Greek Lasagne- Makarónia Tou Foúrnou (Pastitsio)

Ingredients

500g Mitsides Mezzani Pasta

2 whole eggs

1 cube of chicken stock

1 cup grated hard halloumi

dry mint rubbed

Meat Layer

850g pork mince

1 onion

3tbsp Parsley

Black Pepper

Cinnamon powder

Cloves powder

Cream Sauce

2 full tbsp Butter

2 tbsp Flour

3tbsp Corn Flour

5 cups Milk

2 eggs

Pinch of Salt

Method for Béchamel Sauce

1. On a low heat melt the butter in the saucepan
2. Add in the flour and corn flour and stir for a minute. Let it sit for 2-3 minutes.
3. Add the milk
4. Beat the eggs, add in the eggs and continue to stir on a low heat until it has become a thick creamy consistency.
5. Before you turn the heat off add a pinch of salt

Method

1. Boil the Pasta
2. Scramble 2 whole eggs
3. Once the pasta is half cooked, add the chicken stock, the scrambled eggs and grated halloumi to the pasta, while it is still in the casserole pan, and mix.
4. Pour milk on the bottom layer of the oven dish to keep the pasta moist and to avoid them sticking to the bottom of the dish.
5. Add the first layer of pasta, grated halloumi and dry mint
6. Add the first layer of pork mince
7. Continue until you have created your 3 layers
8. Pour on your Béchamel Sauce, sprinkle some grated halloumi and ground cinnamon on top.

Cook for1 hour on Gas mark 6

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