the oven, like cannelloni, irresistible.
DeleteIt's known in this house as Marconi Pie. Perfect for big groups.
ReplyDeleteIt fills family stomachs and everyone loves it
DeleteI've never thought of adding cinnamon, I might just try it.
ReplyDeleteI don't really like cinnamon in meat dishes, it's an eastern thing. They love it around here
DeleteIts also a big favourite with my work colleagues who all turn up with napkins and cutlery whenever the officer manager says she is bringing some in to share around.
ReplyDeleteI bet!!! It's the best
DeleteI love it - it must be the nutmeg which is one of my favourite spices! Your apricot jam sounds gorgeous too! Hope you're not suffering the heat wave I keep hearing about too much.
ReplyDeleteThe heat wave is supposed to be breaking today and in two days a new one is moving in.
DeleteThank goodness for air-conditioning. I wouldn't survive without it
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