Friday, August 29, 2014


 Traditional Greek dish that with out the addition of the ground meat can be vegetarian, but is best with ground lamb

·       1/5 pounds ground meat, lamb or beef, but use lamb
·       2 lbs ziti
          best is a long traditional noodle, but only available in Greek markets
·       5 cups milk
·       2 tablespoons dry oregano
·       1 lb shredded mozzarella
·       1/4 lb shredded parmesan
·       1/4 lb feta, crumbled
          again the best cheese is a Greek Kefalotyri cheese, but only in a Greek Market
·       1 cup white wine (optional, but good)
·       2 tablespoons butter
·       1 tablespoon flour
·       2 eggs, beaten
·       1 onion sliced
·       1/8 cup butter
·       1/4 teaspoon allspice, ground
·       1 tablespoon cinnamon, ground
·       1 teaspoon fresh parsley, chopped
·       1/2 teaspoon black pepper

Steps in order:
          cook the onions till just translucent and set aside
          brown the ground meat and add the onion and 1 tablespoon oregano
          salt this to taste
to make the b├ęchamel sauce:
take 1 tablespoon butter, melt it and add the flour to it, this is the roux, set it aside
beat the eggs and set aside
heat the milk on a low heat
start the pasta in salted water when the milk is hot
add the cheeses to the milk with 1 tablespoon oregano, black pepper, allspice, parsley and half the cinnamon
salt the sauce to taste
drain the pasta and mix it with the meat and onions
pour into two 9 x 12 pans
add to the milk: the eggs and the roux and mix well while keeping it on the heat
when it thickens, add evenly to the pasta meat mixture
sprinkle cinnamon over the top and bake at 350 F till just tan on the top.